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[ARCHIVED THREAD] - Wolfjflywheel's new twist on a caveman steak (Page 2 of 2)

Posted: 4/24/2015 10:25:30 PM EDT

[#1]

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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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This is next level shit. Good job.

Posted: 4/24/2015 10:26:06 PM EDT

[#2]

This is a very unique form of hoarding that I didn't know existed.

Interesting, OP.

Posted: 4/24/2015 10:36:26 PM EDT

[#3]

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Burnt steak sucks... That's not charred it's fucking burnt.

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This seems like a better method to me.

https://www.youtube.com/watch?v=aUAUJHBY-EI

Burnt steak sucks... That's not charred it's fucking burnt.

Well, you don't have to burn them like he did.

Posted: 4/25/2015 12:01:42 AM EDT

[#4]

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You need to post more and damn that looks delicious!

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Quoted:
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

You need to post more and damn that looks delicious!

I like to make my posts count and thanks. Olive oil, sea salt & coarse black pepper are the way to go with a strip steak.

Posted: 4/25/2015 12:02:41 AM EDT

[#5]

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I approve. Maybe MS isn't that bad after all

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Quoted:
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

There are a few diamonds in the rough.

Posted: 4/25/2015 12:41:57 AM EDT

[#6]

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"fresh ground Himalayan pink salt"

Huh?

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Because it's got electrolytes

Posted: 4/25/2015 7:48:49 AM EDT

[#7]

This thread is so full of win! OP might have become my favorite '14er.

Posted: 4/26/2015 5:05:06 PM EDT

[#8]

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This thread is so full of win! OP might have become my favorite '14er.

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While I appreciate that if you value your Arfcom status you might rethink that, I'm not very cool [:( ]

Posted: 4/26/2015 5:07:54 PM EDT

[#9]

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This is a very unique form of hoarding that I didn't know existed.

Interesting, OP.

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Haha I never thought about it like hoarding, I guess it is, I don't use all of them anymore, especially the Webber's.
My homemade ones are the ones I use most.

Posted: 4/26/2015 5:15:46 PM EDT

[#10]

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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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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.

I just went out to clean the ash out of the forge, I have a friend coming over & I'm doing bone on Ribeys today.
I put lava rock in the bottom to keep my coals from falling all the way to thru & also to allow air to come up & not blow the coals out.
I discovered the lava rocks had melted on the top closest to the coals so its getting even hotter than I originally thought.
WHEW melting lava rocks, that's friggin hot yo

Posted: 4/26/2015 5:23:05 PM EDT

[#11]

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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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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

Yea, he's got you by the boiled in a bag nuts on that one.

Posted: 4/26/2015 5:23:35 PM EDT

[#12]

I guess it's cool and all, but I'm a cast iron man on my charcoal weber right now.

Posted: 4/26/2015 5:29:30 PM EDT

[#13]

Damn... so much awesome in this thread

Posted: 4/26/2015 5:30:30 PM EDT

[#14]

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I guess it's cool and all, but I'm a cast iron man on my charcoal weber right now.

http://i.imgur.com/LhpYM4zl.jpg

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Do you wear suspenders and a belt?

Posted: 4/26/2015 5:36:37 PM EDT

[#15]

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No Dillo Dust? Shame.

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Pathetic

Posted: 4/26/2015 5:58:54 PM EDT

[#16]

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Do you wear suspenders and a belt?

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I guess it's cool and all, but I'm a cast iron man on my charcoal weber right now.

http://i.imgur.com/LhpYM4zl.jpg

Do you wear suspenders and a belt?

lulz

Posted: 4/26/2015 5:59:10 PM EDT

[#17]

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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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looks good.

but i think the part i like the best is you're using your grandpas forge.

i picture an old man somewhere chuckling every time you fire that thing up.

Posted: 4/26/2015 6:04:09 PM EDT

[#18]

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You do know that smoked and charcol cooked food is linked to cancer right?

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If you cook the cancer to 250-260 degrees, you don't have to worry about that.

Posted: 4/26/2015 6:13:32 PM EDT

[#19]

There's a reason no famous steak houses use the caveman method to prepare their steaks.

Posted: 4/26/2015 6:31:13 PM EDT

[#20]

I might try this sometime this week.

OP wheres about in texas are you

Posted: 4/26/2015 8:03:48 PM EDT

[#21]

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You do know that smoked and charcol cooked food is linked to cancer right?

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Cancer.

Tasty, juicy, soul satisfying cancer....

Posted: 4/26/2015 8:08:07 PM EDT

[#22]

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I guess it's cool and all, but I'm a cast iron man on my charcoal weber right now.

http://i.imgur.com/LhpYM4zl.jpg

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Might as well heat the skillet on electric heat.

Posted: 4/26/2015 8:09:52 PM EDT

[#23]

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People who boil meat in a bag are not allowed to post in this thread.

I have been using the "Caveman" method on steaks for over a year now.

I quit grilling them after the very first caveman attempt, wish I'd learned sooner.

This is what I call BBQ Alley, I have about 15 different ways to apply heat & smoke to meats & other side dishes.

http://i98.photobucket.com/albums/l244/Wolfflywheel/BBQ%20alley_zps5h44xt0v.jpg

This is what I have been doing for the last +year

http://i98.photobucket.com/albums/l244/Wolfflywheel/cm%20rib%20eyes_zpsjsubb9vz.jpg

http://i98.photobucket.com/albums/l244/Wolfflywheel/caveman%20T-bones_zpsgojaoi2n.jpg

This is My Grandads old forge & what my new twist on the Caveman is.

http://i98.photobucket.com/albums/l244/Wolfflywheel/grandads%20forge_zpsz9q7jmyx.jpg

These are the test subjects from lastnight, 2 nicely marbled ribeys seasoned only with fresh cracked black pepper & fresh ground Himalayan pink salt.

http://i98.photobucket.com/albums/l244/Wolfflywheel/forged%20ribeys_zpsp84dtndz.jpg

One at a time in the forge.

http://i98.photobucket.com/albums/l244/Wolfflywheel/forged%20ribey2_zpsgi8zxdrt.jpg

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Nicely done, doing Texas proud! Although it is ribeye, as in rib eye.

Posted: 4/26/2015 8:14:24 PM EDT

[#24]

mmmm
https://www.youtube.com/watch?v=0PmDcAEN5Ms

It was a wee bit more done than I like, but the wife liked it.

Posted: 4/26/2015 8:16:33 PM EDT

[#25]

Im unsure what the benefits of cooking a good steak on ash and cinders are. I use a gas grill. I would prefer a charcoal grill but the gas grill is so much easier and convenient.

Posted: 4/26/2015 8:17:26 PM EDT

[#26]

I love your BBQ alley setup - looks like a great place to have a few beverages and cook some great food.

Three easy steps for cave man cooking:

Prepare -

Cook -

Enjoy -

Posted: 4/26/2015 8:18:35 PM EDT

[#27]

I'll stick with my smoked, then reverse sear method thank you very much.

Posted: 4/30/2015 1:38:03 PM EDT

[#28]

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I might try this sometime this week.

OP wheres about in texas are you

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Between Rockdale & Cameron off 77

Posted: 4/30/2015 1:47:42 PM EDT

[#29]

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California, 13'er, boiled meat, I don't have to do anything

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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

Funny, exact same thing I was thinking!!

Posted: 4/30/2015 2:05:36 PM EDT

[#30]

Question:

What are y'all using for charcoal and how is it made? I assume you're not using store bought. I have access to mesquite, scrub oak, and pecan.