bryan Posted August 28, 2015 Report Share Posted August 28, 2015 What say you? Best I could do for a pic. Workss great on Ralph. Local Komodo Kamado. http://www.gardenfork.tv/how-to-cook-grilled-steak-gf-video Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 29, 2015 Report Share Posted August 29, 2015 Thats caveman style. I always wanted to try that. Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 29, 2015 Report Share Posted August 29, 2015 One inch steaks are the perfect thickness for md rare caveman style. Thicker and you get a almost Burnt exterior to get to md rare. Thinner are more well done to get the right char. I've done it a couple of times and would do it again. A great way to wow your guests. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 29, 2015 Report Share Posted August 29, 2015 There you have it Ckreef tested and approved. Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted August 29, 2015 Report Share Posted August 29, 2015 This would be the perfect way to sear big thick sous vide steaks and rib roasts... Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 29, 2015 Report Share Posted August 29, 2015 I'm really not a big fan of caveman style. I've tried it a couple of times and I wasn't a big fan of the the residual ash left on the meat. Yeah, I know, it can be brushed off, but why mess with that? Cooking on a Strip on the grate is just easier, at least for me. 1 Quote Link to comment Share on other sites More sharing options...
Tucker Posted August 30, 2015 Report Share Posted August 30, 2015 Love doing steak like this. learned it from Adam Perry Lang in his book Charred and Scruffed. This method give the meat a very different flavor, all of the better. The way I avoid the ash on the meat is to blow on the coals just before you're ready to drop the steak, this eliminates a large portion, if not all the ash build up on the coal and therefore limits the transfer to the meat. Quote Link to comment Share on other sites More sharing options...
5698k Posted August 30, 2015 Report Share Posted August 30, 2015 If you want char flavor, I think APL said it, I believe fearless leader has done it, grind up a small amount of charcoal, and sprinkle it on your steak like a seasoning after cooking. The thought is, carbon is carbon! Robert Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 30, 2015 Report Share Posted August 30, 2015 +1^ Quote Link to comment Share on other sites More sharing options...
tony b Posted August 31, 2015 Report Share Posted August 31, 2015 There's that Tatonka Dust that has some charcoal in it, too! Funky stuff, not a big fan myself. Quote Link to comment Share on other sites More sharing options...
