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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

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.

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