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)

INGREDIENTS:

• Zatarans blackened seasoning

• Worcestershire sauce

• Crisco shortening

• Lots of butter

• Potato

• Bacon

• Most importantly, tenderloins from a mature muley

GETTING STARTED:

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!

FRIENDLY REMINDER:

Make sure to cook your foods to proper temperatures to ensure all bacteria have been killed.

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