**A Delicious Meal with a Twist**

Today, we're cooking up something special without electricity. We've created a microwave system using a cast-iron skillet, and it's yielding incredible results. As we cook our meal, we'll be using some of our favorite ingredients to create a dish that's sure to impress.

First, let's start with the potatoes. We're using a simple seasoning approach here, but feel free to get creative and add your own flair. The key is to make sure they have plenty of room in the skillet to cook evenly. As we cook the potatoes, notice how they begin to develop a nice brown crust on top. This is due to the caramelization that occurs when we caramelize our onions, which will be discussed later.

Now, let's talk about the onions. We've added a few of these to the skillet, and they're starting to cook down into something truly magical. The root beer we're using adds a unique twist to this dish, giving it a sweet and savory flavor that's hard to describe but is definitely worth trying. It's almost like a caramelized onion sauce, but without all the fuss of making it from scratch.

As our potatoes continue to cook, they'll eventually be ready to serve. We're aiming for a nice medium doneness, but feel free to adjust to your liking. The key is to make sure they're cooked through and tender, with just enough browning on top to add some texture and flavor.

Now, let's talk about the star of the show: our 28-ounce Porterhouse steak. This is a big one, folks, and we're going to cook it to perfection using our trusty cast-iron skillet. We've added some sliced onions and garlic to the pan, which will help to add flavor and aroma to our dish.

As we heat up our skillet, you can start to smell the delicious aromas wafting from the pan. It's almost like a little slice of heaven in here. Once our steak is seared on both sides, we'll reduce the heat and continue cooking it to our desired level of doneness.

While our steak cooks, let's take a moment to appreciate the beauty of this dish. The combination of tender potatoes, caramelized onions, and savory steak is truly something special. It's a testament to the power of simple ingredients and creative cooking techniques.

As we finish up our meal, I want to share with you my secret ingredient: a little bit of love. Cooking is all about sharing that love and care with the people you're serving, and this dish is no exception. So go ahead, give it a try, and see for yourself why it's sure to become a favorite in your household.

**A Word from Our Friend Justin Wilson Woods**

As we take our first bites of this delicious meal, I want to share with you my thoughts on the taste. Ah, yes! This is indeed a knockout dish! The flavors are rich and complex, with just the right amount of sweetness from the root beer. And let's not forget the tender potatoes and caramelized onions – they're the perfect complement to our savory steak.

So there you have it, folks – a meal fit for kings and queens. I hope you've enjoyed this culinary adventure with me and my trusty sidekick, Beagle. Remember to always share your food with others and to never be afraid to try something new. And as we take our final bite of this incredible dish, let's take a moment to appreciate the simple pleasures in life: good food, good company, and a warm kitchen to come home to.

**A Special Message for Our Servicemen and Veterans**

As we conclude our meal, I want to take a moment to express my deepest gratitude to all of our servicemen and women who have served our country. Your bravery and selflessness are an inspiration to us all, and we're honored to be able to share this meal with you.

So thank you, dear veterans, for your service and sacrifice. You are the true heroes of our time, and we're grateful for everything you do to keep our country safe. And to our fellow Americans, I invite you to join me in saying a special thanks to those who have served our nation.

**The Final Bite**

And there you have it, folks – a meal that's sure to satisfy even the pickiest of eaters. The combination of tender potatoes, caramelized onions, and savory steak is truly something special. So go ahead, give it a try, and see for yourself why it's become one of our favorite dishes.

As we finish up this culinary adventure, I want to leave you with a little bit of wisdom from my friend Beagle: "A good meal is like a warm hug on a cold day – it makes everything better." And I couldn't agree more.

