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Posted: 4/24/2015 4:22:41 PM EDT
[#1]
You can get the same effect with less ash and charcoal on the meat by using a grill placed on top of the coals. |
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Posted: 4/24/2015 4:23:06 PM EDT
[#2]
I'll eat it! |
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Posted: 4/24/2015 4:24:07 PM EDT
[#3]
What kind of temp did you get from the forge? What kind of wood(s) are you using?
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Posted: 4/24/2015 4:27:11 PM EDT
[#4]
You're just a few grills shy of 87
Steak looks good. |
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Posted: 4/24/2015 4:29:59 PM EDT
[#5]
Quote HistoryQuoted: You can get the same effect with less ash and charcoal on the meat by using a grill placed on top of the coals. |
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Posted: 4/24/2015 4:30:46 PM EDT
[#6]
thats nasty.. ill take my steak slow water bath cooked..then burned with a map gas torch.
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Posted: 4/24/2015 4:34:39 PM EDT
[#7]
Quote HistoryQuoted:
no. just...no Quote HistoryQuoted:
Quoted:
You can get the same effect with less ash and charcoal on the meat by using a grill placed on top of the coals. Is the ash and coal the taste you are going for? It is no distance from coal to meat that gives the caveman taste, IMO. No air for grease to burn. |
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Posted: 4/24/2015 4:35:05 PM EDT
[#8]
I thought for several years about trying this method & just couldn't live with myself if I ruined a nice steak.
There was no learning curve at all, 100% perfection right out of the gate. I thought there would be ashes & nasty aftertaste of coals to deal with, not so. Used to I would take hours to prep for a steak dinner, now the thing that takes the longest is whatever sides we go with. Used to I would do all kinds of varying seasonings & marinades, Caveman style has even simplified that, only salt & pepper now. All my years of great cooking I have had many failures as well, maybe not failures but disappointments, I want every steak to come out perfect & now they do. I don't know what it is but EVERY steak comes out a 10. The reason I added the forge was one I was tired of seeing a neat tool that my granddad used was just sitting there rusting away. Another reason was whenever I went to flip the steak the coals were cooled down to where the second side of the steak didn't get the same char/heat. |
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Posted: 4/24/2015 4:37:39 PM EDT
[#9]
Quote HistoryQuoted:
Is the ash and coal the taste you are going for? It is no distance from coal to meat that gives the caveman taste, IMO. No air for grease to burn. Quote HistoryQuoted:
Quoted:
Quoted:
You can get the same effect with less ash and charcoal on the meat by using a grill placed on top of the coals. Is the ash and coal the taste you are going for? It is no distance from coal to meat that gives the caveman taste, IMO. No air for grease to burn. I'll prove you wrong, bring a steak over, I'll do it my way & you will never go back to a grill. 
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Posted: 4/24/2015 4:38:13 PM EDT
[#10]
I just use my stove top heating element.
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Posted: 4/24/2015 4:41:50 PM EDT
[#11]
Quote HistoryI'll prove you wrong, bring a steak over, I'll do it my way & you will never go back to a grill. One day I'll make it to Texas. I am not doubting your steaks are great excellent, just curious if there is a real difference with a grate placed directly on the coals. I am not talking about a Weber or some shit that has 3-6" of space from coals to meat. 
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Posted: 4/24/2015 4:42:20 PM EDT
[#12]
Quote HistoryQuoted:
What kind of temp did you get from the forge? What kind of wood(s) are you using? I don't have a way to gage the temp, I have an infrared laser temp gun but it just blanks out so it's got to be over 1400 deg. I use Royal Oak real charcoal. You cant, well you shouldn't use briquettes. |
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Posted: 4/24/2015 4:45:04 PM EDT
[#13]
Any pics of the completed steak?
