Biscuits & Gravy with Bourbon STEAK | Comfort Food over Fire

Today I’m making a slow‑built, fire‑cooked bourbon pork steak with skillet biscuits and a gravy made straight from the meat juices.

It starts with a cold morning fire — crackling wood, rising smoke, and that quiet rhythm you only get when you cook outside.

While the flames settle into glowing coals, I mix together a simple biscuit dough.
Flour, salt, butter, a splash of milk — nothing fancy, just honest ingredients coming together in the bowl while the fire warms the air around me.

The meat gets nothing but salt.
No rubs, no tricks — just clean flavor meeting real heat.

In the cast‑iron pot, butter melts into a golden pool.
Whole, crushed garlic cloves go in and start releasing their aroma.
Then comes the bourbon — Jim Beam, hitting the hot butter and garlic with a deep, sweet punch that fills the air.

The beef goes straight into that bubbling mix.
I baste it over and over with the butter‑bourbon‑garlic juices, letting the crust build slowly while the fire does its work.
It’s rich, glossy, and loud — every sizzle echoing off the trees.

When the meat is done, it rests.
The pot stays.
Those juices become the base of a thick, smoky gravy — stirred right in the same cast iron, picking up every bit of flavor left behind.

At the same time, the biscuit dough hits the pan.
It fries, puffs, and browns in butter while the gravy thickens beside it.

Simple ingredients.
Real fire.
Bourbon, butter, and smoke.
No talking — just cooking, heat, and the quiet Swedish outdoors.

If you enjoy outdoor cooking, ASMR food videos, or rustic comfort food made over open flame, this one is for you.

🔪 Ingredients
Pork (salt only)
Butter
Whole garlic cloves
Jim Beam bourbon
Flour
Milk
Salt
Pepper
Fire / hot coals

🔥 Gear
Cast iron pot
Cast iron pan
Cutting board
Knife
Fire pit or coal bed