"WEBVTTKind: captionsLanguage: enyou'll be looking for a new way to jazz up your taters well I got you covered and y'all are gonna think I'm crazy but what is it a root beer roasted potato with caramelized onions it's gonna knock you out of the park stick a hope for this and hi thank y'all for stopping by the Rio rock so today with me and Shannon the Beagle my name is Kent Rollins and what do we do here a whole lot of cowboy cooking we talk about everything from cast iron to stew in something to grilling something everything you need to know about this video will be in the little description down below shann always takes care yo now this recipe was inspired the other day when I was out in the barn and I was hungry looking for something and I didn't have a whole lot so I'm thinking I need something to eat found me a skillet looked in the icebox what did I found a bunch of these little baby taters and root beer yes you heard me right folks root beer we got a check see if he's good yeah it'll work so without further ado let's get started on this thing so let me cut these little taters up because I like to split them in half that way they cook a little faster and it just takes one cut that's all it's going to take so we're just gonna cut them all in half till we get them in a pot there's probably about four cupfuls now you can use a russet you can use a red tater blue tater green tater yellow Tate or whatever kind of tater you got just make sure you got some of them and put them in the pot well you can see it made a pot fool and everybody is cut up where they ought to be but I really be liking these vadas so just cut that end off your finger I'll try not to cut that one off and you can see we have another sport in Oklahoma that they don't have in the Olympics it's called the onion discus and it's gone alright now this is not a chop or a dice this is a slice because we're going to separate these and put them all in there and I would call that about one large onion now give them a good shaking and scattering around a little guess what come next folk a garlic clove that's a big into I'd like to give you my little mashup that way when you go to dice any muffin to win here maybe he won't run plumb off because with the wind blowing 25 mile an hour in January things could happen pretty quick whoa do you see that some of that disappeared already it's called cooking in gale force winds so we're just going to stick it right on in there what come next folk root beer now channel zoom in here I ain't got you know precise measurement but I sure want to cover this plumb up here to where it is nearly halfway on them taters or a little more because we cannot have this dry out now there is an important factor in a step that you got to do right here okay when season it yet with nothing but I like to put the lid on it what's going to happen we're gonna let it sit there about ten or fifteen minutes what's it gonna do incorporate some more of them flavors up in them root beer and them onions and taters and garlic so let it rest right here for just a minute and then we'll get back to it while I'm Tucker is sitting there loving up on some of that root beer you can see if Shannon look down there that ground is pretty wet three days ago folks we had five and a half inches of snow sitting right here and then like Will Rogers said you don't like the weather in Oklahoma it'll change if it gets a chance I don't want to lose any heat that I'm gonna put out here here in a minute so I'm gonna go ahead and warm this wet ground up and dry it out just a tad why do we do that with some coals I mean let that guff go by did you see that shovel fall means that's a 26 mile an hour breeze takes 25 to stand it and 26 to fall it ready go well the ground is about warmed up and dried out what we got y'all know what it is by now don't you the Red River Ranch original we're gonna do a little sprinkling here don't take much because I don't want to really do too much to hide that there root beer that I'm gonna get and we'll seize them just a little right before we eat them get them coals raked off over and let's go to cooking on this the reason our rake Tim colds off is because some of them done lost the heat a little because they're sitting there on that wet cold ground now also you can see me set that right there on the ground in you what no trivet involved that is right this is a potato dish that's got quite a bit of moisture with it we don't be needing no trivet today put the coals pretty close to it load the top up so we get a good browning effect and we got to make sure we don't run out of fluid it's sort of like checking a dipstick in a tow 63 Chevrolet you don't want to run out of something that's wet and what did we forget when we come today a lid lifter but you got one of these hey you can see how much that is reduced down we have created a microwave system here without no electricity so we're gonna give it another drink a root beer because who doesn't like a good drink of root beer now if you be doing this in the house I'd suggest you pre-heat your oven to like 375 and let it get good and hot you can do this in a cast-iron skillet a casserole dish Dutch oven whatever you get there handy put it in there you ain't gotta cover it but make sure you got plenty of fluid in there because we don't want it to dry out but we want some potatoes to get a browning effect on top and they oh so good I wish y'all could catch some of that aroma and you folks that's living to the north of us y'all way ahead of them folks in the south because y'all can get this smell coming y'all's way them taters is cooked to perfection and while them was minding their own business a man cannot live by just taters and root beer only I throwed me a big old 28 ounce porterhouse Certified Angus beef steak on their chart it really good on both sides and slowed it down a little I took me a whole onion put it in this cast-iron skillet one garlic clove and sliced em onions just like we did for them taters then I took me about a half of a cup of root beer put in here slid that skillet over