Meat, Fire, Man...

Fire, Meat, Cast Iron, Outdoors, Man... Giant porterhouse rare. With smashed mini gold taters. Plenty o' butter and seasonings.

 

That there is absolutely criminal. (a good thing in this case)

The only thing missing in those pics is a Ford Bronco. (I make joke in this case)

AWESOME !

 

LOL Rick...

Thought you were gonna say cocktail. A Jameson and Ginger Ale worked out well.

 

Jameson and ginger

 

I enjoy cooking and food... The red lids are 9oz shaker top plastic spice jars. I can doctor just about anything up. lol





 

A good steak stands on it's own. It doesn't need all the fru-fru...

What you did to that Porterhouse is a sacrilege...

 

Black pepper and Montreal Steak Seasoning, sacrilege. Gotcha, I'll refrain next time.

 

Awesome build..!!!


I may be the only one in this forum who go to beautiful places with friend -> setup camp -> enjoy food -> pack up my tent -> Go to hotel

 

Ah... You're correct. My buddy tried that A1. I yelled at him. Save it for all the flank steak he brought. As for the other spices. All went on the smashed taters.

 

Montreal Steak Seasoning is definitely the way to go!

I'll never forget the time my buddy put ketchup on a Porterhouse! Dude - you should have ordered a burger!

 

I know it's been a while, but my two cents:

Fire (wood or charcoal) and coarse Kosher salt is all that's needed on a decent steak.

 

A giant porterhouse cooked rare, paired with those smashed mini gold taters loaded with butter and seasonings? You've just elevated camping cuisine to a whole new level. I can almost smell the delicious aroma wafting through the great outdoors!
Now, here's my two cents. Recently, I've come across a game-changer for outdoor cooking – powdered coconut milk. It adds that rich, creamy, and tropical touch to dishes, whether it's a hearty curry or a luscious dessert. Trust me; it's a secret ingredient worth having in your camping arsenal.

 

Outdoor meal in its finest form and a steak cooked to perfection!

 

I miss Anthony Bourdain. I think it was he who stressed that a good steak needs only salt. I concur.

 

I suppose I should also have said charcoal, but I don't recall if Anthony had that stipulation. I do, though.