fbpx
    • Spring
      • video

        Finding the Flow from Kansai to Kochi

        Shikoku’s many mountains, valleys and proximity to the ocean has made it a hidden gem for rafting, kayaking and canyoning enthusiasts willing to take a step or two further from the Golden Route of Kyoto and Osaka.

        Solace and Giant Salamanders in Akiota

        Just beyond Hiroshima City is a tranquil outdoor destination home to some of Japan's last remaining oosanshouo, the elusive giant salamander.
        Kyoto Oni Trail Outdoor Japanvideo

        The Oni Trail: Hiking Coastal Kyoto

        The mystical oni is prevalent in Japanese children’s stories, usually as a way to scare kids straight. Adventure Travel Kyoto is shedding a new light on this folklore and developing a new hiking route in the countryside of Kyoto.
    • Summer
    • Autumn
      • Pow Bar Founder Megumi Scott

        Beyond the Brand: Pow Bar

        An interview with Megumi Scott, the founder of Niseko brand Pow Bar.
        Churamura Okinawa Sea Turtle Marine Conservation

        Churamura: Footprints in the Sand

        Churamura, an NPO in Okinawa, work to conserve marine life and protect endangered sea turtles in Japan's southernmost prefecture.
        Kawazu

        Fall in Love with Kawazu

        Enjoy waterfall hikes and hot springs, beautiful beaches and delicious seafood in Kawazu on the western coast of Izu Peninsula.
    • Winter
    • Near Tokyo
    • Near Kyoto
      • video

        Finding the Flow from Kansai to Kochi

        Shikoku’s many mountains, valleys and proximity to the ocean has made it a hidden gem for rafting, kayaking and canyoning enthusiasts willing to take a step or two further from the Golden Route of Kyoto and Osaka.
    • All Regions
    • Article Map
    • Ocean and Beach
    • River and Lake
    • Mountain and Land
    • Sky
    • Snow and Ice
    • Travel
    • Food and Drinks
    • Races and Events

Hang Tender

trail recipes steak

INGREDIENTS

  • Whole cut steak
  • Olive oil
  • Black pepper
  • Garlic
  • Rosemary or other herbs and spices

Although we usually introduce practical “trail recipes” suited for backpacking, this month we stray from the beaten path and gear up to grill some whole cuts of beef. The smoky aroma, dripping fat and mouthfuls of tender morsels raise the bar of any campfire cuisine.
While packing “wire grating” is certainly lighter than hauling around iron cookware, one can’t always be assured of finding the rocks necessary to build a base on which to set it. So we’re using the hanging chain method, which allows the outdoor chef to adjust the length of chain by using a simple “S” hook.

Rather than adjusting the cooking flame by adding or pulling off coals or kindling, moving the cooking surface closer to or father away from the flame is easier and more efficient.  It also gives the trail gourmet the ability to make ever-so-slight variations in the cooking temperature.
Today, we’re all used to adjusting the stove-top flame with a simple turn of the dial. Grilling with a chain is the old-school equivalent and hearkens back to the free hanging hooks found over traditional Japanese hearths.

The method is only reserved for grilling; stews and teapots can just as easily be strung up. Note: there is no need to grill the meat too thoroughly. While a half-done steak may seem raw at first glance, it’s cooking through just fine – just like a good roast beef. I enjoy letting the beef cool, carving it into slices and using the cuts for sandwiches the next day.

[novo-map id=2 individual=”yes”]

Outdoor Japan logo tree

Related

Latest posts

Categories