Rake-kabobs and Root Beer Marinaded Ribeyes

Ribeye Steaks

Mushrooms

Red Bell Peppers

Root Beer

Olive Oil

Worcestershire Sauce

Salt

Pepper

Cayenne

Rake

Baling Wire

Skewers

Freezer bag

Large Stick

When you are out in the woods, you don't always have all of the fancy things like mixing bowls. So, instead, I just use a soda can as a container for sauces and whatnot.

1. Cut a soda can in half with a knife.

2. Pour Root Beer into the can until it is about 3/4 full. Pour Worchestershire sauce into the root beer. Add 2 tbs. olive oil. Mix with a spoon.

3. Coat the Ribeye Steaks with the Root Beer Marinade. Season with 1/4 tsp. salt, 1/2 tsp. pepper, and 1/4 tsp. cayenne. Set aside at room or outside temperature for 15 minutes.

MOST IMPORTANT STEP!!!

When using the rake to grill, MAKE SURE YOU BURN OFF ANY GALVANIZATION, OILS, PAINTS, AND ANYTHING ELSE THAT MAY BE ON YOUR RAKE. Simply place over the fire. You may also do an acid splash. Just use Vinegar and a wire brush. Scrub off the zinc if any.

1. In a freezer baggie, add 2 tbs. olive oil, 1/4 tsp. salt, 1/4 tsp. pepper, 3 tbs. root beer, and a splash of Worcestershire Sauce. Set aside AND marinate the veggies for 15 minutes or more.

2. Skewer each mushroom and red bell pepper onto the end of the rake. I recommend using 2 wires of the rake for the red bell peppers; this will ensure that they stay on the rake.

3. Place the rake-skewered veggies over peak of the flame. I used the rocks to create stability of the rake, so that you don't have to hold the rake the entire time. Cook over high heat for 8-10 minutes. Coating the mushrooms/peppers with the marinade as they cook. The sugars in the root beer will caramelize over the flame. Adjust the rake as needed. Flip the rake and cook on the other side of the veggies for 8 minutes. Coat with the marinade.

MATERIALS THAT YOU WILL NEED:

3 METAL SKEWERS

A large, hefty stick (this is will be your handle for maneuvering the steak)

2 long baling wire pieces that are about 2 feet long each

1. Take 2 skewers and poke/lace through the width of the steak.

2. Take the other skewer and poke through the center of the steak (lengthwise).

3. Now, with the 2 long baling wire pieces, fold them in half forming a V-Shape with both of them.

Take one of the V's, wrap the width skewer tightly. Repeat the same process on the other width skewer.

4. Bring the V pointed ends of the baling wire together, and suspend on a large stick over the fire.

Always allow your steaks to reach room temperature before placing on the grill

Hard wood like oak works the best

Never use laminates or questionable wood (it could contaminate your food)

Use a meat thermometer to check for doneness

Add a non-contaminated batch of marinade to the steak as you cook

Season with salt and pepper as you cook

Have a plan on where you will put your steak when its done (plate, clean surface)

When finished cooking, let the steak rest with tented foil on top. Do this for about 3 minutes.