 Chef Shea Bear here Today I'm going to show you how to marinate or how I marinate my T-bone steaks and How I make my potatoes and my corn on the cob on the fire So stick with me and I'll show you how I do that. I'll re-season salt here Then we can salt and pepper it later I usually put it in at what she wants and then I'll add what I want We both like the same amount of pepper, but she doesn't like as much salt as I do so and this is a little bit of Pepparica here. I'm just gonna make a bag. This is some thin aluminum foil here guys So I'm gonna have to double this up and this is exactly the same way I'm gonna do the corn. I'm not gonna add seasoning. I'm just going to I'm just gonna I'm not gonna add oil either. I'm just gonna add butter in it So I'm gonna do the seasoning the same way I'm gonna move this out of the way Got some more foil over there. It may be stronger But this is not working. Let me see if I got that. That's I can't even What the hell? I can't even pick this up Let me see what other kind of foil I've got over here. This stuff is terrible, man I don't know what the thickness is, but it's not very good What I'm talking about this is better. Yeah, that foil there would probably burn right through Wow Good piece because I turn it, you know during cooking and I don't want to know running out of there hopefully This will do it. I don't know if it will Move this out of the way. I'm gonna go ahead and use this stuff Man This is ridiculous. I'm just gonna try to roll it up in this for a little extra Extra support I like the big giant big giant rolls or potatoes Now Let's do some corn. I'm only gonna do four pieces. I think it will be enough But I'm gonna have to really double wrap the corn. So let me go get the corn Okay, so we've got our corn here. I'm gonna use some of this spray Because I am running low on butter This is just cornola cooking spray It's a it's a butter flavor So it should be all right for this I'm still gonna put some butter in it I don't want to put a lot because we're gonna need some once this is done cooking So I'm just gonna Just use a little bit Usually I use a whole bunch So we're just gonna Kind of sideways here. So Yeah, and this see this is not the This foil is not very wide either. So like this Roll the ends of it up and then I'll do the same thing on this side about the same length Long as it don't burn through, right? I'll just have to keep an eye on this stuff. So there's our corn There's our potatoes There's our corn. There's our potatoes. Let me show you what I've done with the steak All right, so this is what I've done with the steak. It's been marinating For about four hours I've had it at room temperature for about an hour and a half I've used this stuff very good seasoning for steaks and chicken and whatnot. I used a little bit of paprika and Of course this a little bit of salt and pepper. I put some Creole just just a smidge and a creole in it From Zatarans and I also put some slap your mama in there not a lot But I did put a little so There's been marinating we're going to get ready and take them out here shortly I'm gonna let them marinate a little bit longer and Then I'll get the fire ready and I'll be back with you guys. Okay guys. That's what I got going on here That these down in the coals. Just let them right on top the coals. There's the corn. There's the potatoes and I'm waiting on this wood here. It's right down in there where it's Where the bigger hunks Bigger hunks of coals are They're going to go up on here For the for the steaks So these are going to take a little longer. So I'm going to let these cook for for a little bit before I put the steaks on So this will take these a little while probably 30 minutes 45 minutes somewhere right in there depending on how hot they get in there. So But they should be okay, they'll start sizzling here shortly once they start sizzling We'll check them out together. Okay, so I think the corn's done. I think the potatoes might be done. They're under there. I covered them up Because they wasn't really cooking that great So what I'm going to do is I'm going to take some of these coals here and this is what we got set up here for the grill So I'll put the coals there and I'll go in and get the steaks and I'll put the steaks on All right Here we go. I flipped them one time They got about five more minutes left with heat of this About five more minutes I'll check the internal temperature and then I think it's going to be all right So There's our steaks now there's three of them like I said I froze two but So I think I think they're going to be all right So I'm going to give them about Yeah, they're pretty warm. I'm going to give them about five more minutes and then I'll show you what we got All right, I took the I took the corn off and the potatoes off. So That's what we're looking at so far Okay guys, so here we go so this is what we ended up with and And Turned up pretty good. There's our T bones. There's our potatoes and there is our corn. So monkey's home now So hope you enjoyed this episode of chef Shaber. This is how I Do some of the things on the fire. It's not the only way. I've got a hundred different ways I'm sure as you all do as well. So if you have any ideas or Any tips or tricks? Let me know and we'll try them, huh? Yep. Yeah, okay. So all right guys, thanks for watching chef Shaber and Remember Shaber 1000 myth man legend gone for now. Bye. Bye guys Bye All right guys, so this is what we ended up with there's our T bone steaks There's me the potatoes and our corn Dammit. Yeah monkey's home