This weekend was a TAFKAP Scouting weekend. JR went backpacking with his Troop, and I took the middle & youngest boys with their Cub Scout Pack. Middle TAFKAP boy's den was doing some camp cooking, so I brought a 7lb sirloin top-round. Seasoned it with salt, pepper, & garlic about two days ahead of time and vacuum sealed it so it would brine (and travel well). Once the kids learned how to get a fire going, we threw on some oak logs and hickory logs. I swiped this tripod system from the troop's shed, and we rigged up & dangled this hunk of meat over the fire. Dripping fat on the coals, hickory/oak smoke, and some nice sunshine made for a great day of cooking. Once it started to get bubbly on the bottom, I took it off and flipped it over. The temp gauge read 140° when we pulled it off (I didn't intend to carry it much past 130°), and we let it rest & cool. Once it was dinner time, we stoked the flames and put the grill down. Burned it sufficiently on both sides to get a nice crust, and sliced it thin. Not sure who all took pics, but this thing turned out pretty righteous. I think the temp probe was off since this thing turned out a bright pink perfect medium. Devoured by all.
The kids dug out oranges, filled the peels with cake batter, and wrapped in the foil for some campfire cupcakes
The kids dug out oranges, filled the peels with cake batter, and wrapped in the foil for some campfire cupcakes
