whats for dinner folks? when you go teardroppin.

[parnold]

Thanks Cliff!

No sooner had I submitted the reply when I thought it would have been proper for me to search somewhere... but since I'm at work, I chose to be lazy.

[sushidog]

I got a dumb idea on camp cooking today while I was scattering salt to my cows on south pass this afternoon. I have one of the coleman propane fired skillets.

I like to fry and can do pretty quickly one of the minute steak types or a round steak that has been run though a cuber machine at the place that butchers your cows for you.

I am wandering if I can cook or fry a hole steak in my propane coleman skillet. With out buring the dang thing or making it red and black like on the barbaque grill. This would make a girl more happy when i take her on a date to the moutains to have a brown steak than a red and black one.

My thoughts. Slowcowboy.

I've heard of salting your beef before cooking it, just not quite that soon!

Here's a method of cooking I used many years ago while serving in the Army. It will get your meat nice and brown and you can do it in the way over to your girlfriend, so it's a great time and propane saver. I used a deuce and a half at the time.

http://members.ozemail.com.au/~dietinfo/exhaust_manifold_oven.htm

[CliffinGA]

We have a tradition when the wife and I go out camping especially as we are today and that is I grill ribeyes over the camp fire, roast corn and have coleslaw and sometimes baked beans. But as this is our first trip in the tear we decided to leave out the beans so we don't do either one of those faces.

Cliff

[caseydog]

I got a dumb idea on camp cooking today while I was scattering salt to my cows on south pass this afternoon. I have one of the coleman propane fired skillets.

I like to fry and can do pretty quickly one of the minute steak types or a round steak that has been run though a cuber machine at the place that butchers your cows for you.


I am wandering if I can cook or fry a hole steak in my propane coleman skillet. With out buring the dang thing or making it red and black like on the barbaque grill. This would make a girl more happy when i take her on a date to the moutains to have a brown steak than a red and black one.

My thoughts. Slowcowboy.

If you are getting a charred outside and raw inside on your steaks, you are probably starting with cold steaks. Let your steaks come up to room temperature before they go on the grill. Put them out on the table (wrapped in plastic if outdoors) with a little salt and pepper on both sides of the meat. The salt will draw some moisture to the surface, giving a nice crust. The pepper just tastes good.

Starting with a room temperature alone will help a lot. A too cold steak will burn outside before the inside is done.

But, you can also try cooking with zones on your grill. If it's a charcoal grill, put your charcoal on one side of the grill, leaving an area to move the steaks that is not directly over the fire.

Start cooking the steaks right over the hot coals to sear the meat and get than nice brown crust. Sear one side, and flip.

When you have your nice sear, move the steak to the "cool" side of the grill, close the lid, and let the steak cook on indirect heat -- kind of like putting it in the oven. Turn the steaks from time to time -- no matter what others may tell you, you can turn steaks more than once.

Don't give up on the grill.

BTW, a too cold steak will not cook right in a skillet, either.

CD

[mikeschn]

Mike...

[caseydog]

Mikes steaks are about to make me go looking in the frige tonight for last nights left over round steak. I got beef now on the brain.

Ummmmm, me too. It reminds me of one of my best photoshoots ever. I shot this high end steakhouse for a Dallas magazine. I got to eat the props, including this 16 ounce bone-in ribeye with peppercorn sauce. .

I ate half there, and had the leftover half for lunch the next day.

The caprese salad and cheesecake were good, too -- and the diver scallops appetizer.



I shot the same restaurant a few years later for another magazine, and had the crab cakes, a 10 ounce Filet, and bread pudding for desert.

CD

[Cliffmeister2000]

Cliff what the heck is in that montana potroast. I like the big mushrooms in it and would like to cook it.

Slowcowboy, follow this link to our sister forum, Camp-cook.com. The Montana Cowboy Potroast is a favorite! There is even a link to the youtube video that Dennis found that began this adventure!

http://www.camp-cook.com/forum/viewtopic.php?t=831

[mikeschn]

I wish I had taken a picture when I flipped it over. It looked really good then. I had the criss cross pattern from the grill cause I rotated it 90 degrees, plus it browned really nice...

I'll do a better job taking pictures next time (I hope!)

Mike...

[sushidog]

Here's DW getting ready to eat a meal I prepared in the Chisos Basin CG, in Big Bend NP on my last vacation.



There was a fire ban so I cooked it on this:





Easy to prepare, fast clean-up and tasty too!

Chip

[caseydog]

I wish I had taken a picture when I flipped it over. It looked really good then. I had the criss cross pattern from the grill cause I rotated it 90 degrees, plus it browned really nice...

I'll do a better job taking pictures next time (I hope!)

Mike...

Ribeye is my favorite steak. Yum!

CD

[caseydog]

Here is another easy one for camp grilling.

I skewer some cheap beef with onion wedges, and on separate skewers, I put sweet bell peppers (yellow and orange peppers are sweeter) and mushrooms. Drizzle the veggies with olive oil, and season with salt and pepper. Season the meat and onions with salt and pepper.

Do the veggies on separate skewers so you can cook the meat skewers longer than the veggies.

Easy, and pretty cheap. And, women like this meal.



CD

[mikeschn]

Here is another easy one for camp grilling.

I skewer some cheap beef with onion wedges, and on separate skewers, I put sweet bell peppers (yellow and orange peppers are sweeter) and mushrooms. Drizzle the veggies with olive oil, and season with salt and pepper. Season the meat and onions with salt and pepper.

Do the veggies on separate skewers so you can cook the meat skewers longer than the veggies.

Easy, and pretty cheap.



CD

That looks like a good plan. I'll have to remember that!

Mike...

[caseydog]

Here is another easy one for camp grilling.

I skewer some cheap beef with onion wedges, and on separate skewers, I put sweet bell peppers (yellow and orange peppers are sweeter) and mushrooms. Drizzle the veggies with olive oil, and season with salt and pepper. Season the meat and onions with salt and pepper.

Do the veggies on separate skewers so you can cook the meat skewers longer than the veggies.

Easy, and pretty cheap.

CD

That looks like a good plan. I'll have to remember that!

Mike...

BTW, this is a meal I can prep ninety-percent at home and pack into Gladware, so all I have to do at camp is assemble my skewers and cook them.

CD

[mikeschn]

Do you ever make Chuck Wagon Stew? That's pretty easy too. And it looks pretty fancy hanging on a tripod; like deceiver just made...



Mike...

[revbigjohn]

I wish I had taken a picture when I flipped it over. It looked really good then. I had the criss cross pattern from the grill cause I rotated it 90 degrees, plus it browned really nice...

I'll do a better job taking pictures next time (I hope!)

Mike...

Ribeye is my favorite steak. Yum!

CD

There's nothing better than a nice think blood red Ribeye on the grill.