The Outlanders Blog
CALLING ALL MULEYS: FEATURED RECIPE
January 27, 2012 : Recipes
We've received several emails asking about what Steve was cooking in the Calling All Muleys episode. So we reached out to Steve to see if he'd be willing to share his secrets with us. Good new for all of us... He was, and here it is:
Recipe for Disco Tenderloins courtesy of Steve McIntosh
.. Al la Powder Bowl! AKA: BBP (bacon, bucks and potatoes)
STEP 1: Wall Tent and a Wood Fired Stove (everything tastes better in a wall tent)
STEP 2: Find a Disco (Retired farming disc with center welded shut)
• Zatarans blackened seasoning
• Worcestershire sauce
• Crisco shortening
• Lots of butter
• Most importantly, tenderloins from a mature muley
Cut the potato in to 1/2" cubes leaving the skin on 1/2"
Season the tenderloins with Zatarans blackened seasoning and Worcestershire sauce. About 1/2" thick.
Melt down the Crisco and start to simmer the potatoes in the center of the Disco. Once the potatoes start to brown on the corners place the season tenderloins around the outer edges of the disco. Once the tenderloins are in place, put in all of the butter you have! The more the better! Cook for about 2 minutes, then spread the bacon around between the 1/2" thick slices of tenderloins and the potatoes. Once the bacon is in place turn the tenderloins. Cook for a 3 - 4 minutes and then mix everything together and cook for another 3 - 4 minutes. Cook vary and are based on how rare or how well done you like your muley.
It tastes best to eat it straight off the disco or in old pie pans!
Make sure to cook your foods to proper temperatures to ensure all bacteria have been killed.
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