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Posts tagged “No Name Steaks

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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Supper Insurance: No Name Salmon, Biscuits and Beans

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The tapering buzz of the Cicadas fill the St Croix River Valley, of which the stately pines and hardwoods stand, their needles and leaves like whisper chimes to a soft, summer breeze. And the sun dallies aloft, warm and sure; bronzing, burning or beckoning to those who tarry below. The river slips with a gentle current there, and the ducks and egrets play whilst puffy white clouds idle silently in a thin-blue sky. It’s summer time in Minnesota. And I’ll tell you what, we may have half-a-year of snow and cold around here, and a few additional months more of poor sledding, but when it is a nice day in Minnesota, let it be said, there is no finer place to be in all the world than this.

Call of the Wild

SAMSUNG CSCNaturally, we went camping. It is half our joy in life it seems, to spend lots of money so that we can go play hobo in the woods. To understand this oddity in depth would take another blog, so let us instead just tell you what we made for supper here, along the beautiful banks of St Croix.

Now I’d like to fancy myself a very fine fisherman, able and capable of procuring a rainbow from the natural environs from whence it swam. With steely eyes and a flick of of a fly rod, reading the river, and knowing my opponent with the sureness of a chess grand-master, I could single highhandedly, if I so choose, seduce and woo any submersed aquatic adversary with child-like ease, and have it served next to a side of beans on my dinner plate in about a one-half hour’s time. Yup. Well that’s the dream anyways. But reality in the woods is often times not like we dream. Especially when you leave your fly rod at home. And I may have exaggerated a wee bit on my fishing skills, too. Maybe.

Okay I did. But we didn’t go hungry!

No Name Supper Insurance

Not to worry, for tucked in the cooler, I had the foresight to stash a supper insurance plan. Salmon! No Name Salmon, to be exact. And let me say, putting fish on the plate could hardly be easier or more tasty. I had never had No Name Salmon before, and I’ve come to learn I’ve been missing out.

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No Name Salmon fillets cooked up over the camp stove

On the box, it said you could cook the salmon on the grill, or in the oven, neither of which was an option in my primitive encampment. But I had a camp stove and a frying pan and a wee bit of olive oil. So that would have to do. Hungry men ain’t picky.

Preheat the pan with a little oil, and saute yourself a few onions to go with it. Hey, just because you’re camping doesn’t mean you can’t be fancy! So we softened up some onions a bit before laying the fully thawed fillets in. Just a few seconds after they hit the pan and sizzled there, the aroma of the juices and marinade it was packed with fairly filled the campsite with the smells of a gourmet restaurant, the likes of which I am sure every black bear within a 10-mile radius tipped a nose to. Mercy it smelled good! And the frying pan method worked just fine, off-hand and by the way. Even got a bit of crust on the fish, which I always enjoy. Just flip the fillets from time to time for even cooking. And like most fish, when they flake easily, they’re done.

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We also made up a little camp biscuit/fry bread called bannock. Very simple yet tasty stuff, comprised of water and Bisquick.  We’ll tell you about that in another blog.

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Supper is served. Put your face in this, people! Who needs a stinking fishing rod!

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No Name Salmon, Biscuits and Beans, cooked camp style on the tranquil shores of the St Croix. I don’t know how they do it, but these things were delicious! And goes to show that you don’t need to catch fish to eat fish in the great out-of-doors. We dined henceforth in great style, thankful for the food, this campsite, and the cicada serenade that which buzzed amid the forest canopy, dappled in sunlight, and cast from above. Amen.

For more information on No Name Salmon and other succulent meats, check out their website at nonamesteaks.