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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-30-2011, 02:12 AM   #1
LT72884
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Default on the coals!

I am curious as to how a steak should be properly cooked directly on lump?

Is there a "special" way or does it not matter?

well ash kill me if it is eatin? some say yes!

thanks
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Unread 03-30-2011, 02:19 AM   #2
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A bit of ash never killed anyone, at least in my family, but why would you want to cook directly on charcoal. What do you gain by putting your food on it instead of the cooking grate?

Last edited by antoant; 03-30-2011 at 02:48 AM..
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Unread 03-30-2011, 03:41 AM   #3
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Caveman steak!
Never done them myself but I got a chance to get some samples from Brethren during bashes.
I think they did them 90 seconds a side and just brushed the ashes off.




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Unread 03-30-2011, 05:28 AM   #4
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Better yet, why cook them? Cavemen did always have fire available so they just ate raw meat.
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Unread 03-30-2011, 10:32 AM   #5
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Quote:
Originally Posted by antoant View Post
A bit of ash never killed anyone, at least in my family, but why would you want to cook directly on charcoal. What do you gain by putting your food on it instead of the cooking grate?
I agree...just get your grate down low, with some good hot coals. If you really want some heat, try lighting up some oak wood chunks instead of charcoal (about twice as much as you would add charcoal), let them burn down to coals (reducing in size which is why you started with more), put your grate over that as close as you need (it might warp from the high heat unless you have a good CI grate), and cook away. That way you don't have to scrape off any ash.

Just my opinion.
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Unread 03-30-2011, 11:40 AM   #6
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saw it on alton brown, believe he used a hair dryer to get the excess ash off the coals and to really stoke the fire, haven't tried it myself, still love using the chimney, ie blast furnace mod
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Unread 03-30-2011, 11:51 AM   #7
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Caveman would be saying...."Why use a grate!?"
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Unread 03-30-2011, 11:57 AM   #8
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We use too cook tater that way!!!! No ash won't kill you it put grit in your graw
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Unread 03-30-2011, 07:09 PM   #9
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I suspect cavemen did not eat steaks either. I just prefer a grate. And I have never felt the need to get more heat than I can get out of a Weber kettle. I have cooked on 1200F salamander broilers and while they are great (grate?) they are also far from fool proof. Fill you kettle with charcoal until it is about 4" below the grate, get it all lit and cook away.
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Unread 03-30-2011, 07:22 PM   #10
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Quote:
Originally Posted by landarc View Post
I suspect cavemen did not eat steaks either. I just prefer a grate. And I have never felt the need to get more heat than I can get out of a Weber kettle. I have cooked on 1200F salamander broilers and while they are great (grate?) they are also far from fool proof. Fill you kettle with charcoal until it is about 4" below the grate, get it all lit and cook away.
haha. true that. i guess ill just use a crap load of charcoal and grill away!
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Unread 03-30-2011, 08:54 PM   #11
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On my 22.5 Weber I've just laid the grate from my little Smokey Joe directly on the coals. Worked really well and didn't get ashes all over the meat.
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Unread 03-31-2011, 09:49 AM   #12
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Just don't use Cowboy Lump and you'll be OK.
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Unread 03-31-2011, 11:06 AM   #13
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Speaking of ingesting carcinogens...umm.
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