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Started By
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Going to try Alton Brown's steak directly on coals method again tonight.
Posted on 6/6/14 at 10:10 am
Posted on 6/6/14 at 10:10 am
He did it on Good Eats as well, but for those that haven't seen it: LINK
I think I'm going to do flat iron instead, and make some sandwiches with a roasted red pepper aioli and some arugula. Also have some leftover chimichurri that I might throw on.
CSB, right?
I think I'm going to do flat iron instead, and make some sandwiches with a roasted red pepper aioli and some arugula. Also have some leftover chimichurri that I might throw on.
CSB, right?
4
Posted on 6/6/14 at 10:13 am to Schwartz
Did this about a month ago with Skirt steak. I overlooked it a tad, but it was still great.
Posted on 6/6/14 at 10:13 am to Schwartz
I guess you have to have lump for that
Posted on 6/6/14 at 10:15 am to Schwartz
I don't get the benefit aside from looking cool for your frat boy friends.
Posted on 6/6/14 at 10:18 am to Schwartz
quote:
CSB, right?
Sure. Let me know how it goes. I've been wanting to do it since seeing it a while back, but have never gotten around to it. I've also seen where he does one of a grate above a chimney starter. Make sure to document your cook for us.
My bad, it was below and above the chimney. LINK
This post was edited on 6/6/14 at 10:21 am
Posted on 6/6/14 at 10:19 am to BottomlandBrew
I've done it a few times in the past with marinated flank steak. It came out really nicely, honestly. Great sear. It's kind of a pain in the arse in my grill, but I think it's worth it. The best part about it is there's a very, very low risk of flare ups (due to lack of oxygen) so you can do it with heavy marinades.
Posted on 6/6/14 at 10:20 am to KosmoCramer
Awesome sear, no flare ups, less time overall on direct heat (which is good or bad depending on what you're going for) and less clean up.
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