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Posted: 4/24/2015 4:46:19 PM EDT
[#14]
Quote HistoryQuoted: One day I'll make it to Texas. I am not doubting your steaks are great excellent, just curious if there is a real difference with a grate placed directly on the coals. I am not talking about a Weber or some shit that has 3-6" of space from coals to meat. Quote HistoryQuoted: I'll prove you wrong, bring a steak over, I'll do it my way & you will never go back to a grill. One day I'll make it to Texas. I am not doubting your steaks are great excellent, just curious if there is a real difference with a grate placed directly on the coals. I am not talking about a Weber or some shit that has 3-6" of space from coals to meat. I place my grate directly over the coals. I love my steaks done this way. Few and Far between do i ever order a steak out anymore. |
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Posted: 4/24/2015 4:49:02 PM EDT
[#15]
I'm told you can do a skin-on redfish fillet that way too but I've never tried...
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Posted: 4/24/2015 4:49:46 PM EDT
[#16]
I have done steaks this way. The steaks though from my experience make the coals loose some heat so the second side doesn's sear as well. I can get my charcoal grill over 700-800 degrees easily and I get a better sear on both sides than the caveman gimmick. I did the cavemen thing with more than one grill and from lump on the ground. It works but a proper charcoal grill with a generous amount of flaming hot coals works better IMHO.
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Posted: 4/24/2015 4:52:38 PM EDT
[#17]
I've done skirt steak like Alton Brown mentions.... and they came out delicious! Haven't tried any other cuts of meat. |
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Posted: 4/24/2015 4:52:57 PM EDT
[#18]
No Dillo Dust? Shame.
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Posted: 4/24/2015 4:53:28 PM EDT
[#19]
Quote HistoryQuoted:
One day I'll make it to Texas. I am not doubting your steaks are great excellent, just curious if there is a real difference with a grate placed directly on the coals. I am not talking about a Weber or some shit that has 3-6" of space from coals to meat. Quote HistoryQuoted:
I'll prove you wrong, bring a steak over, I'll do it my way & you will never go back to a grill. One day I'll make it to Texas. I am not doubting your steaks are great excellent, just curious if there is a real difference with a grate placed directly on the coals. I am not talking about a Weber or some shit that has 3-6" of space from coals to meat. Ah I get what you're saying now, I would think that it would still be different. I think if you put it on a grill right above the coals you would get a flameup. When you put it directly on the coals there is no way to flameup, it has no oxygen to make that possible. Despite what most think there is no ash taste, that is part of what kept me from trying it for so long. I wish I could give a more scientific explanation but I'm a mechanic with a bad back so I'm going to go with Magnets
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Posted: 4/24/2015 4:56:28 PM EDT
[#20]
Quote HistoryQuoted:
I have done steaks this way. The steaks though from my experience make the coals loose some heat so the second side doesn's sear as well. I can get my charcoal grill over 700-800 degrees easily and I get a better sear on both sides than the caveman gimmick. I did the cavemen thing with more than one grill and from lump on the ground. It works but a proper charcoal grill with a generous amount of flaming hot coals works better IMHO. BOOM That's why I am doing it on the forge now, I can get the coals back to cherry red when I flip it. |
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Posted: 4/24/2015 4:58:58 PM EDT
[#21]
Quote HistoryQuoted: I'm told you can do a skin-on redfish fillet that way too but I've never tried... I've never left the skin on my reds. Do you pan sear the skin to crispy? I do this with lionfish and it comes out awesome. |
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Posted: 4/24/2015 4:59:43 PM EDT
[#22]
Sous Vide is not "boiling in a bag"....yes, you are a cave man.
