Last Updated on February 9, 2026 by Jeremy

If your mouth isn’t watering already, I’m glad, as we haven’t even gotten to the good part yet! Is BBQ the same as grilling? They are one in the same, yes.

Diving right into this post, I’m going to give you some of my favorites, and some of the best BBQ grilling recipes that we’ve made during our RV adventures.

So, get out of the kitchen, grab a coffee or a beer, and get ready to light a match to your firewood, as after reading this review, you’ll be “on fire”, getting ready to be the next Gordon Ramsey.

Breakfast

That’s right, Breakfast on the BBQ. Now what could possibly be grilled so early in the morning?

Well, short answer, Bacon! Or sausages, or Burgers, or pretty much anything for that matter.

But here’s a breakfast we attempted that was absolutely mind-boggling.

French Toast with Grilled Peaches and Blueberry Syrup

Serves:4 | Prep Time: 25 minutes | Grilling Time: 20-26 minutes

Special Equipment: Grill-Proof Griddle or Cast-iron Skillet

• ~ 1 1/2 cups fresh blueberries / huckleberries
• ~ 3/4 cup maple syrup
• ~ finely grated zest of 1 lemon
• ~ 2 Tbsp unsalted butter, melted
• ~ 2 Tbsp granulated sugar, divided
• ~ 4 firm but ripe peaches, cut in 1/2
• ~ 4 Lg. eggs
• ~ 2/3 cup half-and-half
• ~ 1 tsp pure vanilla extract
• ~ 1/2 tsp ground cinnamon
• ~ 1/4 tsp kosher salt
• ~ pinch of unsalted butter
• ~ 8 slices day old French loaf, or similar, 3/4″ thick

1. 1. 1. 1- Prepare your grill for direct cooking over medium heat (350-450 degrees)
      2. 2- In a saucepan over medium-high heat, combine the blueberries, syrup and lemon zest and bring to a boil. Reduce heat to low, and simmer for 3 minutes. Remove from the heat and keep warm if desired.
      3. 3- Combine the melted butter and 1 Tbsp of the sugar and stir until the sugar is dissolved. Brush the peach halves all over with the butter mixture. Grill over direct-medium heat, with the lid closed, until they are browned in spots and warm throughout, 8-10 minutes, turning every 3 minutes or so. Transfer to a cutting board when cool enough to handle and cut into wedges.
      4. 4- Pre-heat a grill-proof griddle over direct-medium heat for about 10 minutes. In a baking dish, whisk the eggs, half-and-half, the remaining 1 Tbsp sugar, the vanilla, cinnamon, and salt, until thoroughly combined. Working in batches, place the bread in the egg mixture. Soak for 2 minutes and turn once. Butter the griddle, using tongs to remove bread from egg-mixture, allowing any excess to drip back into the dish. Place the bread on the griddle and cook with lid closed until golden brown on both sides, 6-8 minutes turning once. Remove from the griddle and keep warm. Repeat with remaining bread, serve French toast topped with the grilled peaches and blueberry syrup.

Still hungry? Let’s dive over to the next recipe!

Lunch

When you’ve got the right equipment – A good outdoor grill, the ingredients, and time, you can make pretty much anything when camping.

And when you want the best BBQ grilling recipes for lunch, you’re going to get the following:

Black Forest Ham, Brie, and Pear Panini

Serves: 4 | Prep Time: 10 minutes | Grilling Time: 3-5 minutes

Special Equipment: Grill-proof Griddle, Cast-iron Grill Press (optional)

• ~ 4 soft French rolls, about 6″ in length, split
• ~ 1/4 cup Dijon mustard
• ~ 8 slices black forest ham, about 1/8″ thick
• ~ 4 oz. brie cheese, cut into 8 pieces, about 1/4″ thick
• ~ 1 Lg. ripe pear or apple, cored and cut lengthwise into 8 slices
• ~ 4 crisp leaves of romaine lettuce (iceberg optional)
• ~ 1/4 cup unsalted butter, melted

** Tip ~ You will need something to flatten these sandwiches as they grill. A cast iron skillet is too big and might slide off. A sturdy spatula is a good option. Press straight down on each sandwich, one at a time. **

1. 1. 1- Prepare the grill for direct cooking over medium heat (350-450 degrees) and preheat a grill-proof griddle for about 10 minutes.
   2. 2- Spread the cut side of the rolls with the mustard. Top the bottom half of each roll with 2 ham slices, 2 cheese slices, 2 pear slices, and a lettuce leaf, and the top half of the roll. Press down on each sandwich so it is compacted. Brush the sandwiches on both sides with the melted butter.
   3. 3- Place the sandwich on the griddle, over direct medium heat, and press them down one at a time, with a grill press or a wide, sturdy spatula. Grill until the rolls are toasted and golden, and the cheese is melted, 3-5 minutes, turning once, and pressing them flat after turning. Remove from the grill and serve right away.

Scrum-diddly-umpcious!

