Great Steak on Coals: Grilling in Excess of 1000 Degrees

Steak done on a Weber Kettle is better and does not risk covering all your guests with charcoal dust.

Posted by Fat Man at June 4, 2014 3:31 PM

If it ever stopped raining here I'd be tempted to try this.

Posted by Thud at June 4, 2014 3:32 PM

Hey thanks, I'll try this, Anything Alton always works. Dittos

Posted by virgil at June 4, 2014 4:41 PM

Weight Watchers also endorses "caveman grilling:"

Posted by Donald Sensing at June 4, 2014 5:20 PM

Throw flaming torch into living room. After house is reduced to coals use a leaf blower to blow off the ash and use a crane to lay four sides of beef, liberally seasoned with kosher salt, directly on the coals. Let cook for 45-60 seconds on each side. Serve to the firemen and neighbors along with potato salad and beer. If they don't like raw beef, screw 'em. Feed the scraps to the dogs and burn the bones wrapped in fat as an offering.

PS, if you don't have kosher salt on hand, forget it.

Posted by chuck at June 4, 2014 5:50 PM

Still have never thought "thank you" when I see "you're welcome" on a internet post.

Posted by Mean Joe at June 4, 2014 7:21 PM

I just cook my steaks in a kiln.

Posted by Mumblix Grumph at June 4, 2014 10:00 PM

Chimney charcoal starter? I use a heat gun from Home Depot. Starts a pile of charcoal faster and leaves no paper ashes. Pure heat. In a pinch, It can be used to torch the steak, skipping the charcoal.

Posted by twolaneflash at June 5, 2014 7:46 AM

meat and fire, what else do you need?

Posted by ghostsniper at June 5, 2014 7:57 AM

Make sure you use only wood charcoal. Regular shit is chock full of heavy metals. It's made using petri-coke which is about as awful a material u can find. Then we typically soak it in more petri before setting it on fire under our food. Look up petroleum coke MSDS sheet and you'll understand. The largest charcoal companies by metric tones of this shit.

Posted by Tom at June 5, 2014 10:29 AM