- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Anyone cooked meat directly on charcoal before?
Posted on 5/14/12 at 2:41 pm to TigerstuckinMS
Posted on 5/14/12 at 2:41 pm to TigerstuckinMS
quote:
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.
all of this
1
Posted on 5/14/12 at 4:08 pm to iAmBatman
I have seen this done and it is completely unnecessary. This was something that was done before they discovered skewers or a grill type surface. It works but does not improve the cooking method.
Posted on 5/14/12 at 4:22 pm to DeafValley
quote:
I have seen this done and it is completely unnecessary. This was something that was done before they discovered skewers or a grill type surface. It works but does not improve the cooking method.
It's a lot of fun, and it's foolproof in terms of getting a nice char and sear on the outside while not overcooking the inside of a cut that will toughen up if overcooked. It's so damned hot that it only takes a minute or two on each side to get the perfect char and middle.
Plus, it's fun.
This post was edited on 5/14/12 at 4:24 pm
Posted on 5/14/12 at 4:30 pm to TigerstuckinMS
i still dont understand why anyone would want to do this.... grills and cookware were invented for a reason. not having to do this is the reason.
Posted on 5/14/12 at 4:36 pm to LSUballs
quote:
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 4:44 pm to lsucm10
Saw episode and wondered about results. Never tried it but would consider it.
Posted on 5/14/12 at 5:16 pm to Patrick O Rly
this is a pic of a steak that I did caveman style a few months ago and it was delicious.
This post was edited on 5/14/12 at 5:29 pm
Posted on 5/14/12 at 6:32 pm to turbotiger
I wasn't able to do the caveman method, but I did grill my flank steak on high heat. It had been sitting in my fridge for two days marinating in olive oil, garlic and other spices. I cooked it a couple of minutes a side and then let it rest for 15 minutes wrapped in some foil.
Wow. I sliced it thin and it was so tender and juicy. My wife was taking off her jewelry and I slipped her a piece. She said "What did you just do to my mouth?!"
Wow. I sliced it thin and it was so tender and juicy. My wife was taking off her jewelry and I slipped her a piece. She said "What did you just do to my mouth?!"
This post was edited on 5/14/12 at 6:36 pm
Posted on 5/14/12 at 6:35 pm to Patrick O Rly
I love me some flank steak but they jacked the price up so much on it most of the time I just make fajitas out of a big juicy ribeye.
Posted on 5/14/12 at 6:35 pm to Patrick O Rly
I love me some flank steak but they jacked the price up so much on it most of the time I just make fajitas out of a big juicy ribeye.
Posted on 5/14/12 at 7:10 pm to turbotiger
All this cave man talk will probably make go buy lump coals and burn some meat
Posted on 5/14/12 at 7:26 pm to fatboydave
My wife's not a big fan of it but if you have a few guys over for the game it's usually a crowd pleaser. Just grill up a few different cuts caveman style slice em up and dig in. Steven raichlen has a recipe for something called hellfire sauce ( google it) pour that over the steak and your eyes will roll back in your head.
Posted on 5/14/12 at 9:00 pm to turbotiger
Nice. Gonna try this soon
Posted on 5/15/12 at 11:42 am to TigerstuckinMS
quote:
It's a lot of fun,
You're going to have to explain this to me.
How is adding a hairdryer to my cooking utensils fun?
I mean, does a game break-out when using this method?
Do some sort of magical direct-placement-on-lump-charcoal elves pop out and start throwing a baseball with me? If so, then I might give it a whirl...
Posted on 5/15/12 at 11:47 am to RummelTiger
My friend does caveman ribeyes, directly on the hardwood charcoal, they are fantastic
Posted on 5/15/12 at 12:05 pm to hobotiger
quote:
My friend does caveman ribeyes, directly on the hardwood charcoal, they are fantastic
Other than the ash seasoning, does it taste any different than a ribeye grilled on a grate?
Posted on 5/15/12 at 12:09 pm to RummelTiger
quote:
Do some sort of magical direct-placement-on-lump-charcoal elves pop out and start throwing a baseball with me? If so, then I might give it a whirl...
No. There are no elves in charcoal.
The pleasure is in using a new technique. It allows for a level of heat application that you CANNOT get with a grate sitting 8 inches above the coals. Flareups are impossible, because there is no fat falling onto coals and aerosolizing and there is no air to support the flareup.
Okay, there are elves.
Posted on 5/15/12 at 12:20 pm to RummelTiger
I haven't tried it yet (I am tomorrow), but I'm excited to try it because I love trying new things. It may just be a gimmick. I might only do it once, but I live for this stuff. If I could just cook new things every day I would.
Posted on 5/15/12 at 12:46 pm to Patrick O Rly
quote:
If I could just cook new things every day I would.
Serious question: Are you in the restaurant industry?
If not, then maybe you should be.
Posted on 5/15/12 at 12:57 pm to RummelTiger
I'm not, but I have thought about opening a diner one day.
Right now I'm just working on getting better with different types of food. I use to be terrible with chicken till I started brining. I got pretty good with pork. Right now I'm just working on grilling meats. I'm going to attempt to start cooking with wood as my only heat source.
I mentioned earlier that I might quite a bit of cucumber sauce. I just did it on a whim because I wanted to try it. So last night I went grocery shopping for gyro ingredients.
I just like making things myself. I like to make my own whipped cream. It's a really simple recipe, and it cost a bit more than just buying it prepared, but I think it pays off in that it's a much cleaner taste when you make it yourself.
Right now I'm just working on getting better with different types of food. I use to be terrible with chicken till I started brining. I got pretty good with pork. Right now I'm just working on grilling meats. I'm going to attempt to start cooking with wood as my only heat source.
I mentioned earlier that I might quite a bit of cucumber sauce. I just did it on a whim because I wanted to try it. So last night I went grocery shopping for gyro ingredients.
I just like making things myself. I like to make my own whipped cream. It's a really simple recipe, and it cost a bit more than just buying it prepared, but I think it pays off in that it's a much cleaner taste when you make it yourself.
Page 3 of 4
Popular
Back to top
Follow TigerDroppings for LSU Football News