Caveman technique - a couple of questions

SoCalWJS · 07-17-2013, 09:08 AM

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?

deguerre · 07-17-2013, 09:23 AM

Are you talking about CAVEMAN caveman?

After the flame dieback...

SoCalWJS · 07-17-2013, 10:04 AM

Quote:

Originally Posted by deguerre

Are you talking about CAVEMAN caveman?

After the flame dieback...

Yup.... CAVEMAN!

deguerre · 07-17-2013, 10:07 AM

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

SoCalWJS · 07-17-2013, 02:22 PM

Quote:

Originally Posted by deguerre

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

THANKS!

Guess I'll leave them coals alone!

Ended up with a single bone-in Ribeye (hope that doesn't make a difference

) that weighs in at near two pounds. Have to be careful on the temps for doneness. The Thermapen will get a workout!

bacchus99 · 07-17-2013, 02:34 PM

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

drjiveturkey · 07-17-2013, 03:30 PM

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

deguerre · 07-17-2013, 03:58 PM

Quote:

Originally Posted by drjiveturkey

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.

pull_my_butt · 07-17-2013, 05:55 PM

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.

caseydog · 07-17-2013, 06:11 PM

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.

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

Bluesman · 07-17-2013, 06:19 PM

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

Bluesman · 07-17-2013, 06:22 PM

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.......

I read 1 post on here about this and JFDI.............best steak I ever had. Don't over think it.

SoCalWJS · 07-17-2013, 07:36 PM

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.

Vision · 07-17-2013, 07:43 PM

Quote:

Originally Posted by drjiveturkey

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

And if I want extra ash?

BBQPitt · 07-17-2013, 07:50 PM

Quote:

Originally Posted by Vision

And if I want extra ash?

Lick a piece of lump after steak for dessert?

07-17-2013, 09:08 AM	#1
SoCalWJS is one Smokin' Farker Join Date: 09-19-09 Location: Coast of Southern SLO County Name/Nickname : John	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? __________________ MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven.

07-17-2013, 09:23 AM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Are you talking about CAVEMAN caveman? After the flame dieback... __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

07-17-2013, 10:07 AM	#4
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	AWRITE! I don't try to disturb the coals during the flip, really, this technique cooks so dang fast... __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

07-17-2013, 02:34 PM	#6
bacchus99 Full Fledged Farker Join Date: 07-12-12 Location: Baton Rouge, LA	I use a really thin disposable grate to put as a barrier between the coals the steak...works GREAT. __________________ 22.5 Weber Kettle - 18.5 WSM - Maverick ET-732

07-17-2013, 05:55 PM	#9
pull_my_butt Knows what a fatty is. Join Date: 09-01-12 Location: Taylorsville, NC	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. __________________ Cheers!

07-17-2013, 03:30 PM	#7
drjiveturkey On the road to being a farker Join Date: 05-07-13 Location: Herndon, VA	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

07-17-2013, 06:11 PM	#10
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	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. 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

07-17-2013, 06:19 PM	#11
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	double post.................OOPS __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

07-17-2013, 06:22 PM	#12
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	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....... I read 1 post on here about this and JFDI.............best steak I ever had. Don't over think it. __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

07-17-2013, 07:36 PM	#13
SoCalWJS is one Smokin' Farker Join Date: 09-19-09 Location: Coast of Southern SLO County Name/Nickname : John	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. __________________ MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven.