The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 06-10-2010, 10:21 PM   #1
kylersk
Full Fledged Farker
 
Join Date: 03-30-09
Location: Minnesota
Downloads: 0
Uploads: 0
Default 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.
kylersk is offline   Reply With Quote


Unread 06-10-2010, 10:28 PM   #2
Chef Jim
Babbling Farker

 
Chef Jim's Avatar
 
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0
Default

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. I'm not a Chef, but I play one on the internet.
http://www.chef-jim.com

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.


Chef Jim is offline   Reply With Quote


Unread 06-10-2010, 10:39 PM   #3
Hoss
is One Chatty Farker
 
Join Date: 12-31-09
Location: Hernando,MS
Downloads: 0
Uploads: 0
Default

I have done onions and taters in the fire.I have also cooked Ribeye steak directly on the coals,no grate.Worked fine.
Hoss is offline   Reply With Quote


Thanks from:--->
Unread 06-10-2010, 11:14 PM   #4
jeffboyette
Full Fledged Farker
 
Join Date: 01-31-10
Location: Waldorf, MD
Downloads: 0
Uploads: 0
Default

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.
jeffboyette is offline   Reply With Quote


Unread 06-11-2010, 06:44 AM   #5
righteousdog
On the road to being a farker
 
Join Date: 04-15-10
Location: west olive mi
Downloads: 0
Uploads: 0
Default

"knowing" alton it helps to be in an altered state of mind...
righteousdog is offline   Reply With Quote


Unread 06-11-2010, 07:34 AM   #6
jaronimo
Full Fledged Farker
 
Join Date: 11-30-08
Location: Northwest NJ
Downloads: 0
Uploads: 0
Default

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]
jaronimo is offline   Reply With Quote


Unread 06-11-2010, 08:03 AM   #7
SCRedneckBBQ
Full Fledged Farker

 
SCRedneckBBQ's Avatar
 
Join Date: 01-22-10
Location: Lynchburg SC
Downloads: 0
Uploads: 0
Default

If I remember correctly he used the hairdryer to remove a lot of the ashes.
__________________
Chargriller Duo Model #5050 w/ firebox, Homemade box pig cooker, Brinkmann Square Vertical Charcoal Smoker


If I have to pull up my big girl panties and deal with it one more time the elastic is going to break and I really will have to show my butt
SCRedneckBBQ is offline   Reply With Quote


Thanks from:--->
Unread 06-11-2010, 08:36 AM   #8
Learnin Querve
Full Fledged Farker
 
Join Date: 04-25-09
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

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
Learnin Querve is offline   Reply With Quote


Unread 06-11-2010, 11:53 AM   #9
Bartstop
On the road to being a farker
 
Join Date: 03-19-10
Location: Kansas
Downloads: 0
Uploads: 0
Default

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.
Bartstop is offline   Reply With Quote


Unread 06-11-2010, 12:06 PM   #10
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by sawyerrt10 View Post
If I remember correctly he used the hairdryer to remove a lot of the ashes.
Ding ding ding!
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is online now   Reply With Quote


Unread 06-12-2010, 06:58 AM   #11
keend
is one Smokin' Farker
 
Join Date: 05-16-08
Location: Geneva, IL
Downloads: 0
Uploads: 0
Default

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]
keend is offline   Reply With Quote


Unread 06-12-2010, 07:07 AM   #12
SCRedneckBBQ
Full Fledged Farker

 
SCRedneckBBQ's Avatar
 
Join Date: 01-22-10
Location: Lynchburg SC
Downloads: 0
Uploads: 0
Default

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
__________________
Chargriller Duo Model #5050 w/ firebox, Homemade box pig cooker, Brinkmann Square Vertical Charcoal Smoker


If I have to pull up my big girl panties and deal with it one more time the elastic is going to break and I really will have to show my butt
SCRedneckBBQ is offline   Reply With Quote


Unread 07-19-2010, 12:07 PM   #13
Carbon
is One Chatty Farker
 
Join Date: 08-24-08
Location: Los Angeles
Downloads: 0
Uploads: 0
Default

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....
Carbon is offline   Reply With Quote


Unread 07-19-2010, 12:10 PM   #14
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

the blow dryer will blow off ash and increases the heat as well.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 07-19-2010, 12:18 PM   #15
JazzCat
Full Fledged Farker
 
Join Date: 11-30-09
Location: Raymond, Wisconsin
Downloads: 0
Uploads: 0
Default

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
JazzCat is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Skirt Steak score. lionhrt Q-talk 16 01-15-2011 08:25 PM
Skirt Steak Taco's Midnight Smoke Q-talk 28 11-19-2010 08:56 AM
Good Eats Q Episode Cliff H. Q-talk 11 06-04-2010 04:15 PM
skirt steak baby! kik_start Q-talk 4 04-04-2010 08:13 AM
Skirt Steak Wednesday prOn backyardchef Q-talk 13 05-16-2007 12:08 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:22 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts