Cowboy steak - just for me

[Henrik]

That depends completely. A few select farms in Poland have excellent beef, but not all. Some farms in Sweden - same. I’m just wary of finding beef with little or no antibiotics and farms that treat their animals well.

[Henrik]

Lol!

[MBMorgan]

Selvfølgelig!!! I mean ... right???

[Elton's BBQ]

Haha

[MBMorgan]

In your experience, where is the best beef in Europe?

In Henrik’s smoker, of course!!! 😎

[Bumby]

Nice! I see that you called out that cow as being Polish. In your experience, where is the best beef in Europe?

[Spinaker]

I was thinking about blowing them off before adding the steak. I might have found my Wednesday cook.

[Henrik]

Thanks!

[Henrik]

The trick is to have HOT glowing embers. I didn't have to brush off anything. Also, avoid briquettes when doing this. Charcoal is the way to go.

[Henrik]

The only 'side' was a glass of red wine (or two). You read my mind :-)

[Dr ROK]

Alton Brown also recommends using a blow dryer to blow the ash off just prior to adding the steak directly to the coals.

[Spinaker]

Cool, I look forward to the video. Henrik

[SMO]

Awesome cook Henrik Thanks for the pictures, they are great!

[Lost in China]

How did it sit directly on the coals without getting ash and soot all over it?

[fzxdoc]

Wowzaaa. Nice looking steak. Did you even attempt sides? I wouldn't. It would be an All Beef All the Time type of meal, especially for one. Makes my mouth water just looking at it.

Kathryn