Grilling Directly on Coals - Page 2 - PeachParts Mercedes-Benz Forum

cornemuse · #16 06-30-2015, 10:14 AM

I dont know about thick cuts of meat, but carne asada does very well this way.

-c-

aklim · #17 06-30-2015, 12:20 PM

Quote:

Originally Posted by elchivito

I've done it. The fatter the meat the better. Works great with a boned and butterflied lamb leg. No Briquettes please. Use natural mesquite chunk charcoal only. A hair dryer is a great way to blow off the coals and get them revved up and glowing right before you slap on the meat.

But is there more charcoal dust on the steak with or without the grill in between?

aklim · #18 06-30-2015, 12:22 PM

Quote:

Originally Posted by cornemuse

I dont know about thick cuts of meat, but carne asada does very well this way.

-c-

I would think that if the steak were thicker, it might be better from the standpoint that you can cook the outside and keep the center rare?

MTI · #19 06-30-2015, 01:58 PM

Quote:

Originally Posted by cornemuse

I dont know about thick cuts of meat, but carne asada does very well this way.

-c-

I think I may have seen it done with skirt steak. My only "beef" with doing the technique for thinner cuts is that it cooks so quickly, it seems a shame not to do more with the coals.

panZZer · #20 06-30-2015, 03:55 PM

Quote:

Originally Posted by aklim

Doesn't have to be expensive meat. Not sure why I want ash on my food cheap or expensive.

So,, don't you get Lots and Lots of free meat when the old dairy animals croak that you gather for the pellet production?

You could experiment for free!

INSIDIOUS · #21 06-30-2015, 09:26 PM

Quote:

Originally Posted by panZZer

So,, don't you get Lots and Lots of free meat when the old dairy animals croak that you gather for the pellet production?

You could experiment for free!

I need more info. Pellet production re old dairy animals?