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reptileink
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Location: WOON-socket, RI
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 Posted: Sep 04 2010 Post subject: Grilling straight over wood |
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Doing some strip steaks this weekend, and wanted to do them fast and furious over pecan wood chunks
Should I light a few chunks in the chimney, let them burn to coals, then use them, or lay a small bed of coals down in the grill and place the chunks right on top??
I want to just sear the outsides, and leave a reddish/pink center, not cook all the way through.
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loomis1228
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| Posted: Sep 04 2010 Post subject: |
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I'd probably pour several chunks into a chimney and then put that thing on a propane fryer/burner/thingy. I'd get that stuff going real hot and turn it almost to charcoal and then cook on it.
Just my thoughts, anyway.
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Kronk
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Joined: 10 May 2010
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Location: Lincoln, Ne.
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| Posted: Sep 04 2010 Post subject: |
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| loomis1228 wrote: | I'd probably pour several chunks into a chimney and then put that thing on a propane fryer/burner/thingy. I'd get that stuff going real hot and turn it almost to charcoal and then cook on it.
Just my thoughts, anyway. |
+1 I do this often.
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byrdzeye
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Joined: 14 Aug 2009
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Location: central ohio
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| Posted: Sep 04 2010 Post subject: |
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| Just light a whole chimney of chunks. When the chimney looks like a blast furnace - all flame - no smoke, hold your steaks over that with a roasting fork. You won't get any hotter or faster than that. Only downside is you can only do one at a time but it only takes 3-4 minutes for a steak. |
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zysmith
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Location: Uxbridge, MA
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| Posted: Sep 04 2010 Post subject: |
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I cook over a wood fire every year when we go camping. Let the wood burn down to glowing lumps of heat (little or no flame) and cook away.
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fxpose
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Joined: 12 Jul 2010
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Location: Los Angeles
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| Posted: Sep 04 2010 Post subject: |
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I grilled tri-tip last week over some oak. Wait til they turn to coal before putting the meat on.
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Teleking
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Location: Maine
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| Posted: Sep 04 2010 Post subject: |
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| byrdzeye wrote: | | only takes 3-4 minutes for a steak. |
I have been working on hot and fast here. I cooked 1.5 in thick tenderloin a few weeks ago over direct lump fire. 4 mins per side for the wife for med. and 3 mins per side for me for med rare and more rare with a 15 min rest 
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jimmythegreek
Joined: 27 Aug 2010
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| Posted: Sep 04 2010 Post subject: |
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| I seen alton Brown (SP?) sear the meat right on the coals once. Looked awesome. Anyone else see it? |
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fxpose
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Joined: 12 Jul 2010
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Location: Los Angeles
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| Posted: Sep 04 2010 Post subject: |
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| jimmythegreek wrote: | | I seen alton Brown (SP?) sear the meat right on the coals once. Looked awesome. Anyone else see it? |
That's called dirty steak. I've done it several times with different cuts of meant, including tri-tip. It's cool and amusing to guests who've never seen this type of grilling. Surprisingly, ash and embers don't stick to the meat. |
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kingofcool
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| Posted: Sep 04 2010 Post subject: |
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| Can also get a chimney of wood glowing hot and put a grate on top of it. Not much grill surface but quick and easy. |
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zysmith
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| Posted: Sep 04 2010 Post subject: |
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| kingofcool wrote: | | Can also get a chimney of wood glowing hot and put a grate on top of it. Not much grill surface but quick and easy. |
Alton Brown did that for Tuna. Looked awesome
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reptileink
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| Posted: Sep 04 2010 Post subject: |
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They are in a marinade, so direct on coals wouldn't work for this cook, but I sure want to try that dirty steak method!
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CliffC
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| Posted: Sep 04 2010 Post subject: |
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| fxpose wrote: | | jimmythegreek wrote: | | I seen alton Brown (SP?) sear the meat right on the coals once. Looked awesome. Anyone else see it? |
That's called dirty steak. I've done it several times with different cuts of meant, including tri-tip. It's cool and amusing to guests who've never seen this type of grilling. Surprisingly, ash and embers don't stick to the meat. |
Steve Raichlen calls it "caveman" steak. |
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kingofcool
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| Posted: Sep 04 2010 Post subject: |
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| That tri tip looks awesome by the way. |
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cowboy4life
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Joined: 25 May 2010
Posts: 527
Location: Greenville, IL
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| Posted: Sep 04 2010 Post subject: |
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| CliffC wrote: | | fxpose wrote: | | jimmythegreek wrote: | | I seen alton Brown (SP?) sear the meat right on the coals once. Looked awesome. Anyone else see it? |
That's called dirty steak. I've done it several times with different cuts of meant, including tri-tip. It's cool and amusing to guests who've never seen this type of grilling. Surprisingly, ash and embers don't stick to the meat. |
Steve Raichlen calls it "caveman" steak. |
we called it caveman steak when we were taught to do it many moons ago in the Boy Scouts. i have cooked many things on a hot rock too, works like a griddle.
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Virginiasmoke
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Joined: 01 Sep 2010
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Location: Central Virginia
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| Posted: Sep 05 2010 Post subject: |
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| byrdzeye wrote: | | hold your steaks over that with a roasting fork. You won't get any hotter or faster than that. Only downside is you can only do one at a time but it only takes 3-4 minutes for a steak. |
If you put the chimney over the steak you'll have a kick ass broiler. |
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fxpose
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Joined: 12 Jul 2010
Posts: 76
Location: Los Angeles
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| Posted: Sep 05 2010 Post subject: |
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| Then let's sandwich a steak between two chimneys!...lol... |
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