Below is a video of how to cook steak outdoors, this time at about 30 F air temperature.

I discuss a few topics such as:

* What kind of instant-read meat thermometer to use

* Yellow prussiate, used in several brands of salt like Morton's

* Iodine and how to use it

I accidently insinuate that David's salt has yellow prussiate in it, but what I meant was the salt I put in the shaker has Mortons in it (referring back to the previous video). So far as I know, David's doesn't contain an anti-caking agent.