I posted...So what are you gonna do about it? |
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Posted: 4/24/2015 5:04:57 PM EDT
[#24]
Quote HistoryQuoted:
Sous Vide is not "boiling in a bag"....yes, you are a cave man. I posted...So what are you gonna do about it? California, 13'er, boiled meat, I don't have to do anything
 
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Posted: 4/24/2015 5:06:15 PM EDT
[#25]
Quote HistoryQuoted:
I've never left the skin on my reds. Do you pan sear the skin to crispy? I do this with lionfish and it comes out awesome. Quote HistoryQuoted:
Quoted:
I'm told you can do a skin-on redfish fillet that way too but I've never tried... I've never left the skin on my reds. Do you pan sear the skin to crispy? I do this with lionfish and it comes out awesome. Redfish on the half shell |
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Posted: 4/24/2015 5:13:12 PM EDT
[#26]
Quote HistoryQuoted:
California, 13'er, boiled meat, I don't have to do anything
Quote HistoryQuoted:
Quoted:
Sous Vide is not "boiling in a bag"....yes, you are a cave man. I posted...So what are you gonna do about it? California, 13'er, boiled meat, I don't have to do anything
From a 14'er? Please.....go back to your burnt steak ETA: Your ignorance of superior cooking methods is kinda like anti-gunners...you fear what you don't understand. Educate yourself a little better and then MAYBE we can talk |
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Posted: 4/24/2015 5:13:33 PM EDT
[#27]
Quote HistoryQuoted:
BOOM That's why I am doing it on the forge now, I can get the coals back to cherry red when I flip it. Quote HistoryQuoted:
Quoted:
I have done steaks this way. The steaks though from my experience make the coals loose some heat so the second side doesn's sear as well. I can get my charcoal grill over 700-800 degrees easily and I get a better sear on both sides than the caveman gimmick. I did the cavemen thing with more than one grill and from lump on the ground. It works but a proper charcoal grill with a generous amount of flaming hot coals works better IMHO. BOOM That's why I am doing it on the forge now, I can get the coals back to cherry red when I flip it. Whatever works. I don't have a forge but I will try it again if somehow I end up with one. |
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Posted: 4/24/2015 5:18:55 PM EDT
[#28]
Quote HistoryQuoted:
I place my grate directly over the coals. I love my steaks done this way. Few and Far between do i ever order a steak out anymore. Quote HistoryQuoted:
Quoted:
I'll prove you wrong, bring a steak over, I'll do it my way & you will never go back to a grill. One day I'll make it to Texas. I am not doubting your steaks are great excellent, just curious if there is a real difference with a grate placed directly on the coals. I am not talking about a Weber or some shit that has 3-6" of space from coals to meat. I place my grate directly over the coals. I love my steaks done this way. Few and Far between do i ever order a steak out anymore. Don't have a charcoal grill. So we smoke ours, 475 / high for 2-4 min per side, depending on thickness. Agree about ordering a steak if we go out to eat. Founf (for us) light olive oil then S&P with a sprinkle of some lemon/garlic powder, patty of butter on top and BAM. |
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Posted: 4/24/2015 5:21:20 PM EDT
[#29]
This seems like a better method to me.
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Posted: 4/24/2015 5:23:27 PM EDT
[#30]
Damn lot of grills there brother. Very nice!
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Posted: 4/24/2015 5:24:13 PM EDT
[#31]
You do know that smoked and charcol cooked food is linked to cancer right?
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Posted: 4/24/2015 5:29:32 PM EDT
[#32]
Quote HistoryQuoted: You do know that smoked and charcol cooked food is linked to cancer right? |
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Posted: 4/24/2015 5:30:35 PM EDT
[#33]
Quote HistoryQuoted:
You do know that smoked and charcol cooked food is linked to cancer right? I can't think of one thing that ISN'T linked to cancer. I've never tried the caveman method with ribeyes, just t-bones and sirloins. |
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Posted: 4/24/2015 5:32:23 PM EDT
[#34]
Quote HistoryQuoted:
I didn't take one lastninght, shame on me, I knew I was going to make this thread too. Here is one from before, it could actually pass for lastnights pic because it's exactly the same thing we had
I usually do some mushrooms with rosemary when I do a steak it just complements it so well. I like to put the leftover butter with Rosemary on my mashed potatoes. <a href="http://s98.photobucket.com/user/Wolfflywheel/media/cm%20dinner%20pic_zpskmppzw7y.jpg.html" target="_blank">http://i98.photobucket.com/albums/l244/Wolfflywheel/cm%20dinner%20pic_zpskmppzw7y.jpg</a> Quote HistoryQuoted:
Quoted:
Any pics of the completed steak? I didn't take one lastninght, shame on me, I knew I was going to make this thread too. Here is one from before, it could actually pass for lastnights pic because it's exactly the same thing we had
I usually do some mushrooms with rosemary when I do a steak it just complements it so well. I like to put the leftover butter with Rosemary on my mashed potatoes. <a href="http://s98.photobucket.com/user/Wolfflywheel/media/cm%20dinner%20pic_zpskmppzw7y.jpg.html" target="_blank">http://i98.photobucket.com/albums/l244/Wolfflywheel/cm%20dinner%20pic_zpskmppzw7y.jpg</a> Nice! I'd scarf that down in a heartbeat. And I'm a grill man for 40 years, even in the dead of winter. I only hope it was bloody on the inside. |
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Posted: 4/24/2015 5:38:19 PM EDT
[#35]
End result looks delicious...but how do you not get bits of charcoal/ash in your steak?
