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Brunswick 1y ago

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.

https://v.nostr.build/87WG.mp4

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Brunswick 1y ago

I forgot to mention, I also discuss propane and low temperatures, and how to keep your propane flowing at low temperatures.

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Brunswick 1y ago

Inkbird Instant Read Meat Thermometer IHT-1P, Digital Waterproof Rechargeable Food Thermometer with Calibration, Magnet, Backlight for Cooking, Grill, Smoker, Kitchen, Turkey https://a.co/d/8OBxV9t

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cavern harpy 1y ago

Steak sucks

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Brunswick 1y ago

This is the only salt you should use, at all, ever.

I have a few hundred pounds of Mortons to use up, from before I learned the truth, maybe I'll eventually demote it to melting ice on my steps.

Diamond Kosher salt is THE salt that professional recipes always call for. It is fluffier than most other kosher salts, and contains no poisons. When you follow a recipe, and it doesen't turn out even after you follow it to-the-letter and its just too salty? Its because you didn't use the right salt. THIS IS THE RIGHT SALT.

Ever try to make sauerkaraut or lacto fermented pickles but it got all cloudy, slimy and nasty? Its because the anti-caking agent yellow prussiate of soda intereferes with fermentation. If you use Diamond, this does not happen. You don't need canning salt, you can just use this.

Diamond Crystal Kosher Salt – Full Flavor, No Additives and Less Sodium - Pure and Natural Since 1886 (Restuarant Pack) - 3 Pound Box https://a.co/d/dAceius

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Brunswick 1y ago

This is the iodine I mentioned. Its nasty as hell of you try to drop it right on your tongue. It tastes like you licked the inside of a hospital toilet bowl, but it has the pure iodine you need and in high dose. I think this is essentially what you used to get from the pharmacy shelves back in the 70s and 80s. My wife prefers the X3, i think thats mixed with sugar and glycerin to make it more pallatable. I keep this X2 around and take some if my neck feels swolen. I'm not endorsing this brand, but leaving it here in case you're curious.

https://www.infowarsstore.com/survival-shield-x-2-nascent-iodine