Two Men, Two Pits and a Blog

What Kings Eat: Superior No Name Steak Sandwiches

sunriseThe Black Capped chickadees cavorted outside the tent in the gray, morning light, whilst shafts of cherry and gold began to burst over an endless sea. I looked over at my fellow patron, who was already mentally booted up and gazing out the tent flap at a sunrise fair to tally the ages. We were encamped on the wild shores of Lake Superior, in Minnesota’s famed arrowhead country. The big lake was alive, and pulsing with ice water waves that which rolled against the rugged coastline. We love it up here. It’s what we do.  We’ve come not just escape the maddening urban throngs of the city, but more, to embrace the wild side of this planet, on it’s own varied and distinct terms. To live simply. To breathe purely. To sup from the fountain of youth. And if we’re lucky, maybe even cook something tasty here, where the earth meets the sky. And the steaks have no name.

Tradition Has No Name

SAMSUNG CSCIt was a year ago about this time that we made steak sandwiches on our annual November romp in the prettier places. You can read about that write up here, if you’re into such things. The sandwich was so good, and so delightful on the palate, we sought to recreate it again this year. But this time we would up our game slightly with the always covetous and tender chew of No Name Steaks. Now I don’t know if you have ever had occasion to plate up No Name Steaks before, but to those who have, you know from what we speak when we say them things is tender.  Like you almost don’t need a knife to cut it, kind of tender. The kind of steaks that give false-toothed grandpas a real kind of hope! We’ve grilled them now and again over the years, and we have concluded that you would have to be a rank folly pit keeper to screw up one of these endearing steaks.  I don’t know what they do, or how they do it, or why they have no name,  but meat wizardry is clearly at hand with these cuts. I suppose also one ought not to dawdle on these things either, but instead to say thank you to the kindly meat folk at No Name Steaks, for producing such lovely and slobber-tugging Hunks O’Tenderness. Our bellies are forever indebted to your mastery of the meats.

Anyways, lets get after it.

Griddle Up Boys!

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Business was done in style this time,  with our highly esteemed and beloved,  Mojoe Griddle. We’re talking restaurant grade, people – 35 pounds of one-quarter inch, hot-rolled steel (insert grunts here), the thing will keep cooking after three apocalypses we reckon, and deflect bullets too if tipped up on end. Always a pleasure to cook on the Mojoe. True, our gas mileage was reduced by 5% hauling this thing up north, but lo, who cares. You can set it on a Weber kettle, or over the fire pit, or like we did this time, on the Camp Chef Stove. When cooking en-mass for a fair number of hungry and hardy outdoors people, not too many other griddles are as finely suited than this.

unnamedThus it was merely a matter of slicing up the steaks into bite sized strips, along with some red onions and green bell peppers. Saute all this together over a very hot griddle, lightly coated in oil. The less oil the better the char. The Mojoe doesn’t need much oil either, as it’s near friction-less surface is akin to that of an air hockey table. Griddle up your steak chunks to a nice medium or how ever you like it, salt and pepper to taste, and bring the peppers and onions to an agreeable tenderness as well. We even tossed on some thinly sliced roast beef that we happened to have in the cooler. Why not! Be creative. This is really elementary cooking folks. Anyone can do it. We toasted the lightly buttered  baguettes in one accord, and assembled the sandwiches with a fist full of shredded cheddar cheese, and some Mount Olive deli relish. Sided with a scoop of camp chili. Mercy!

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Dinner was held by the romantic glow of the kerosene lamp, and was a pleasure all unto its own, serenaded by the pounding surf of Lake Superior, and the camaraderie of good friends and fine food. You could have offered us a table at the world’s finest 5 star restaurant then, but we would have turned you down, I think. For as our tummies tightened around these cheese steak sandwiches, and the stars turned above, we were at once and unitedly content there. At ease in our little corner of the world. We had come to live deliberately, as Thoreau once said.  Where the earth kissed the sky. And we did that. And for a moment at least, and maybe even longer than that, weren’t we the kings. Amen.

A special thanks to the good folks at No Name Steaks for sponsoring our dinner tonight. They are a local Minnesota company based not too far from where we live. They’ve been putting out tasty steaks for years and years, and I can hardly wait to grill up the next one. Please check them out at No Name Steaks and get your pit master a box for Christmas or something! 

Also, if you want to learn more about the Mojoe Griddle, here is their site for you too. 

Grill on!  -PotP

 

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6 responses

  1. Another delightfully described feast. I’m wiping the drool from my lip as I type. Thanks for this taste of the Minnesota wild.

    November 17, 2018 at 3:47 pm

  2. Thank ya Todd. Happy Thanksgiving in advance my friend. Be well!

    November 17, 2018 at 7:49 pm

  3. Inspiring as always, Patrons. You’ve also solved a problem for me. I will providing sustenance for a campful of hunters in a few weeks. These sandwiches will be perfect. I will, of course, be substituting elk for the beef, with your permission and blessing, I hope.

    November 18, 2018 at 7:20 am

    • Hiya Mrs Deerslayer! Good of you to drop by. Hope your holidays are good ones this year , and yes, blessings to your Elk. You sure know how to live it up! Ever get your hands on moose? That’s good eating too!

      November 18, 2018 at 3:55 pm

  4. Thanks for bringing us along on this tasty rendezvous (great pictures). Yup, makes me hungry for that kind of outdoor feast.

    November 18, 2018 at 3:19 pm

    • You’re welcome Gary. Yeah seems like anything tastes better outside. The longer the trip, the better it tastes too. But make some really good food in a remote location, and you’ve got something special.

      Take care!

      November 18, 2018 at 3:58 pm

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