http://www.nytimes.com/2015/07/01/dining/steak-on-charcoal-cooking.html

Anyone a fan of this technique? I'm thinking about giving it a try on the Weber this weekend.

uh only under exteme situations--you might watch that meateater dude on cable--he does some pretty weird crap.
this would definitely provide a custom extra crunchy texture to the meat .

Pass.

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Plus 100.


Unless you're just going for "quirky," why would you want ash on your very expensive meat? Even if you blow it off you'll still get some.

Now if you were using rocks that were heated by the fire, that would be different, since they aren't the medium and aren't going to break down. That I would definitely try. Maybe those ceramic things they sell. But I think that would be a PITA to spread those over the coals/wood in sufficient layering for when things shift, plus you'd have to sift them out and rinse them before each cookout.

Nice metal grid...yum.

Not sure I see the point -- more difficult to control heat and its distribution.


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

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Well you always get some ash don't you? I'd say it's worth a shot, especially if I'm not the one trying it. Let us know what happens MTI

Grilling steak is hardly ever a two heat zone technique so, temp control isn't an issue, like it is with chicken.

I have a few friends who like "charred - rare" which is a pretty hard combination to achieve. Most restaurants won't even try and some even say the grill guy will not "burn meat."

As for the ash issue, it doesn't look like much of a problem if you layout the charcoal chunks and do a quick dust off before setting the steak down.

Right but I feel like trying to get consistent heat from physical contact is much harder than the radiant heat of a group of coals. Certainly free to try it, I'm curious how it is but I don't see much upside to it except maybe with super thick cuts.


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Unfortunately, the wife and her worries won't allow me to get a charcoal grill without her wondering if her pyro husband will burn down the neighborhood so it has been a long time since I could do grilling with coals. I have been to the Prime Quarter and it was good for a long time but lately, in southern WI, the food SUCKED. You basically picked out your steak, tossed it on a grill over coals. There was a vat of butter and a brush to spread it. It used to be good. Regardless, I don't remember every having ash as an issue.

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THIS what you are talking about?

Can't say I ever had that but anytime the meat is black, it seems to have a bitter taste. Is that what they tell you it has?

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The steak posted in the photo is probably better described as a roast. Which i would reverse sear.

There is a viable method of searing a steak using a charcoal chimney and a cooking grate (smaller) atop, which allows the steak to get very close to the coals and a nice sear.

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I always thought there was ash suspended in smoke. Too small to notice but gives the charcoal taste we know and love and gets in your hair, clothes. I have had BBQ that tasted "sandy", this was because I forgot to clean the grate. It didn't have any different taste apart from the unpleasant texture. My wife is freaking hooked on charcoal BBQ, we grill a fair amount; I'm a pyro too so I'm in charge of coal prep, it's an art for sure.

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.

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Certainly not on regular bagged charcoal briquets. They are just waste wood products formed into the briquets so no telling what they are made of so none of that on my food. I might try it with lump charcoal, but why.