One night at the local bar a guy cooked a steak in the wood stove. He seasoned it, moved the wood off to the side, blew the ash of the coals and trew the steak right on the coals. It actually turned out pretty good. I didn’t taste any ash on it but we had been there for awhile.
Ping!
Can we add this thread to the FReeper Weekly Recipe Thread?
5.56mm
A “fifth-generation” steak expert who needs to use a ruler and thermometer? LOL.
I’m no expert, but I don’t use those things, and my NY strips are consistently *perfect*. On second thought, maybe I am an expert....
I never urinate the meat. I use charcoal in a PK grill and have a smoke box where I put a half and half mix of Jack Daniels chips and any hickory wood chips. Makes all meat taste great.
Marked for later reading
http://www.raisedright.ca/
The truth of the matter is all the spices and marinades in the world will not make lousy beef taste good. Good beef only requires a little salt pepper and steak spice a hot grill ..5-6 mi each side for med.rare. The video at the above link is most interesting..the rancher quite rightly states ..it is not the quality of the cattle, it is the quality of the grass and water they feed on...The foothills of Alberta have the right combination and produce some of the best beef in the world.