Caveman technique - a couple of questions
 

I'm planning on trying a ribeye on my BGE and want to ask a couple of questions with regard to methodology. I plan on completely cleaning the BGE beforehand and putting the Hi-Q grate on to ensure maximum airflow. I'll make sure that the BGE is at a nice temp for a bit before I start, but....

Should I shake the lump up during the flip? - In other words, pull the steak for a few seconds while I give the coals a quick stir to reduce the amount of ash on the surface of the coals before I put the steak back on.

and - how hot am I really trying to go - Hot, or insane hot? It's easy to get 700+, but is shooting for 4 digits better? I can get and keep 700+ with the lid closed, but should I just do the whole thing with the lid open for max air?

Are you talking about CAVEMAN caveman?

http://i1041.photobucket.com/albums/...20TD/coals.jpg

After the flame dieback...

http://i1041.photobucket.com/albums/...0TD/coals2.jpg

Yup.... CAVEMAN!

AWRITE! I don't try to disturb the coals during the flip, really, this technique cooks so dang fast...

THANKS! :mrgreen:

Guess I'll leave them coals alone!

Ended up with a single bone-in Ribeye (hope that doesn't make a difference :doh:) that weighs in at near two pounds. Have to be careful on the temps for doneness. The Thermapen will get a workout!

I use a really thin disposable grate to put as a barrier between the coals the steak...works GREAT.

If u want less ash make sure u use put them on lump and not briquettes. I prefer the "broiling" method via chimney, though watch out for the stray coals

This is good advice. Actually, when I do this, I start with wood chunks and fire them up in the chimney just as if they were lump.

Am I seeing things or is that the meat put right on the coals w/ no grate? Hahahha...I hope you did this on purpose and not after a few cold ones Deguerre.

KISS. I dumped some hot, hot lump charcoal on my gravel walkway, and tossed a big-ole steak on it, and it was awesome. It even won a Throwdown.

http://www.bbq-brethren.com/forum/pi...pictureid=5864

http://www.bbq-brethren.com/forum/pi...pictureid=5865

It really does char so fast on the outside, that any ash that does stick, is too minute to detect when you eat it.

I don't do it very often, but for a medium rare to rare steak lover, it really produces a nice balance of crispy crust and warm red center.

As already mentioned, don't use briquettes for this cooking technique. All-natural lump. I use Kroger's store brand, which is made by Royal Oak, and costs less.

CD

double post.................OOPS

As said above, really hot lump, meat on the lump, no grate, Rare to Med rare...ONLY and JFDI..............Just Farking Do It!!! You'll be glad you did.......:-D I read 1 post on here about this and JFDI.............best steak I ever had. Don't over think it.

Yeah, I'm starting to overthink it.....

Decided to cook it on a smallish Weber....

Can't decide on whether or not to coat it with EVO or not......

Ah well, meat is out coming up to room temp, and I'll flip a coin on the EVO. :mrgreen:

And if I want extra ash?

Lick a piece of lump after steak for dessert?