Yup. Trying this. Though, I don’t typically trim my steaks up, I always keep brisket/prime rib trimmings in the freezer for sausage making. I’m sure that I could supplement with that!!!! Will advise my results!!
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I like the idea and will give it try. Now I'll have to ask the butcher to give me some meat trimmings.
Maybe Kingsford can morph their Chili, Garlic, and Paprika charcoal with beef trimmings and we can skip right to eating the charcoal itself.Comment
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I leave the fat on mine so that it can drip down on the lava rocks in the charbroiler. Every drop creates a flash of fire and smoke. We’re after the same flavor, just taking two different paths to get there. I grilled some 80/20 hamburgers on it yesterday. They dripped and sizzled and made smoke like crazy but were incredible when we ate them.Comment
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Mine is not necessarily an indoor unit. I mounted it on a tool cart from harbor freight with a 450 pound capacity. With the 5 inch casters it rolls easily out from the screened porch and onto back patio. Even with just screen around it, it produces enough smoke that getting it outside is a must. So far the highest flame it’s made was about 4 inches. The real test will be 73/27 hamburger meat. I haven’t done that yet.
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Very cool. Sounds like there is an experiment waiting to be done here...!Comment
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This sounds like a great method. Now all I’d need is a charcoal cooker.Comment
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I just cooked a couple NY Strips last night and right before throwing on the grill I decided to cut the fat off the side of the steaks. Wish I would have thought to just throw the fat on the charcoal.Comment
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@Huskee Well I did a ribeye your way tonight with a reverse sear and it was delicious. Dry brined for about 4 hours then rubbed with "W" Sauce and seasoned with Swine Life Beef Rub. Had a piece of Red Oak and the meat trimmings on the fire. Cooked on the PK 360 around 300 on the cool side for about 15 minutes each side.
Pulled around 125 and seared for 1-1/2 minutes plus on each side, flipping 4 times. I also decided to check how accurate the dome thermometer in the 360 was. Hooked up my Dot with a grill clip, the dome was within 4 or 5 degrees of the Dot the whole cook.
Reading about 105 in this pic.
135 after the sear.
Let's eat!
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Like Huskee I alway trim all of the exterior fat. It never occurred to me to use the trimmings on the coal bed to boost flavor. Very cool idea that I will try. I always reverse sear steaks though and take it a step further with “the freezer trick”. This works really well with thick cut steaks - I will cook one 2.5” steak that me and my wife will split. An hour before the cook place the steak in the freezer for 30 minutes per side. Since meat cooks from the outside in, the goal is to have the meat closer to the edges be colder than the meat in the middle of the cut. We are talking very even cooking throughout. Further, since the cook will take longer the meat will develop good exterior color before going to the sear stage.
This is what it looks like:
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Bravo!! What better way to git rid of trimmins and related stuff, burn it!! Tasty, tasty!Comment
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I always trim my steaks as watching the saturated fat as best I can. I am going to try this but will rub the fat pieces in some spices to get the flavor texastweeter mentioned above. I know when my spiced oil drips when grilling fish it gives my Salmon or Mahi whatever fish I am cooking that over the top taste. I am sure it will be similar with the steak idea. Thanks for the tipComment
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Doing these again tonight. I'll try to get pics to help illustrate it, but I'm sure no one needs pictures of putting steak fat & trimmings on coals. If the rain holds off I might just get one or two anyway.Comment
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