that fire let it get to Bowl and good because we're gonna caramelize this all the way down to nearly no liquid whatsoever we grill that porterhouse really hot on both sides to start out with probably three minutes on each side and then we slowed it down and probably cooked at another four on each side because that thing weigh in about twenty eight ounce now it did come to room temperature all on its own time but folks this here will make you do the happy dance before you even start well I feel good I'll be liking it because I love me some beef and tighters whoo so first of all what we're gonna do start with these here taters now you can season them in the pan after you're through or you can season them on your plate give me some that extra juice a little of that original you may have to start from over here since the wind is blowing here we go I have learned my lesson no folk I'm gonna let her cool a minute praise Jesus pass the biscuits give me some more onions and meat well this is what I call fine dining oh and you can see them onions see how tender them things are they'll just fall apart now I could sit there and eat these onions all day the carmelization that that root beer gives to these onions I mean it's out of this world when we taste them onions and them taters and I do love me them onions folks the root beer part of it nearly cooks plum guy you get that sort of a vanilla like caramelized taste on there that's sort of like a nearly like candy folks this stuff could be served as this some dessert it is so good I'm just telling you right now if you ain't tried this right now go ahead turn the video off go ahead and get this to go in because you're gonna want to I promise now let's go ahead and talk about this big old hunk a piece of meat right here Porter house I wanted to cook it to where it was about medium and looky there and what happened we're gonna get us some of these onions or is my good friend Justin Wilson Woods call them who want to know everybody know on John's yes the taste tester always goes first big it's all about to be Fanny buddy sit wait for it wait for it wait for it okay will it work you know I'm getting tail wagging approval so I know it'll be good throw you some of them onions right back up bear with you so you got some all of it in your bite that's smooth is Fred Astaire and Frank Sinatra I promise you this stuff is a knockout folks well folks me and the Beagle hope that you learned something today because the Beagle said this is an exceptionally good meal it is now the flavors here hey out of the park just remember to always share the food or the video with the people around you because that's what it's all about hit the little ding you don't bail up there so you get notified whenever one of these come out we'd like to thank all our servicemen and women and veterans for keeping this old country safe where we have the opportunity to come and do this for y'all every Wednesday we do thank you so much god bless you each and every one see you down there root beer onion tater and steak trailyou'll be looking for a new way to jazz up your taters well I got you covered and y'all are gonna think I'm crazy but what is it a root beer roasted potato with caramelized onions it's gonna knock you out of the park stick a hope for this and hi thank y'all for stopping by the Rio rock so today with me and Shannon the Beagle my name is Kent Rollins and what do we do here a whole lot of cowboy cooking we talk about everything from cast iron to stew in something to grilling something everything you need to know about this video will be in the little description down below shann always takes care yo now this recipe was inspired the other day when I was out in the barn and I was hungry looking for something and I didn't have a whole lot so I'm thinking I need something to eat found me a skillet looked in the icebox what did I found a bunch of these little baby taters and root beer yes you heard me right folks root beer we got a check see if he's good yeah it'll work so without further ado let's get started on this thing so let me cut these little taters up because I like to split them in half that way they cook a little faster and it just takes one cut that's all it's going to take so we're just gonna cut them all in half till we get them in a pot there's probably about four cupfuls now you can use a russet you can use a red tater blue tater green tater yellow Tate or whatever kind of tater you got just make sure you got some of them and put them in the pot well you can see it made a pot fool and everybody is cut up where they ought to be but I really be liking these vadas so just cut that end off your finger I'll try not to cut that one off and you can see we have another sport in Oklahoma that they don't have in the Olympics it's called the onion discus and it's gone alright now this is not a chop or a dice this is a slice because we're going to separate these and put them all in there and I would call that about one large onion now give them a good shaking and scattering around a little guess what come next folk a garlic clove that's a big into I'd like to give you my little mashup that way when you go to dice any muffin to win here maybe he won't run plumb off because with the wind blowing 25 mile an hour in January things could happen pretty quick whoa do you see that some of that disappeared already it's called cooking in gale force winds so we're just going to stick it right on in there what come next folk root beer now channel zoom in here I ain't got you know precise measurement but I sure want to cover this plumb up here to where it is nearly halfway on them taters or a little more because we cannot have this dry out now there is an important factor in a step that you got to do right here okay when season it yet with nothing but I like to put the lid on it what's going to happen we're gonna let it sit there about ten or fifteen minutes what's it gonna do incorporate some more of them flavors up in them root beer and them onions and taters and garlic so let it rest right here for just