Hapster--Paging Hapster--Caveman Style Advice Needed.

erniemcclain · July 2014

Ok Hap, you seem to be the caveman steak guru. Is there anything different you do with your fire? I assume you get your dome to about 500? Stir the hot coals? Do you flip frequently? Not at all? I am fascinated by your cooks and pics. We will be having some guests Sunday evening and I have some very nice 1.5" thick prime rib eyes. Just over 1 pound each. Give me some advice my fellow Tigers fan. By the way, the Detroit Free Press over the past few weeks has been doing a online voting for who is your favorite Tiger of all time. They went way back to current players. Had 4 "regionals" and worked down to a championship between Miguel Cabrera and Al Kaline. Not even close. Kaline was almost 70% of the vote.

NPHuskerFL · July 2014

@hapster‌ thinking of doing my first caveman tomorrow. I'll be standing by for advice per OP. ;-)

bweekes · July 2014

Can't wait for this response either. Though I'm sure @hapster will omit one critical factor... that is, you need faith and some giant size balls to throw your prime rib eyes directly on the coals. I hope to get there soon though. LOL.

Eggcelsior · July 2014

He goes to 550 or so, stirring the coals every few minutes. Then he cooks each side 3 minutes each. He then checks temp and goes 1 minute per side until he hits final temp, checking every minute.

hapster · July 2014

At that thickness, I'd get my dome around 500° to 550° making sure to stir the lump around to give you the largest and level bed of red coals... Probably give yourself at least an hour or so.

Get the steaks on the counter inside and and season generously with sea salt, pepper, and garlic salt. Even before you light the egg.

Put them on the coals and do 3min a side. At that point. I usually start to check IT with the Thermapen while continuing to flip at 2min a side till you get to the temp you want. Remember, cooked on the coals they will likely rise during the rest a little more than you're used to. The last couple I've pulled at 125° IT and the let them rest for about 8min. As always, if in doubt, pull em... You can always put them back on if needed.

Enjoy!

SGH · July 2014

@hapster‌
Going to give it a shot Sunday myself per your directions.

hapster · July 2014

bweekes said:
Can't wait for this response either. Though I'm sure @hapster will omit one critical factor... that is, you need faith and some giant size balls to throw your prime rib eyes directly on the coals. I hope to get there soon though. LOL.

)

The better the grade of beef, the better the results from doing it this way. A cheaper cut will still be better this way, but a prime cut will just be so much better.

hapster · July 2014

SGH said:
@hapster‌
Going to give it a shot Sunday myself per your directions.

And I have no doubt you'll nail it

NPHuskerFL · July 2014

@hapster‌ see my Saturday thread. Gonna do this 4sho!

hapster · July 2014

NPHuskerFL said:
@hapster‌ see my Saturday thread. Gonna do this 4sho!

Okay. Haven't found the thread. I'm sure you will love it

CANMAN1976 · July 2014

Hap knows caveman from what i've seen and I really wanted to do my four wagyus steaks that method tonight but was afraid. of ruining em...the steaks were delightful all the same but who knows how much better they coulda been????

hapster · July 2014

CANMAN1976 said:
Hap knows caveman from what i've seen and I really wanted to do my four wagyus steaks that method tonight but was afraid. of ruining em...the steaks were delightful all the same but who knows how much better they coulda been????

Sissy...

hapster · July 2014

Seriously... No matter your method, it's tough to ruin even a Wagyu steak if you are cooking to temp. This is where the Thermapen shines and justifies it's cost. Cooking a bunch of $30+ steaks, especially for guests makes the $90 investment for a Thermapen all worth it.

CANMAN1976 · July 2014

hapster said:
Seriously... No matter your method, it's tough to ruin even a Wagyu steak if you are cooking to temp. This is where the Thermapen shines and justifies it's cost. Cooking a bunch of $30+ steaks, especially for guests makes the $90 investment for a Thermapen all worth it.

Had a thermapen for over a year now Hap it's just High heat and flames and booze make searing meat a real chore!!! I did sear @ 500 for a few min a they were awesome!!!

hapster · July 2014

CANMAN1976 said:

hapster said:
Seriously... No matter your method, it's tough to ruin even a Wagyu steak if you are cooking to temp. This is where the Thermapen shines and justifies it's cost. Cooking a bunch of $30+ steaks, especially for guests makes the $90 investment for a Thermapen all worth it.
Had a thermapen for over a year now Hap it's just High heat and flames and booze make searing meat a real chore!!! I did sear @ 500 for a few min a they were awesome!!!

)
Booze complicates most things

CANMAN1976 · July 2014

Makes what I thought were steaks pretty desperate...lol!!!

Love Wagyu!!!

stemc33 · July 2014

Your a trend setter @hapster‌ :-bd can't wait to see everyone's pics. I too will try this caveman cooking someday.

NPHuskerFL · July 2014

hapster said:

NPHuskerFL said:
@hapster‌ see my Saturday thread. Gonna do this 4sho!
Okay. Haven't found the thread. I'm sure you will love it

When I say Saturday. I meant this Saturday tomorrow. Oops today. ;-). Which has yet to be posted. Lol

jhl192 · July 2014

@hapster left out his most critical factor for success. Bourbon and a fine cigar!

JRWhitee · July 2014

I showed the wife this thread and your pics on FB, she is a Pittsburgh style fan. We doing this Sunday night.

xiphoid007 · July 2014

Did someone mention Pittsburgh rare?!?

Caveman is great, but I have to say I'm a bigger fan of reverse sear. More of that perfect ct medium rare beef with just a ring of sear.

Foghorn · July 2014

Hapster is steering you guys in the right direction - as he always does. I've done a fair amount of caveman experimentation (caveman chicken wings and ribs (cooked individually) are edible - caveman sausages and bone-in chicken breasts not so much) and drunken caveman cooking with some buddies... So let me add a potential pitfall in an effort to help you hopefully avoid some non-ideal results like I have had in the past.

You want the fire/coals to be bright orange. If you wait too long the coals will turn to ash and the ash can come off on the meat. This can be remedied before you put the meat on by stirring the coals if you overshoot. Once the ash is on the meat, it is hard to get off. It doesn't ruin it, but it definitely detracts from the taste.

The point is that once you get the proper fire you should throw the steaks on pretty quickly.

hapster · July 2014

Thanks @Foghorn‌

Foghorn · July 2014

Any time. I love caveman steaks, especially with unsuspecting guests.

hapster · July 2014

Foghorn said:
Any time. I love caveman steaks, especially with unsuspecting guests.

Now that I know how good they are, I can see my entertainment budget going up

)

Hapster--Paging Hapster--Caveman Style Advice Needed.

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