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Posted: 4/24/2015 5:43:59 PM EDT
[#36]
DUDE! Caveman steaks are best steaks! I learned the method a few years ago at BSA leadership training, best steaks I've ever had. On campouts I used old Oak burned down to coals.
Actually, I'm going to do it next week on our campout.  |
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Posted: 4/24/2015 5:57:44 PM EDT
[#37]
Quote HistoryQuoted:
End result looks delicious...but how do you not get bits of charcoal/ash in your steak? I think the science behind it is it is so hot it forms a small barier of steam between the coals and meat? |
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Posted: 4/24/2015 6:06:08 PM EDT
[#38]
Anyone try it with mesquite charcoal?
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Posted: 4/24/2015 6:13:58 PM EDT
[#39]
Quote HistoryBurnt steak sucks... That's not charred it's fucking burnt. |
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Posted: 4/24/2015 6:19:13 PM EDT
[#40]
Quote HistoryQuoted:
You do know that smoked and charcol cooked food is linked to cancer right? Everything is linked to cancer. |
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Posted: 4/24/2015 6:28:01 PM EDT
[#41]
Damn dude, all you're missing is a couple of grills up on cinder blocks.
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Posted: 4/24/2015 6:31:37 PM EDT
[#42]
Oh yeah
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Posted: 4/24/2015 8:38:17 PM EDT
[#43]
This thread ROCKS!
Thanks OP for reminding me about caveman style. I hope to try one of these methods out on some deer tenderloin this weekend.
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Posted: 4/24/2015 8:46:18 PM EDT
[#44]
"fresh ground Himalayan pink salt"
Huh?  |
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Posted: 4/24/2015 8:53:40 PM EDT
[#45]
Quote HistoryQuoted:
From a 14'er? Please.....go back to your burnt steak ETA: Your ignorance of superior cooking methods is kinda like anti-gunners...you fear what you don't understand. Educate yourself a little better and then MAYBE we can talk Quote HistoryQuoted:
Quoted:
Quoted:
Sous Vide is not "boiling in a bag"....yes, you are a cave man. I posted...So what are you gonna do about it? California, 13'er, boiled meat, I don't have to do anything
From a 14'er? Please.....go back to your burnt steak ETA: Your ignorance of superior cooking methods is kinda like anti-gunners...you fear what you don't understand. Educate yourself a little better and then MAYBE we can talk You euro weenie with your fancy French methods. A real American man eats his steaks cooked over fire and doesn't care if 80% of the meat is totally over cooked! |
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Posted: 4/24/2015 8:54:48 PM EDT
[#46]
Quote HistoryQuoted:
You can get the same effect with less ash and charcoal on the meat by using a grill placed on top of the coals. This. I don't like eating my steak out of an ashtray. |
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Posted: 4/24/2015 9:41:37 PM EDT
[#47]
I let a couple of mesquite splits burn for an hour or so and then added the steak. Turned out nicely.
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Posted: 4/24/2015 9:55:35 PM EDT
[#48]
Quote HistoryQuoted: I let a couple of mesquite splits burn for an hour or so and then added the steak. Turned out nicely. http://i.imgur.com/GZjpKWG.jpg |
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Posted: 4/24/2015 10:03:01 PM EDT
[#49]
Quote HistoryQuoted:
I let a couple of mesquite splits burn for an hour or so and then added the steak. Turned out nicely. http://i.imgur.com/GZjpKWG.jpg I approve. Maybe MS isn't that bad after all
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Posted: 4/24/2015 10:20:21 PM EDT
[#50]
Quote HistoryQuoted:
"fresh ground Himalayan pink salt" Huh?
You must have missed the memo. Amazon deal, mediteranean sea salt, black pepper, himylayan salt combo. The grinders suck though. 
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