415231 Tue Jun 26 07:01:34 -0700 2007 11 31 Home Cooking 0 2694837 We're going on a canoe trip in a few weeks - no cooler, no cans or glass bottles allowed. (Thank God they started putting wine in tetra paks.....) Just us, our canoes, and our back packs! I am taking care of all of the food for 6 people. First night is pretty much the only night we can have meat - and the request has been for steaks. I don't eat a lot of red meat, so I really don't know much about steaks. What I do know is that we don't need the absolute best steaks in the world (we don't have a huge budget) and although I know it affects the taste, I would really prefer it if the steak didn't include bones. (I'm not really interested in carrying a bunch of gnarly bones around with me for the entire trip and I don't want to attract bears). Could any of you please suggest what type of steak I should buy? And if you should have a great marinade or cooking suggestion, I would appreciate it. Thank you very much! Tue Jun 26 07:01:34 -0700 2007 70075 tochipotle 1 2694907 You might want to make fajitas--they contain few ingredients (peppers, onions, tortillas) and work well with cheaper (but nicely flavorful) cuts like skirt and flank steak. I use a great rub from Steve Raiclen's grilling book, bascially it involves copious amounts of cumin, plus chili powder, salt, pepper, garlic powder. I don't know, just wing it, you probably won't go wrong. Rub the meat all over, let it rest for a little bit, and then this is the key step--douse the meat in lime juice and let it sit at least 30 mins. It tenderizes the meat perfectly. Tue Jun 26 07:22:21 -0700 2007 2694837 15750 Mandymac 1 2694952 If it were me: ribeyes. Lots of flavor and very minimal waste (if any). Even NY strips often have a line of gristle running along the fat edge. Also, I would completely avoid marinating them, just bring some salt and pepper. Number 1, marinating is not necessary and number 2, you're running a big risk of the marinade spilling somewhere at some point and creating a BIG mess. There's nothing like sticky, smelly marinade all over your clothes and equipment to start the weekend :-) Research throwing the steaks directly on the fire. Yes, directly on the fire. Get a good bunch of hot coals going, blow the ash off the surface and toss the steak right on a hot log or the coals. Avoid doing the obvious like throwing it too close to the edge (sand and dirt) or too much in the middle (too damn hot to reach back in there!) This way you eliminate the need for any kind of grill and you can amuse your friends. Bring your tongs. It works wonderfully for camping, take a look: http://www.npr.org/templates/story/story.php?storyId=5160499 Pre-wrap some idaho or sweet potatoes in a few layers of foil (3 layers is good and you avoid charring the tots) and you can have some baked potatoes with dinner. Just toss them on the outside edge of the fire and turn every 10 to 15 minutes to cook evenly. Vegetable? How about corn on the cob. Treat it the same way as the potatoes minus the foil, though I'd leave them in the husk for travel and cooking. Shorter cooking time on the corn, obviously. There you have it, a great dinner all cooked by the camp fire! Tue Jun 26 07:35:06 -0700 2007 2694837 42270 HaagenDazs 1 2694982 I'd probably go with filets/tenderloin. They are 1)boneless 2)take well to a quick sear in a hot pan, simply coated with a little salt & lots of pepper. You can use a little of that wine to deglaze the pan for a simple sauce to pour over the steaks. Another alternative is to buy some top sirloin, cut it into chunks, and transport it in a zip-top bag already in its marinade for eventual threading onto skewers for kabobs (use bamboo skewers, which can be tossed into the fire afterwards). Tue Jun 26 07:43:36 -0700 2007 2694837 12023 Hungry Celeste 1 2695025 Since you did say you don't have a huge budget - skip the rib eyes and tenderloin (although I love these cuts, you'll spend more) and go with the skirt or flank steak as Mandymac says. You can still marinade to make it nice and tender by using two good ziplock bags (olive oil and Balsamic or italian dressing, or mix your favorite - just make sure there is an acid like lemon, lime or vinagar for tendorizing). I do this very often when camping and it works wonderfully. I personally like italian dressing mixed with my favorite bbq sauce. (call me crazy but it's delish). Tue Jun 26 07:54:53 -0700 2007 2694837 49588 lexpatti 2 2695057 Thanks to all of you for your suggestions! Just to clarify, I don't mind spending a bit of money on quality meat - I guess all I was saying is that I'm not in the market for the 'the best' steak (aged etc). I'm just looking for your average good steak (everything tastes better when you're camping!). Thanks for all of the cooking advice! Tue Jun 26 08:02:45 -0700 2007 2695025 70075 tochipotle 1 2695100 Flank steak fits the bill; its cheap, no bones/trimming needed, great marinated and I have done it easily while camping numerous times. My new favorite marinade is from Epicurious and I think a beer marinade would be perfect for a camping trip. I use flank instead of the hangar and grill it for 5 minutes per side (or less), let sit for 5 minutes. http://www.epicurious.com/recipes/recipe_views/views/236873 Tue Jun 26 08:14:01 -0700 2007 2694837 73860 jules127 1 2695124 Remember we're talking about camping here folks (I think?). While you will certainly need knives for things like ribeyes, ny strips, and (to a lesser extent) filets, when you're talking flank steak and skirt steak, you suddenly are in the realm of carving meat (usually thin strips) on a cutting board. Is this a chore at home? Absolutely not. Does it present problems when you're in the middle of the woods? Absolutely. Just something to keep in mind... Tue Jun 26 08:19:24 -0700 2007 2694837 42270 HaagenDazs 2 2695210 That's what I was thinking, too. Where to rest the flank before carving? Will they really have a cutting board or slicing knife? I tell ya, good quality beef kebabs are the way to go. Tue Jun 26 08:37:26 -0700 2007 2695124 12023 Hungry Celeste 3 2695228 I think you're right. That way you eliminate any need for a significant steak knife and if you want or need to, you can still toss 'em on the coals and cook them! If you're still looking for something a little fancy or "steak-like", go with the filet or rib eye but cut those into kebabs. Tue Jun 26 08:43:00 -0700 2007 2695210 42270 HaagenDazs 4 2695264 Thanks for considering the 'fun' (as opposed to 'challenges') of camping. I'm actually not too opposed to carving the steak...we're experienced campers and we can find ways to do many things! This isn't going to be fancy dining, and we'll all have our swiss army knives - so I'm not too worried about challenge of cutting. That said, I'll poll the group. This trip is actually a 'gift' to my SO as it's her 30th birthday, and it's somebody else's birthday the first night of the trip...and they asked for birthday steak! (If only my SO's birthday wasn't on the 3rd night...then I could have made her something incredible!) Also, if there isn't a fire ban...I might just try throwing it on the fire!! Tue Jun 26 08:53:37 -0700 2007 2695228 70075 tochipotle 1 2695248 If you can find them......flat iron steaks would be my recommendation. Tue Jun 26 08:50:03 -0700 2007 2694837 65804 grampart