Next up…

Dinner / Supper

Now at this point, you’re already planning for a BBQ Chicken, or maybe some ribs… How about a nice juicy steak? Nope…this will throw you for a loop, and you’ll never have it the same again.

Barbecued Meatloaf with Shiitake Mushrooms

(If you don’t like mushrooms, leave them out, it’s OK.)

Serves: 6-8 | Prep Time: 20 minutes | Grilling Time: 1-1/2 hrs.

• ~ 12 shiitake mushrooms, about 6 oz total, each ~2″ across
• ~ extra virgin olive oil
• ~ 1 cup breadcrumbs
• ~ 1/4 cup milk
• ~ 2 lbs. ground chuck
• ~ 1 egg, lightly beaten
• ~ 2 Tbsp Dijon mustard
• ~ 1 Tbsp Worcestershire sauce
• ~ 1 Tbsp freshly minced garlic
• ~ 1 tsp dried thyme (fresh, optional)
• ~ 1 tsp kosher salt
• ~ 1/2 tsp ground fresh black pepper
• ~ 1/3 cup your favorite BBQ sauce

1. 1- To prepare the meatloaf: remove and discard tough stems from the mushrooms and then generously brush them with oil. Grill over direct medium heat until barely tender, 6-7 minutes, turning once or twice. When cool enough to handle, cut into 1/4″ thick pieces.
2. 2- In a medium bowl combine the breadcrumbs and milk, mix well, and let stand while combining the rest of the ingredients. In a large bowl, combine the meatloaf ingredients, including the mushrooms and soaked breadcrumbs. Using your hands, mix the ingredients thoroughly but do not overwork, Form into a loaf about 9 inches long and 5 inches wide. Place the loaf in the middle of a disposable aluminum pan (Tin foil also works, doubled at the bottom). Grill over indirect medium heat for 45 minutes.
3. 3- After 45 minutes of grilling, brush the barbecue sauce over the top and sides of the meatloaf and continue grilling until the internal temperature reaches 160 degrees F, 40-45 minutes more. Let rest for 5-10 minutes, cut into 1-inch slices and serve warm.

Wait, I forgot…

Dessert

When I said the best BBQ grilling meals, I’m including dessert, and it will be:

Pineapple Wedges with Rum Butter and Toasted Coconut

Serves: 4 | Prep time: 10 minutes | Marinating Time: about 1hr. | Grilling time: 8-10 minutes

• ~ 6 Tbsp unsalted butter, softened
• ~ 2 Tbsp dark or spiced rum (plus 1 oz. to sample)
• ~ 1 Tbsp plus 2 tsp packed dark brown sugar, divided
• ~ 3 Tbsp sweetened coconut flakes
• ~ 1 pineapple, peeled, cut lengthwise into 8 spears, core removed
• ~ 1/8 tsp kosher salt
• ~ 1/8 tsp fresh ground black pepper

** Tip ~ To choose a ripe pineapple, first press the base and lower sides of the pineapple. It should give slightly under pressure. Next, sniff the bottom of the fruit. If it is ripe, it will have a distinct pineapple smell. If either one of these signs is missing, keep looking. **

1. 1- Combine the butter, rum, and 1 Tbsp of the brown sugar. Beat with a wooden spoon until smooth and fluffy and the rum is completely incorporated. This is where you’ll want your 1 oz. of rum to sample, because you didn’t pack an electric hand mixer in your RV!
2. 2- In a skillet over low heat, toast the coconut, about 3 minutes. Watch it closely, as it can burn quickly. Pour the coconut into a small bowl and set aside.
3. 3- Put the pineapple spears in a nonreactive baking dish just large enough to hold them. Combine the remaining 2 tsp brown sugar, the salt, and the pepper and season the pineapple evenly with the sugar and spices. Allow the pineapple to stand at room temp for 1 hour, brushing the liquid released from the pineapple over the spears once or twice.
4. 4- Prepare the grill for direct cooking over medium heat (350-450 degrees).
5. 5- Grill the spears over direct medium heat, with the lid closed, until nicely marked, 8-10 minutes, turning once or twice. Remove from the grill and immediately spoon the rum butter over the spears to melt. Top with the coconut and serve immediately.

And, voila! There you have it, a full day’s worth of utilizing your grill for each and every meal.

Conclusion

I’m going to let you in on a little secret! These aren’t THE best BBQ grilling meals, but they are the BEST BBQ grilling meals that we’ve tried, yet there are so many more recipes to try.

Each of these above recipes were found in our 2 most helpful guides to cooking since we’ve been full time RVers. If you can get yourself a copy of one of them, I’d highly recommend picking up Weber’s Real Grilling & Weber’s NEW Real Grilling Cookbooks, By Jamie Purviance. The guy is an absolute genius when it comes to grilling, and I can honestly say, I’m sharing his ideas with you, because hey…who doesn’t like a good BBQ when you’re at a campsite?

Feel free to share your favorite BBQ grilling recipes and give some of your BBQ grilling ideas in the comments section!

Until then…

Cheers!

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