To celebrate National Dog Day, we hosted Cotton the Dalmation at Getaway Talladega Valley, outside Atlanta and Birmingham. During his stay, his pawrents made him a 5-star three course campfire meal. Read on for his review.
Ingredients:
- Zucchini
- Cucumbers
- Sweet potato
- Greek yogurt
- Bacon
- Steak
Course 1: Grilled Zucchini and Cucumbers
My mom and dad have a garden back home, and they picked these fresh zucchini and cucumbers before we went for our ride. I love summer when there’s so many treats out in my backyard!
Cut the zucchini in long thin strips to put on the hot grill. Once soft, let them cool, even though it’s hard to wait. Cut the cucumber into thick coins. I love the CRONCH of cucumbers. Put the cucumber and zucchini on a plate and enjoy!
Course 2: Sweet Potato, Greek Yogurt, & BACON!
Wrap a sweet potato in foil and put on the grill and wait. Once soft, cut sweet potato in half and wait some more while it cools off.
I had to wait in the cabin while my dad was cooking the bacon because I kept trying to sneak a chef’s treat.
Add some yummy greek yogurt to your sweet potato, and top with as much bacon as you can!
Course 3: Fire-Grilled Flank Steak, My Favorite
Take your favorite cut of beef and grill on the open fire until your desired temperature. Let the steak rest, cut into strips, and enjoy! Flank steak is my absolute favorite! I couldn’t stop droolin’ while I was waiting to dig into my final course of the evening. Make sure to lick your plate clean to get every crumb. Bon appetit!