CAMPING OUT with ATCO Blue Flame Kitchen

Atco Blue Flame Kitchen

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Our Smoky Mustard Flank Steak is a flavour bomb, thanks to a sweet, savoury, spicy and smoky honey-mustard-soy sauce that doubles as a marinade. We suggest serving the steak in warmed tortillas to minimize mess, but it’s just as delicious with a salad or grilled vegetables and potatoes or rice.

You don’t need a campfire for our Smoky Baked Beans (though it definitely doesn’t hurt!) This hearty campfire classic gets its smokiness from bacon, canned chipotles, and barbecue sauce

SMOKY MUSTARD FLANK STEAK
 
1/4 cup (50 mL) Dijon mustard
1/4 cup (50 mL) honey
2 tbsp (25 mL) thawed frozen orange juice concentrate
2 tbsp (25 mL) water
1 tbsp (15 mL) chipotle pepper sauce
1/4 cup (50 mL) soy sauce
1 1/2 lb (0.75 kg) flank steak
6 flour tortillas (8 inch/20 cm), warmed
To prepare sauce, combine mustard, honey, orange juice concentrate, water and chipotle pepper sauce. Cover and refrigerate half of sauce; reserve to serve with steak. To prepare marinade, combine remaining sauce and soy sauce; pour into a heavy zip-lock plastic bag. Add steak and squeeze bag to coat steak with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 12 hours or up to 24 hours. Remove from refrigerator and let stand for 20 – 30 minutes. Remove steak from marinade; discard marinade. Grill steak over medium heat on natural gas barbecue to medium rare, about 15 – 20 minutes. Let stand for 5 minutes before slicing. Using a sharp knife held at a 45° angle, slice steak against the grain into thin slices. Serve steak in tortillas with reserved sauce. Serves 6.

SMOKY BAKED BEANS

6 slices bacon, chopped
2 cups (500 mL) chopped onions
1 1/2 cups (375 mL) barbecue sauce
1 cup (250 mL) beer
1/4 cup (50 mL) molasses
3 tbsp (40 mL) Dijon mustard
3 tbsp (40 mL) firmly packed brown sugar
2 tbsp (25 mL) Worcestershire sauce
1 tbsp (15 mL) soy sauce
2 tbsp (25 mL) finely chopped canned chipotle peppers in adobo sauce
4 cans (19 oz / 540 mL each) mixed beans, rinsed and drained

On a side burner of natural gas barbecue or directly on grid, cook bacon in a Dutch oven over medium heat until crisp. Drain off all but 1 tbsp (15 mL) of drippings. Add onions and sauté until softened, about 5 minutes. Add remaining ingredients (barbecue sauce through beans) and bring to a boil. Reduce heat to low and simmer mixture, uncovered, stirring occasionally until thickened, about 45 minutes. Serves 8 – 10.

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