I'm currently in the middle of Sweden, in the woods, and there was a small
Weber kettle (47 cm, or 18.5 in) available. I only had 8 briquettes, but plenty of fire wood, so it was time for some stick burning!
To create a direct and an indirect zone I used a large rock to act as a divider. Not exactly high-tech, but it worked very well.
I lit the briquettes up, and when they were fully ashed over I added the birch wood, 3-4 to begin with, then more. I adjusted temp with the lid, and placed the flat iron steaks on the indirect side.
It was fun regulating temp with wood only, and the flavor was good. Once they hit 115° F I removed the lid and stoked the fire.
Once it was hot I seared them properly, then let them rest for 10 minutes.
After that I sliced and served them. The result was really good, both due to the stick burning, as well as the quality of the meat. Flat iron steak is kind of like flank steak, but it has better marbling and the muscle fibers are much finer. I can highly recommend it.
Getting the fire started, waiting for the wood to char:
Putting the flat iron steaks (far left) and sirloin steaks on the grate
And here's the final product, pretty darn good
Very succulent and tasty meat, and I will continue my stick burning experiments :-)
Weber kettle (47 cm, or 18.5 in) available. I only had 8 briquettes, but plenty of fire wood, so it was time for some stick burning!
To create a direct and an indirect zone I used a large rock to act as a divider. Not exactly high-tech, but it worked very well.
I lit the briquettes up, and when they were fully ashed over I added the birch wood, 3-4 to begin with, then more. I adjusted temp with the lid, and placed the flat iron steaks on the indirect side.
It was fun regulating temp with wood only, and the flavor was good. Once they hit 115° F I removed the lid and stoked the fire.
Once it was hot I seared them properly, then let them rest for 10 minutes.
After that I sliced and served them. The result was really good, both due to the stick burning, as well as the quality of the meat. Flat iron steak is kind of like flank steak, but it has better marbling and the muscle fibers are much finer. I can highly recommend it.
Getting the fire started, waiting for the wood to char:
Putting the flat iron steaks (far left) and sirloin steaks on the grate
And here's the final product, pretty darn good
Very succulent and tasty meat, and I will continue my stick burning experiments :-)
Comment