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Post by Deleted on Jun 28, 2014 15:10:51 GMT 10
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Post by smokey on Jun 28, 2014 15:55:06 GMT 10
I don't know why I dont do this more often but it's a great way to wow people and the taste is about as good as it gets.
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Post by chrisg on Jun 28, 2014 16:22:01 GMT 10
 Used to go camping up in the Flinders Ranges years back, if you can call sleeping under the stars camping. We had a favoured overnight spot in a worked out quarry where it was not only safe to have a decent fire but also pretty much bug-free. That was the way we most always cooked the steaks we packed in, not with a cast iron pan along though, just wrapped spuds in foil and tossed them in the embers Dead right about the taste, aided and abetted by fresh air Cheers |
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Post by shayneh2006 on Jun 28, 2014 16:29:19 GMT 10
Thanks for sharing this CS.
Ive known about the method, but have never tried it... then forgot about it,, until someone like your self sparks the memory.
I will have to try this soon.
Just watched his video, and I am thinking his steaks were too charred for my liking.
He probably could have reduced that, by using a thinner cut, and not 50mm, that way, they could have been pulled earlier.
I think too, thinking out aloud here by an expert, that's never done it  , but your selection of lump would need to be size graded, so you end up with a relatively level grilling bed for even charring.
That aside, I am thinking Rump........ soon.
Cheers CS
Shayne |
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Post by smokey on Jun 28, 2014 16:59:23 GMT 10
Something for the bottom of the bag Shayne  But your right, No good if your lump is house brick size. Ive only done it twice, One on medium size Gidgee and one on BBQ chef coconut turds. Tomahawks on the Gidgee and inch thick T bones on the coconut. Both came out chared as much as I'd like but rare on the inside. That crust, at least to me was what I thought was different about the process. But Like yourself, That was a while ago and I never really nailed down the whys and how's of it. Its cave man style so I suppose turn once and don't over burn it applies  |
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Post by chrisg on Jun 28, 2014 17:59:47 GMT 10
Deep, distant memories say pretty charred on the outside but deliciously rare on the inside. Back then you were pretty hard pressed to find steaks as thick as those in the video but one of our group was a kill-and-butcher his own cattle farmer who always provided the steaks. It was his property and part of the reason for the expeditions was to cull the truly scary feral cats that inhabited the Ranges and probably still do. He also kept sheep and those cats were perfectly capable of taking down lambs. There were also wild goats and very occasionally feral pigs. The group was a sub-set of the local pistol club, we also shot silhouette on the property. The steaks cut for the trips were always well hung, around an inch thick, magnificent It was a rare trip that did not bring back at least one goat and sometimes a kangaroo that went to be hung as well. Environmentalists might not approve but those cats were crazy, huge, driven mad by lack of taurine sending them blind and as likely to come snarling at you like mini lions as to run away. Pigs and goats were doing major damage to the local flora, the latter especially and the ranges abound with kangaroos. No harm done and potentially a lot of good. We didn't often eat wild pig, needed checking for parasites but on the rare occasions that we did it was superb pork. Much simpler times, and all of thirty years ago Cheers |
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Post by nath on Jul 1, 2014 16:46:29 GMT 10
I absolutely love this method. Couldn't stop doing it once I saw it! The taste is great! Be warned though it creates ALOT of smoke!
Nath
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Post by nath on Jul 1, 2014 16:48:53 GMT 10
You will be surprised at how the meat and juices quell the intensity of the heat in the charcoal. T-bone (porterhouse) is my favorite cut so I always use that.
Nath
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, but your selection of lump would need to be size graded, so you end up with a relatively level grilling bed for even charring.
