Rating EVERY Outdoor Boys Meal

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FILMED BY
Sophia Greb https://www.youtube.com/c/SophiaGreb
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Tonight I’m eating like a king. Let’s make outdoor boys best meals. Is there anything better than warm fresh bread? Yes. Warm fresh bread with honey butter. We’ll start with the iconic bread and honey butter. Apparently Luke does zero measuring. It’s just flour, yeast, salt, sugar, and water. I never knew you could just eyeball it. I mean, if this works, I’ll be shocked. He also cooks it directly inside of the fire in his videos, so that’s what I did. And this thing looks like a cannonball. But honestly, it was some of the best bread I’ve ever had. Add the char flavor and honey butter completely blew us away. It’s like perfect bread. Biscuits and gravy is one of the easiest meals, but it’s so delicious. Next, his biscuits and gravy. We’ll brown the pork sausage, a whole bunch of heavy cream, black pepper, and some breadrumbs to thicken. For the biscuits, just toasting them up over the fire. Insanely caloric, but undoubtedly hits the spot after a night of camping in the cold. So amazing. Got so much pork jowls in there and the brown sugar. These are good beans. His pork owl baked beans and caveman steak is easily the meal I’m most excited about. He goes heavy on the brown sugar and tomato paste. And while those beans bubble away, he cooks a nice ribeye directly on the coals next to some of his homemade flatbread. This was the winner of the day. Sliced up with my dowstrong Valhalla Obliterator Cleaver. There’s just something about a campfire that adds flavor you can’t find anywhere else. This is a fivestar meal. Taco Friday. Next were his orange soda marinated tacos. I’m honestly skeptical of this one, but adding orange soda to the thinly sliced beef along with soy, wishes, and seasonings, marinating and searing them up. It was good, but hard to compare to the other stuff cooked right over the fire. It’s another success. This is a tomahawk steak and it is a gorgeous one. Next, his caveman tomahawk and this is a big boy steak. For this one, he uses an interesting technique of first wrapping in tin foil and covering in coals almost like a reverse sear, finishing by searing right over the fire. Not going to lie, I did overcook this one a bit. That’s on me, but the char flavor made up for it. It’s a winner. Again, these are just two ribs from the moose I shot this fall. Next are his moose ribs. I used buffalo ribs as a replacement, which should be just as interesting. Seasoning wrapping in foil, then on to low coals for 3 hours. I missed the char flavor since they were wrapped the whole time, but they were still nice and tender. Very interesting. I’m going to make the ultimate prime rib roast Christmas dinner, and I’m going to do it over a campfire. And we’ve made it to the one and only campfire prime rib. This one is absolutely wild because he found a way to sousie this out in nature using a trash bag by adding hot water to a cooler and maintaining about 140° F for 12 hours. The trash bag prime rib actually cooked through before the sear. I’m not going to lie, mine was definitely on the rare side, but all things considered, I wasn’t mad about it. If I learned one thing, it’s that the outdoor boys most certainly can cook. Grills are out. Campfires are