At Under Canvas, we believe wholesome and nutritious food fuels adventure, fosters community and enhances your outdoor experience—and what’s more reminiscent of getting Outside Together than fireside s’mores and a flavorful camp cook out alongside friends and family? While Under Canvas Moab and Under Canvas Glacier do not offer onsite restaurants, they do have complimentary communal grills onsite. Keeping the special experience of cooking in nature with loved ones in mind, our grill areas are always available for guests to enjoy on a first-come, first-served basis. We provide basic cooking utensils, plates, cups, foil, salt, and pepper…all you need to bring along are the ingredients!
If you plan to grill out during your visit at Under Canvas Moab or Under Canvas Glacier, be sure to plan ahead by bringing your favorite grill items packed in a cooler or simply stop by a local store in the surrounding towns and grab a few items to cook up back at camp. Whitefish and Hungry Horse, MT are the nearest towns with grocery and convenience stores near Under Canvas Glacier. While staying at Under Canvas Moab, there are few local general stores and markets in Moab for you to grab what you need!
To help you prepare for your very own Under Canvas cookout—we’ve put together a quick selection of our favorite, easy grill recipes to keep on hand during your visit to Under Canvas Moab or Under Canvas Glacier. From grilled vegetables to a creative breakfast cooked up over the grill, we’ve included four simple recipes that we know you’ll enjoy recreating at camp:
Smoky Grilled Corn
Trick here is to prep the spice combination before you get up to the grill. With some spices, a few corn ears, lime, and fresh chives, your Under Canvas barbecue will be a hit.
- 2 1/2 tablespoons melted unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 6 medium fresh corn ears
- 3 tablespoons finely chopped fresh chives
Preheat a grill to medium-high. Stir together melted unsalted butter, kosher salt, chili powder, smoked paprika, ground cumin, and pepper in a small bowl. Brush mixture evenly over fresh corn ears.
Place corn on grate, and grill, uncovered, until tender and lightly charred, 10 to 12 minutes, turning often. Sprinkle corn evenly with finely chopped fresh chives.
Fruity Breakfast Sausage Skewers
All you need for this tasty breakfast are large peaches or nectarines, your choice of breakfast sausages, and a couple skewers! In less than 30 minutes you’ll have a delicious morning bite.
- 2 firm, ripe large peaches or nectarines (14 to 16 oz. total), each cut into 6 wedges
- 4 links (4 inches each, 6 oz. total) uncooked breakfast sausages, halved crosswise
Prepare the grill for medium-high heat. On a work surface, place two skewers parallel to each other about 1/2 inch apart. Thread 1 peach wedge onto the skewers, keeping skewers about 1/2 inch apart, followed by 1 sausage piece, a peach wedge, another sausage piece and another peach wedge. Repeat 4 times with the remaining peach wedges and sausage links for a total of 4 skewers. Grease the grill grate. Grill, turning once, until charred in spots and the sausage is cooked through, 7 to 9 minutes.
Balsamic Grilled Mushrooms
This one is for our vegetarian guests! Tossed in a balsamic-soy glaze, it’s a side dish that may just become your main dish of choice.
- 1/4 c. balsamic vinegar
- 2 tbsp. low-sodium soy sauce
- 2 cloves garlic, minced
- Freshly ground black pepper
- 1 lb. cremini mushrooms, sliced 1/2″ thick
- Freshly chopped parsley, for garnish
In a large bowl, whisk together balsamic vinegar, soy sauce, garlic, and pepper. Add mushrooms and marinate for 20 minutes. Heat grill to medium-high. Skewer mushrooms and grill 2 to 3 minutes per side. Garnish with parsley before serving.
BBQ Grilled Chicken
There’s no grill recipe more classic than barbecue chicken. Simple but delicious with a bit of honey and lime, this recipe is an easy crowd pleaser.
- 2 c. barbecue sauce
- Juice of 1 lime
- 2 tbsp. honey
- 1 tbsp. hot sauce
- Kosher salt
- Freshly ground black pepper
- 1 lb. boneless skinless chicken breasts (or drumsticks)
- Oil of choice, for grill
In a large bowl, whisk together barbecue sauce, lime juice, honey, and hot sauce and season with salt and pepper. Set aside 1/2 cup for basting. Add chicken to bowl and toss until coated. Heat grill to high. Oil grates and grill chicken, basting with reserved marinade, until charred, 8 minutes per side for breasts, and 10 to 12 minutes per side for drumsticks.
As stewards of the land, we continue to put our best foot forward with minimum impact practices and commitment to “Leave No Trace” principles. We ask for your partnership in making this mission possible by placing your dining wares, food waste, and recyclables in the receptacles indicated around camp…leaving nothing but footprints when venturing into the outdoors.
Whether you’re cooking out with views of Moab’s stunning red rock vistas or among the trees in Montana’s “Big Sky Country”, there’s nothing quite like a meal cooked on the grill and sharing it with loved ones makes it all the more special. Now it’s time to grab a cold drink from our main lobby tent, enjoy the pay off of your grill skills, and soak up the views! If you choose to grill with us at camp and create one of our go-to recipes or experiment with one of your own, don’t forget to tag us on Instagram @undercanvasofficial and Facebook @undercanvas!
Find the recipes mentioned in this piece here: Smoky Grilled Corn, Fruity Breakfast Sausage Skewers, Balsamic Grilled Mushrooms, BBQ Grilled Chicken.