a minute and then we'll get back to it while I'm Tucker is sitting there loving up on some of that root beer you can see if Shannon look down there that ground is pretty wet three days ago folks we had five and a half inches of snow sitting right here and then like Will Rogers said you don't like the weather in Oklahoma it'll change if it gets a chance I don't want to lose any heat that I'm gonna put out here here in a minute so I'm gonna go ahead and warm this wet ground up and dry it out just a tad why do we do that with some coals I mean let that guff go by did you see that shovel fall means that's a 26 mile an hour breeze takes 25 to stand it and 26 to fall it ready go well the ground is about warmed up and dried out what we got y'all know what it is by now don't you the Red River Ranch original we're gonna do a little sprinkling here don't take much because I don't want to really do too much to hide that there root beer that I'm gonna get and we'll seize them just a little right before we eat them get them coals raked off over and let's go to cooking on this the reason our rake Tim colds off is because some of them done lost the heat a little because they're sitting there on that wet cold ground now also you can see me set that right there on the ground in you what no trivet involved that is right this is a potato dish that's got quite a bit of moisture with it we don't be needing no trivet today put the coals pretty close to it load the top up so we get a good browning effect and we got to make sure we don't run out of fluid it's sort of like checking a dipstick in a tow 63 Chevrolet you don't want to run out of something that's wet and what did we forget when we come today a lid lifter but you got one of these hey you can see how much that is reduced down we have created a microwave system here without no electricity so we're gonna give it another drink a root beer because who doesn't like a good drink of root beer now if you be doing this in the house I'd suggest you pre-heat your oven to like 375 and let it get good and hot you can do this in a cast-iron skillet a casserole dish Dutch oven whatever you get there handy put it in there you ain't gotta cover it but make sure you got plenty of fluid in there because we don't want it to dry out but we want some potatoes to get a browning effect on top and they oh so good I wish y'all could catch some of that aroma and you folks that's living to the north of us y'all way ahead of them folks in the south because y'all can get this smell coming y'all's way them taters is cooked to perfection and while them was minding their own business a man cannot live by just taters and root beer only I throwed me a big old 28 ounce porterhouse Certified Angus beef steak on their chart it really good on both sides and slowed it down a little I took me a whole onion put it in this cast-iron skillet one garlic clove and sliced em onions just like we did for them taters then I took me about a half of a cup of root beer put in here slid that skillet over that fire let it get to Bowl and good because we're gonna caramelize this all the way down to nearly no liquid whatsoever we grill that porterhouse really hot on both sides to start out with probably three minutes on each side and then we slowed it down and probably cooked at another four on each side because that thing weigh in about twenty eight ounce now it did come to room temperature all on its own time but folks this here will make you do the happy dance before you even start well I feel good I'll be liking it because I love me some beef and tighters whoo so first of all what we're gonna do start with these here taters now you can season them in the pan after you're through or you can season them on your plate give me some that extra juice a little of that original you may have to start from over here since the wind is blowing here we go I have learned my lesson no folk I'm gonna let her cool a minute praise Jesus pass the biscuits give me some more onions and meat well this is what I call fine dining oh and you can see them onions see how tender them things are they'll just fall apart now I could sit there and eat these onions all day the carmelization that that root beer gives to these onions I mean it's out of this world when we taste them onions and them taters and I do love me them onions folks the root beer part of it nearly cooks plum guy you get that sort of a vanilla like caramelized taste on there that's sort of like a nearly like candy folks this stuff could be served as this some dessert it is so good I'm just telling you right now if you ain't tried this right now go ahead turn the video off go ahead and get this to go in because you're gonna want to I promise now let's go ahead and talk about this big old hunk a piece of meat right here Porter house I wanted to cook it to where it was about medium and looky there and what happened we're gonna get us some of these onions or is my good friend Justin Wilson Woods call them who want to know everybody know on John's yes the taste tester always goes first big it's all about to be Fanny buddy sit wait for it wait for it wait for it okay will it work you know I'm getting tail wagging approval so I know it'll be good throw you some of them onions right back up bear with you so you got some all of it in your bite that's smooth is Fred Astaire and Frank Sinatra I promise you this stuff is a knockout folks well folks me and the Beagle hope that you learned something today because the Beagle said this is an exceptionally good meal it is now the flavors here hey out of the park just remember to always share the food or the video with the people around you because that's what it's all about hit the little ding you don't bail up there so you get notified whenever one of these come out we'd like to thank all our servicemen and women and veterans for keeping this old country safe where we have the opportunity to come and do this for y'all every Wednesday we do thank you so much god bless you each and every one see you down there root beer onion tater and steak trail\n"