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re: Anyone cooked meat directly on charcoal before?
Posted on 5/14/12 at 11:53 am to Patrick O Rly
Posted on 5/14/12 at 11:53 am to Patrick O Rly
Yep I do this all the time. Got to use natural lump charcoal. Get about a 1.5 inch thick ribeye season the shite out of with kosher salt and pepper, fan the coals and throw that bad boy right on top. Cook about three to four minutes in each side, knock off the coals that stick with brush, rest and enjoy.
1
Posted on 5/14/12 at 11:53 am to Patrick O Rly
I just don't understand the point...
Do like the taste of ash and charcoal on your food?
Seems like it would be pretty nasty.
Do like the taste of ash and charcoal on your food?
Seems like it would be pretty nasty.
Posted on 5/14/12 at 11:59 am to turbotiger
Dammit. I don't have any natural lump charcoal. Is that an absolute necessity?
Posted on 5/14/12 at 12:00 pm to Patrick O Rly
Please report back after you get back from Popeyes.
Posted on 5/14/12 at 12:03 pm to Patrick O Rly
Yea pretty sure, the regular coals will get way to ashy.
Posted on 5/14/12 at 12:04 pm to Patrick O Rly
My dogs love this method. Just last week I had a renegade all beef weiner roll of the grill down into the coals. I let it rest a bit then gave it to the lab. He loved the shite out of it.
Posted on 5/14/12 at 12:04 pm to RummelTiger
quote:
I just don't understand the point...
Me neither. I'm thinking the foil idea that someone posted might be okay though
This post was edited on 5/14/12 at 12:09 pm
Posted on 5/14/12 at 12:16 pm to Patrick O Rly
quote:
I got the idea from watching Good Eats.
I saw that episode but have not tried it. I did try the porterhouse under the charcoal chimney trick. Mixed results
Posted on 5/14/12 at 12:23 pm to Patrick O Rly
What episode was it? I saw him do it on Feasting on Waves, but that was a fish with the skin on.
Some of Alton's methods are a little bizarre. I saw him smoke salmon in a cardboard box with sawdust.
Some of Alton's methods are a little bizarre. I saw him smoke salmon in a cardboard box with sawdust.
This post was edited on 5/14/12 at 12:26 pm
Posted on 5/14/12 at 12:32 pm to alajones
quote:
I saw him smoke salmon in a cardboard box with sawdust.
I tried his clay pot ceramic smoker, they have plants in them now
Posted on 5/14/12 at 12:59 pm to HeadSlash
I saw that episode. The idea is that heat requires air. If you put meat directly on coals it's actually cooler than if you put meat above the coals with a few inches of air.
As for residue, Alton just brushed it off for 10 seconds and it looked clean. Have not tried it myself.
As for residue, Alton just brushed it off for 10 seconds and it looked clean. Have not tried it myself.
Posted on 5/14/12 at 1:07 pm to Patrick O Rly
Briquettes contain an assload of petroleum byproducts, which are carcinogenic.
Posted on 5/14/12 at 1:15 pm to CITWTT
Hmmm...I've gotta get some lump charcoal.
Posted on 5/14/12 at 1:37 pm to Patrick O Rly
never done it or heard of it...at least not on purpose take some pics if you dont mind
Posted on 5/14/12 at 1:52 pm to Walt OReilly
I'm probably gonna have to wait till tomorrow. The wife doesn't get off till 5:00 or 5:30 and she wants to go to a womens bible study tonight. I might just drop her off and go grab some stuff for gyros because I just made a good amount of cucumber sauce and have nothing to put it on.
Posted on 5/14/12 at 1:59 pm to Patrick O Rly
quote:
Dammit. I don't have any natural lump charcoal. Is that an absolute necessity?
YES!
Briquettes have binders and other shite that will get picked up by the meat. Real lump charcoal can be blown off with a hairdryer and the meat is then placed into contact with a bed of glowing embers of pure wood.
Posted on 5/14/12 at 2:06 pm to Patrick O Rly
Make sure you use natural chunk charcoal, not processed charcoal briquettes that have fillers in them.
And no, you're not crazy. One big thing is to get a hair dryer or a fan or something and blow as much of the soot off as you can. That's what will give it an ashy taste. Don't leave the meat on the fuel for very long and you should end up with a nice fajita.
And no, you're not crazy. One big thing is to get a hair dryer or a fan or something and blow as much of the soot off as you can. That's what will give it an ashy taste. Don't leave the meat on the fuel for very long and you should end up with a nice fajita.
Posted on 5/14/12 at 2:11 pm to iAmBatman
quote:
One big thing is to get a hair dryer or a fan or something and blow as much of the soot off as you can. That's what will give it an ashy taste.
Blow off the coals before you put the meat on or blow off the meat after cooking?
Posted on 5/14/12 at 2:16 pm to Patrick O Rly
quote:
Blow off the coals before you put the meat on or blow off the meat after cooking?
Blow off the coals IMMEDIATELY before you slap the meat down. Brush anything off the meat that wants to stick to it when you lift it off the coals. New ash shouldn't form between the meat and the ember. The meat is in contact with the glowing ember, so no air can get to it. If there's no air, there's no combustion. If there's no combustion, there's no ash. You're just cooking using the high starting temperature and the residual heat of the coal once you slap the meat down and smother the smoldering coal. Using the hair dryer on high on the coals for a few seconds before you lay the meat down blows off the ash layer and gives you a good surface to cook on. It also boosts the temperature of the coals by forcing more oxygen over the coals right before you put the meat down, just like a blacksmith would use a bellows to increase the heat of his coals.
This post was edited on 5/14/12 at 2:20 pm
Posted on 5/14/12 at 2:18 pm to TigerstuckinMS
Ah, thanks.
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