We were so happy to be grillin’ and chillin’ in North Myrtle Beach, South Carolina!

Our new Camp Chef grill already in use.

Downsizing to an RV is a daunting task. We had asked our kids to let us know what things they wanted from our home and those things were all stowed away in our largest storage compartment on Ladybug. But that meant that until we met up with them we could not buy a grill, patio rug, chairs, table and so on. You get the picture. So after we gave Brian and Eve all their “stuff” we were able to go shopping.

Camp Chef grill

First and foremost on our list was a portable grill. I had done a ton of research and knew that I wanted the Camp Chef grill because of its high heat output. Problem was I couldn’t find it anywhere to look at. As we were driving to spend the day at Myrtle Beach State Park we noticed a Bass Pro Outlet and decided to go there the next day. What do you think the first thing we saw when we walked in? An entire display of Camp Chef grills! And they were on sale to boot. YAY! We were so excited to buy the two burner Explorer, the reversible griddle/grill for one burner and the grill box for the other one.

Burgers ready for the grill. That dimple in the center of each keeps the burgers from puffing up.

Burgers on the grill!

Grillin’

Once Steve assembled it all the grillin’ was ready to commence. First dinner was juicy burgers and sweet potato wedges. I parboiled the potatoes and then put them on the cast iron grill with the burgers under the lid of the grill box. At 30K BTUs per burner dinner was on the table in no time flat. And so delicious with that wonderful smoky grill flavor.

I was on a roll! We were definitely grilling’ and chillin’ in North Myrtle Beach. Next night I just grilled chicken breasts for a dinner salad.

Fabulous steak dinner entirely cooked on the grill.

Grilled New York Stip Steak, Grill Roasted Potatoes and Sautéed Mushrooms.

And on the day after that we had a fantastic steak dinner. I marinated a couple of beautiful New York strips in soy sauce, Worcestershire sauce, crushed fresh garlic and Spicy A1 and dried them before seasoning liberally with salt and pepper. Then I grilled them on medium high heat to get a good hard sear on both sides and cooked them to medium rare. I sautéed a bunch of sliced mushrooms and onion on the other burner and added a balsamic drizzle. I had a few baby potatoes so I seasoned them well and drizzled with olive oil and butter and wrapped them in foil. I put them on the grill about 10 minutes before adding the steaks. It was so awesome when everything was done at the same time, perfect cooked and amazingly delectable!

Chillin’

The beautiful beach in North Myrtle Beach

Just one of the bazillion Putt Putts!

The Giant Crab Buffet Restaurant

But there is so much more to North Myrtle Beach than grilling! There is the beach with its white as sugar sand that doesn’t even stick to you. And it was right down the street from Barefoot RV Resort where we were staying. And if you take a drive north or south on Highway 17 your will see more miniature golf courses than you could possibly imagine. And cheap beach shops with all sorts of goodies. Plus restaurant after restaurant offering all you can eat buffets. Steve and I have never like to dine at buffets anyway, but now we don’t even want to eat inside because we are being so careful to stay healthy through this horrible pandemic. And yet it did not seem to deter other tourist. Parking lots were packed everywhere!

Wood fired pizza at Benito’s Brick Oven Pizza and Pasta
Photo Credit: Benito’s Website

We preferred to eat in and stay safe. If I wasn’t cooking, we ordered pizza from Benito’s Brick Oven Pizza and Pasta. Three times. It was that good!

Hopefully when we return next summer, and we plan on it, we will be able to go out to dinner. Still wouldn’t do the buffets. However there looked like a lot of great places that we would have loved to try.