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Rocket Science

Badgerjacob

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Yesterday, I was in the mood for a big slab of rare tuna. A had a few yellow fin steaks left over from a late summer trip offshore. I would rather a Tuna steak over a rib-eye any-day and twice on Sundays. I branded one of my late Grand-paws cast iron on my trusty rocket stove. Seared each side for exactly 50 seconds. I topped it with some diced purple onion, red and yellow peppers mixed with a semi sweet mango sauce. There is nothing like cooking outside over a wood fed fire this time of the year.


Edit: those are potatoes wrapped in foil that you see in picture 1 & 2. Those went on two hours prior.
 

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That looks delicious. I remember the first time cooking tuna and thinking it would take the same amount of time as a steak -- boy was I wrong and did I ever regret it. Fifty seconds a side sounds perfect to me. :thumb:
 
Looks great! I'd be frightened to use any of my cast iron that way, but fun to see
 
I've not seen a cooker like that before and the gears are turning! What is this called and is it already commercially available? Also, any thoughts on how this might work if I put it on top of my firebox??
 
I've not seen a cooker like that before and the gears are turning! What is this called and is it already commercially available? Also, any thoughts on how this might work if I put it on top of my firebox??





They are called Rocket Stoves. They are great for anything that you have to cook hot and fast, but with a little practice (with heat control) you can cook just about anything. This one was made by boathouse smokers. You can find their facebook page below. https://www.facebook.com/boathousesmokers/








[ame="https://www.youtube.com/watch?v=oglEK4p-JUM"]Rocket Stove Boathouse Smokers - YouTube[/ame]
 
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