Good Eats skirt steak episode?

kylersk · 06-10-2010, 10:21 PM

Alton put on a nice marinade on the flank steak, then went out to the kettle that was burning. Grabbed a hair dryer and blew on the coals. I'm assuming for show or maybe to spread the fire a bit? Next, he threw off the grill/grate and threw the steaks right on the coals. 1 minute each side, then removed steak from kettle and put in tin foil to sit. Not sure how long he let it sit in tin-foil, but when he sliced it was a nice medium rare.

Has anyone else cooked RIGHT on the coals like that?

The only thing I've cooked right on the coals are hobo meals. Basically, meat and vegetables with butter wrapped in tin-foil and thrown on fire to cook.

Chef Jim · 06-10-2010, 10:28 PM

Yea, I've seen it done but have not tried it. Should work with no problem, but remember this is TV. There has to be a wow factor.

Hoss · 06-10-2010, 10:39 PM

I have done onions and taters in the fire.I have also cooked Ribeye steak directly on the coals,no grate.Worked fine.

jeffboyette · 06-10-2010, 11:14 PM

Have to use low ash char wood and don't let them burn down too much. helps to keeps junk off the meat. Great way to sear a fattu ribeye or wagyu. No flare up except around the side.

righteousdog · 06-11-2010, 06:44 AM

"knowing" alton it helps to be in an altered state of mind...

jaronimo · 06-11-2010, 07:34 AM

I have heard of "dirty steaks" where you cook the meat directly on very hot coals. I have not tried it with whole steaks but I did cut a 3x4 inch piece off of a flap steak, fanned the coals hot, and placed it on the coals. It tasted good, most of the ash, charcoal, etc, did not stick to the steak, guess thats why it needs to be hot? i did have to brush off a little ash.

One day I may try it with a whole steak. The flavor was a little different, probably because you have some ash mixed in with the meat. It was good, but i am not sure i need to add more ash to my diet.

SCRedneckBBQ · 06-11-2010, 08:03 AM

If I remember correctly he used the hairdryer to remove a lot of the ashes.

Learnin Querve · 06-11-2010, 08:36 AM

I tried it with a small piece of flank steak over lump charcoal and was impressed. (good wow factor) I bumped the kettle a couple of times knock off the ash just before putting the steak on. I can't say that there was much ash on the meat at all. I wouldn't try it over briquettes though.

Lay it into the coals, then lift it straight up with the tongs to flip it, try to avoid dragging it across the coals and picking up ash. And it does cook a lot faster than over a grate, so don't walk away. I didn't foil mine, just rested it on a board for about 5 minutes and chopped it.

I'm tempted to try it with a piece of top sirloin this weekend. I can have one cut about an inch thick, which is about the maximum thickness I would try.

Chris

Bartstop · 06-11-2010, 11:53 AM

LOL. I saw that to. I wondered if someone would be posting about it. I just use a little extra lump so that the coals are just barely under the grate. I can't imagine there would be much temp difference when you're that close.

deguerre · 06-11-2010, 12:06 PM

Quote:

Originally Posted by sawyerrt10

If I remember correctly he used the hairdryer to remove a lot of the ashes.

Ding ding ding!

keend · 06-12-2010, 06:58 AM

I have cooked directly on coals with things like egg plant, potatoes, etc. that I then peeled.

I have never tried meat, have no reason to eat "dirty" steak. If I want it that hot, I just build a bigger fire or leave coals in chimney starter and put grate on top of chimney.

SCRedneckBBQ · 06-12-2010, 07:07 AM

I just bought Steven Raichlen's book, "Planet Barbeque" this process is mentioned in there too, right down to the use of the hairdryer. All in all a pretty interesting book. Found it at Wally World

Carbon · 07-19-2010, 12:07 PM

This technique I guess is just good for the wow factor and a little entertainment for your guests. I did a whole dirty tri-tip a couple of weeks ago. Any ash and embers brush right off.

landarc · 07-19-2010, 12:10 PM

the blow dryer will blow off ash and increases the heat as well.

JazzCat · 07-19-2010, 12:18 PM

I've done this a couple of times with a nice 1 1/2" sirloin steak.
I had the steak marinating in a little Stubb's Beef Marinade.
I used RO Steakhouse lump, got it daggum red-hot and blew away the little ash...
Then dropped the steak over the bed of embers. One minute aside is perfect for MR.
Try it, very little ash on the meat, if any.
I got the idea from watching an old cowboy movie on TBS

06-10-2010, 10:21 PM	#1
kylersk Full Fledged Farker Join Date: 03-30-09 Location: Minnesota	Good Eats skirt steak episode? Alton put on a nice marinade on the flank steak, then went out to the kettle that was burning. Grabbed a hair dryer and blew on the coals. I'm assuming for show or maybe to spread the fire a bit? Next, he threw off the grill/grate and threw the steaks right on the coals. 1 minute each side, then removed steak from kettle and put in tin foil to sit. Not sure how long he let it sit in tin-foil, but when he sliced it was a nice medium rare. Has anyone else cooked RIGHT on the coals like that? The only thing I've cooked right on the coals are hobo meals. Basically, meat and vegetables with butter wrapped in tin-foil and thrown on fire to cook. __________________ UDS, Large Green Egg, Weber Genisis, Weber Smokey Joe.

