SoCalWJS
is one Smokin' Farker
Looking for any input on method for cooking steaks (specifically Rib eyes) on a Santa Maria Pit. I've worked out my preferred technique, but wondering what those with more experience do.
I start the fire with Kingsford or similar until I get a decent bed of coals, then I start feeding on "kindling" of hardwoods (my pit is pretty small, and it's tough to use anything large - gets too hot). I think the best way to explain it is that I use coals to keep the heat where I want, and small pieces of wood for the flame and flavor. I lower the steaks to the tip of the flames for about 60-90 seconds at a time, then raise it up for a bit (5 minutes or so), then I repeat the whole procedure. Flip the meat, repeat. Keep doing it until it's done (rare/med rare by touch)
This gives good control over the exact amount of "char" and cooking of the fat while getting maximum cave-man direct flame flavor.
I got it done "perfectly' ONCE - possibly the best ribeye I've done at home. Mind you, they all come out pretty good, but when you do it just right, you shoot to do it again and again. Looking for a more consistent method.
I watch the "pros" when I'm in San Luis Obispo, and they are on much larger pits, but use a basically similar method. I know that their fires are hotter, but the distance the meat sits above the flame is also greater.
Anybody got any suggetions based on their experiences/observations?
I start the fire with Kingsford or similar until I get a decent bed of coals, then I start feeding on "kindling" of hardwoods (my pit is pretty small, and it's tough to use anything large - gets too hot). I think the best way to explain it is that I use coals to keep the heat where I want, and small pieces of wood for the flame and flavor. I lower the steaks to the tip of the flames for about 60-90 seconds at a time, then raise it up for a bit (5 minutes or so), then I repeat the whole procedure. Flip the meat, repeat. Keep doing it until it's done (rare/med rare by touch)
This gives good control over the exact amount of "char" and cooking of the fat while getting maximum cave-man direct flame flavor.
I got it done "perfectly' ONCE - possibly the best ribeye I've done at home. Mind you, they all come out pretty good, but when you do it just right, you shoot to do it again and again. Looking for a more consistent method.
I watch the "pros" when I'm in San Luis Obispo, and they are on much larger pits, but use a basically similar method. I know that their fires are hotter, but the distance the meat sits above the flame is also greater.
Anybody got any suggetions based on their experiences/observations?
