Four Recipes Guaranteed to Turn Your Backyard Barbecue into a Backcountry Feast

May is National Barbecue Month. Warm weather and longer days make this a great time to scrape off the grates and fire up the grill.  For a twist on the traditional, try these tried and true recipes that have filled the hungry bellies of Idaho river rafters, anglers and backcountry adventurers for years. They are sure to turn your backyard barbecue into a backcountry feast.

We recommend fresh, flavorful ingredients, including Idaho meats, produce and dairy products. Rivers and mountains provide the perfect backdrop, but aren’t required for a delicious meal.  Enjoy!

Pork Tenderloin ala MFRT

Courtesy Middle Fork Rapid Transit

1 pork tenderloin
2 TBS vegetable oil
1 TSP sesame seeds, toasted
1 clove garlic, crushed
½ cup soy sauce
2 TBS lemon juice
2 TBS sugar
½ TSP ginger.

Marinate pork for at least 4 hours. Broil on open grill.  Slice thin and serve.

Sugar Grilled Salmon

- Courtesy Sawtooth Wilderness Outfitters, Doug & Kathy Smith

1-½ lbs fresh salmon steaks or fillets
2 TBS dry sherry
½ cup dark brown sugar
2 TBS soy sauce
4 TBS melted butter

Place salmon on aluminum foil or disposable aluminum pan.  For fillets, place skin side down in pan. Combine all remaining ingredients and set aside ¼ of mixture. Stir until sugar dissolves.  Pour over salmon.  Let sit for 15 minutes.  Place over hot coals or grill. Baste salmon while cooking. Turn steaks after 5 minutes; do not turn fillet. Cook until salmon just begins to flake. Remove skin and drizzle set-aside mixture over salmon and serve.

Campfire Potatoes

- Courtesy Sawtooth Wilderness Outfitters

5 medium potatoes, peeled and thinly sliced
2 TBS fresh parsley, minced
1/3 cup chicken broth
1 medium onion, sliced
1/3 cup cheddar cheese, shredded
1 TBS Worcestershire sauce
Salt and pepper to taste

Place the potatoes and onion on a large piece of heavy-duty foil with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium coals for 35-40 minutes or until potatoes are tender.

Barbecued Corn With Sour Cream, Lime and Chili

- Courtesy Idaho Preferred

4 ears fresh sweet corn
2 fresh limes
1 small tub light sour cream
1 TBS chili powder
Salt and pepper

Shuck the corn and place cobs directly on the grate of a hot grill. Cook for about 20 minutes, turning to ensure consistent browning and tenderness. While the corn is grilling, slice the limes in quarters and coat in chili powder. Brush the finished cobs with sour cream and squeeze chili lime juice over the surface. Salt and pepper to taste.

If you’d like someone else to do the cooking, contact the Idaho Outfitters & Guides Association to schedule and Idaho adventure, or go to www.visitidaho.org to plan your Idaho vacation. For more backcountry recipes, check out “The Outdoor Dutch Oven Cookbook” by Sheila Mills, founder and longtime owner of Rocky Mountain River Tours.