06-10-2010, 10:28 PM	#2
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	Yea, I've seen it done but have not tried it. Should work with no problem, but remember this is TV. There has to be a wow factor. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

06-11-2010, 07:34 AM	#6
jaronimo Full Fledged Farker Join Date: 11-30-08 Location: Northwest NJ	I have heard of "dirty steaks" where you cook the meat directly on very hot coals. I have not tried it with whole steaks but I did cut a 3x4 inch piece off of a flap steak, fanned the coals hot, and placed it on the coals. It tasted good, most of the ash, charcoal, etc, did not stick to the steak, guess thats why it needs to be hot? i did have to brush off a little ash. One day I may try it with a whole steak. The flavor was a little different, probably because you have some ash mixed in with the meat. It was good, but i am not sure i need to add more ash to my diet. __________________ [FONT=Tahoma][SIZE=3][SIZE=2] [SIZE=3][SIZE=2]Wood fired pizza oven,Copper Weber Gold, Green Weber Performer, Black Weber Silver, Green logo'd 18 inch Weber Gold, and a UDS of course. [/SIZE] [/SIZE][/SIZE] [/SIZE][/FONT] [SIZE=3][URL]http://cookinginmyyard.com/[/URL][/SIZE]

06-11-2010, 08:03 AM	#7
SCRedneckBBQ Full Fledged Farker Join Date: 01-22-10 Location: Lynchburg SC	If I remember correctly he used the hairdryer to remove a lot of the ashes. __________________ Pit Boss 820D, Pit Boss 340, Chargriller Duo Model #5050 w/ firebox, Homemade box pig cooker, Masterbuilt Square Vertical Electric Smoker Smoke on!

06-12-2010, 06:58 AM	#11
keend is one Smokin' Farker Join Date: 05-16-08 Location: Geneva, IL	I have cooked directly on coals with things like egg plant, potatoes, etc. that I then peeled. I have never tried meat, have no reason to eat "dirty" steak. If I want it that hot, I just build a bigger fire or leave coals in chimney starter and put grate on top of chimney. __________________ Dave Geneva, IL Misplaced in the Mid-West NB Bandera 22.5" Weber Kettle [COLOR=black]22.5" WSM[/COLOR]

06-10-2010, 10:39 PM	#3
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	I have done onions and taters in the fire.I have also cooked Ribeye steak directly on the coals,no grate.Worked fine.

06-10-2010, 11:14 PM	#4
jeffboyette Full Fledged Farker Join Date: 01-31-10 Location: Waldorf, MD	Have to use low ash char wood and don't let them burn down too much. helps to keeps junk off the meat. Great way to sear a fattu ribeye or wagyu. No flare up except around the side.

06-11-2010, 06:44 AM	#5
righteousdog On the road to being a farker Join Date: 04-15-10 Location: west olive mi	"knowing" alton it helps to be in an altered state of mind...

06-11-2010, 08:36 AM	#8
Learnin Querve Full Fledged Farker Join Date: 04-25-09 Location: Des Moines, IA	I tried it with a small piece of flank steak over lump charcoal and was impressed. (good wow factor) I bumped the kettle a couple of times knock off the ash just before putting the steak on. I can't say that there was much ash on the meat at all. I wouldn't try it over briquettes though. Lay it into the coals, then lift it straight up with the tongs to flip it, try to avoid dragging it across the coals and picking up ash. And it does cook a lot faster than over a grate, so don't walk away. I didn't foil mine, just rested it on a board for about 5 minutes and chopped it. I'm tempted to try it with a piece of top sirloin this weekend. I can have one cut about an inch thick, which is about the maximum thickness I would try. Chris

06-11-2010, 11:53 AM	#9
Bartstop On the road to being a farker Join Date: 03-19-10 Location: Kansas	LOL. I saw that to. I wondered if someone would be posting about it. I just use a little extra lump so that the coals are just barely under the grate. I can't imagine there would be much temp difference when you're that close.

06-12-2010, 07:07 AM	#12
SCRedneckBBQ Full Fledged Farker Join Date: 01-22-10 Location: Lynchburg SC	I just bought Steven Raichlen's book, "Planet Barbeque" this process is mentioned in there too, right down to the use of the hairdryer. All in all a pretty interesting book. Found it at Wally World __________________ Pit Boss 820D, Pit Boss 340, Chargriller Duo Model #5050 w/ firebox, Homemade box pig cooker, Masterbuilt Square Vertical Electric Smoker Smoke on!

07-19-2010, 12:07 PM	#13
Carbon is One Chatty Farker Join Date: 08-24-08 Location: Los Angeles	This technique I guess is just good for the wow factor and a little entertainment for your guests. I did a whole dirty tri-tip a couple of weeks ago. Any ash and embers brush right off. __________________ ....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....

07-19-2010, 12:10 PM	#14
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	the blow dryer will blow off ash and increases the heat as well. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

07-19-2010, 12:18 PM	#15
JazzCat Full Fledged Farker Join Date: 11-30-09 Location: Raymond, Wisconsin Name/Nickname : Jim	I've done this a couple of times with a nice 1 1/2" sirloin steak. I had the steak marinating in a little Stubb's Beef Marinade. I used RO Steakhouse lump, got it daggum red-hot and blew away the little ash... Then dropped the steak over the bed of embers. One minute aside is perfect for MR. Try it, very little ash on the meat, if any. I got the idea from watching an old cowboy movie on TBS

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