We are home from our trip at last! There is nothing quite like home, sweet home. We got in late and I kissed Oliver about a million times. I sure missed that guy. The fish are all still with us, thanks to my sister, but I didn't kiss them. My sister also bought us a massive amount of donuts and left them on the counter. THAT is a true friend, right there.
Our stay in Des Moines was lovely. We slept in at the hotel and drove to the state fair for one last day of crazy fun.
4 hours, 3 snacks, 5 rides, and 50 tractors later, we headed home. The Iowa State Fair was an amazing fair- bigger and better than any fair I have ever attended. I don't think we saw a third of it, but we wanted to get home early enough to get a decent night's sleep.
Before I complete the blog posts about our vacation, I wanted to share the yummiest meal we had on the whole trip- even better than all of the restaurants we tried in the wild west. For real! We made steak tips once and campfire potatoes twice. They were delicious and oh so satisfying. Both times we made the potatoes we couldn't get enough of them. Reed ate two at each meal. We went through an entire bag of potatoes in one trip.
Dang.
Dang.
On our way into the Bighorn National Forest, we stopped at a grocery store and picked up potatoes, a sirloin, and a marinade in a bag.
We love this stuff. We put the steak in the marinade bag and put it in the cooler until dinnertime.
At the camping spot, Jacob started a fire and we prepared the potatoes first (because they take the longest).
Wash 'em first, of course!
Poke plenty of holes in each of the potatoes.
Rub the potato skin with plenty of canola or vegetable oil. This give the skin a great texture and flavor.
"Can I help, Mommy?"
"Well, I'm pretty sure I just saw you grab a cow patty, so that's gonna be a big no. Sorry, bud." Oh, the glories of camping.
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We are going to wrap the potatoes in foil, too. Jacob and I are in love with Reynold's Wrap non-stick foil. It is thick, heavy duty, and great for the grill and campfire.
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Sprinkle each potato with salt and pepper.
And wrap 'em up!
The first time we made our potatoes, we had a grate over the campfire to put the potatoes on. Later, in the prairie, Jacob made a coal bed for the potatoes to sit on.
Go ahead and get the potatoes started and give them about an hour to cook. After about 30 minutes, you can get started on the beef tips.
Heat some oil in a cast iron pan or dutch oven.
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Chop up an onion and add it to the hot oil.
Let the onions brown, and meanwhile, chop the sirloin into bite-sized pieces. Then add that beautiful, marinated beef to the flavorful, browned onions.
Now we're cookin'!
Cook the beef until it is done to your liking. We prefer medium/medium rare.
That's all! We ate our potatoes with some butter, salt, and pepper. As I said before, Reed just loved them.
That's all! We ate our potatoes with some butter, salt, and pepper. As I said before, Reed just loved them.
Both in the mountains...
And in the prairie. I love to watch that kid eat.
We have found our first campfire staple! As the we enjoy the last days of summer and the cold nights of fall roll in, I am looking forward to enjoying this meal a few more times. Even if it's just to get more pictures of Reed eating them. Ha.
We have found our first campfire staple! As the we enjoy the last days of summer and the cold nights of fall roll in, I am looking forward to enjoying this meal a few more times. Even if it's just to get more pictures of Reed eating them. Ha.
Campfire Beef Tips and Potatoes
Ingredients:
Sirloin or London Broil
Russet potatoes
1 onion
Salt
Pepper
Butter
Canola or Vegetable Oil
Jack Daniel's Marinade in a Bag
Instructions:
Marinade steak for at least one hour. Start your campfire and get it nice and hot.
Wash your potatoes and poke them plenty of times with a fork. Rub each potato with oil, sprinkle with salt and pepper, and wrap in foil. Place the potatoes over the campfire, turning occasionally, for 45-60 minutes.
Chop the steak. Heat 3-4 tablespoons of oil in a cast iron pan or dutch oven over the fire. Dice an onion and simmer the onion in the oil until brown. Add the steak to the oil and cook until the steak is cooked to your liking.
Check if the potatoes are done by poking with a fork. The potato should be soft and easily pierced. Serve the potatoes with butter, salt, and pepper.
Ingredients:
Sirloin or London Broil
Russet potatoes
1 onion
Salt
Pepper
Butter
Canola or Vegetable Oil
Jack Daniel's Marinade in a Bag
Instructions:
Marinade steak for at least one hour. Start your campfire and get it nice and hot.
Wash your potatoes and poke them plenty of times with a fork. Rub each potato with oil, sprinkle with salt and pepper, and wrap in foil. Place the potatoes over the campfire, turning occasionally, for 45-60 minutes.
Chop the steak. Heat 3-4 tablespoons of oil in a cast iron pan or dutch oven over the fire. Dice an onion and simmer the onion in the oil until brown. Add the steak to the oil and cook until the steak is cooked to your liking.
Check if the potatoes are done by poking with a fork. The potato should be soft and easily pierced. Serve the potatoes with butter, salt, and pepper.
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