Ep. 544: The Great MeatEater Outdoor Cooking Showdown

Published: 2024-04-22 09:00:00

Description Show ▼

Steven Rinella talks with Brody Henderson, Janis Putelis, Alyssa Smith, Seth Morris, Randall Williams, Phil Taylor, and Corinne Schneider.

Topics discussed: At long last, MeatEater’s Outdoor Cookbook is here; whooping on an octopus; from elaborate show stoppers to elevated backcountry camp meals; how chimichurri goes on everything; why frying fish should only be an outdoor activity; smoking devilled eggs; counting the number of pulses applied to the fish cake mixture; arguing about what a monograph is; other words for hobo pie; how the char is perfect once the octopus legs have curled; cooking stuff on sticks; juicy blue cheese and bacon jam stuffed burgers; chowing down while podcasting; and more.

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Referenced Books

The Big Sky

by A.B. Guthrie Jr.

Speaker 1 discusses this mountain man novel while explaining ancestral cooking methods. He explains that Montana's nickname 'Big Sky Country' originated from this book when the Montana tourism board asked AB Guthrie for permission to use the phrase from his novel in a highway campaign. He describes cooking scenes from the book, including a protagonist making cornmeal balls in ash and cooking rabbit on rocks, and later references to burying deer heads in ash as a favorite meal. This is used to illustrate ancient 'under the coals' cooking methods.

Referenced at 00:37:08