Preface:
Surely someone is going to think "I've been doing this since the 50's you think you invented this?!" No, I didn't invent this, I'm sure it's out there because it is not earth-shattering by any means. That said I've never seen anyone else do it, nor have I observed anyone talking about it. I also didn't go looking for it on the interwebs, I had an idea and I did it. So, in my backyard, I did invent it.
Setting the scene:
I hate long intros to recipes, but this is important because if you don't do this, it won't work:
I always trim my steak before grilling. I do not want that rim of fat on my steak. I don't eat it because it's tough and not rendered down on a short steak cook, and I don't want to have to slice it off and leave it on my plate. I want the steak on my plate to be 100% edible for mine and my guests' enjoyment. Also I choose front sear here since it's my preference, but it can be work equally well for reverse sear or all indirect/no sear.
The super simple thing to do:
Once the charcoal is well lit and you're ready to cook, toss your steak trimmings right on the hot coals. If you have a lot of trimmings, do half now and save half. If it's only 1 or 2 steaks worth, then all at once. It will begin burning and flaming rather quickly. Sear your steak in that. Rotate often and all that.
Once your searing stage is done, put them off to the indirect side to finish (standard front sear). If you have more steak trimmings left, toss them on the coals now. Let the steaks finish cooking in that burning steak trimming smoke.
Notes and finished product:
It kinda stinks, smells like burning meat because it is. But those steaks, assuming you cook them and season them properly, will have that "special something" that will take them over the edge.
This, to me and to my family, is hands down better than any standard charcoal, wood, or charcoal + wood steak cook. Marries the principles of a good gas grill cook and a barrel cook, with the drippings burning and flavoring the meat, except it takes that wonderful essence up to 11. I have suggested this a few times when cooking chicken, to get that PBC or barrel cook deliciousness when using a kettle, and it works equally well, if not better, with steak. I imagine any roast (tri-tip, prime rib, etc) as well.
Would love to hear feedback should you decide to try it.
Surely someone is going to think "I've been doing this since the 50's you think you invented this?!" No, I didn't invent this, I'm sure it's out there because it is not earth-shattering by any means. That said I've never seen anyone else do it, nor have I observed anyone talking about it. I also didn't go looking for it on the interwebs, I had an idea and I did it. So, in my backyard, I did invent it.
Setting the scene:
I hate long intros to recipes, but this is important because if you don't do this, it won't work:
I always trim my steak before grilling. I do not want that rim of fat on my steak. I don't eat it because it's tough and not rendered down on a short steak cook, and I don't want to have to slice it off and leave it on my plate. I want the steak on my plate to be 100% edible for mine and my guests' enjoyment. Also I choose front sear here since it's my preference, but it can be work equally well for reverse sear or all indirect/no sear.
The super simple thing to do:
Once the charcoal is well lit and you're ready to cook, toss your steak trimmings right on the hot coals. If you have a lot of trimmings, do half now and save half. If it's only 1 or 2 steaks worth, then all at once. It will begin burning and flaming rather quickly. Sear your steak in that. Rotate often and all that.
Once your searing stage is done, put them off to the indirect side to finish (standard front sear). If you have more steak trimmings left, toss them on the coals now. Let the steaks finish cooking in that burning steak trimming smoke.
Notes and finished product:
It kinda stinks, smells like burning meat because it is. But those steaks, assuming you cook them and season them properly, will have that "special something" that will take them over the edge.
This, to me and to my family, is hands down better than any standard charcoal, wood, or charcoal + wood steak cook. Marries the principles of a good gas grill cook and a barrel cook, with the drippings burning and flavoring the meat, except it takes that wonderful essence up to 11. I have suggested this a few times when cooking chicken, to get that PBC or barrel cook deliciousness when using a kettle, and it works equally well, if not better, with steak. I imagine any roast (tri-tip, prime rib, etc) as well.
Would love to hear feedback should you decide to try it.
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