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newbee caveman strip cook
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flyer_egger
Posts: 128
Long time lurker - first time post
I am completely sold on doing a good steak caveman style, after seeing many posts. The main benefit I see is the "grease fire smoke" goes around and above the meat. When completed, without the "grease fire smoke " the taste of the meat shines through. Here is a American Wagyu strip done "caveman" and some home grown tomatoes, brussel sprouts, and summer squash (DP shaken the tree).
Hope this post works......Flyer fan
NEPA, Med egg,
Comments
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Home run ! Welcome.
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That is one beautiful looking steak. Before, during and after pics are awesome! Enjoy and welcome to the forum.Chester, MD
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Welcome aboard and enjoy the journey. Most eggcellent cook right there. And just for old times sake-"Go Caps!"
>- Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Welcome
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Damn, post some more! That's supreme right there.
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Excellent. Keep the posts coming.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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That's a great looking steak. I like your grid setups too. I've been thinking about pulling the trigger on that setup for a while now.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
A thing of beauty right there...I just have to stop chickening out and go caveman. @Grillin_beers I have had my setup like that for well over a year and really like it FWIW.Houston, Texas
Large, MiniMax, and another Large. -
The steak and the veggies both look good. Great Job!
Louisville, GA - 2 Large BGE's -
Thanks for all the nice comments Grillin_beers pull the trigger you'll love the grid, I doNEPA, Med egg,
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Looks like a winner to me. Solid my friend =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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Great looking cook! I recognize the kind of table you're using in the first pic to support the steak, veggies and beverage. I've got one of those, too, and I use it in similar fashion. The interior is great for my platesetter and home-brewed raised grid when not in use . . .It's a 302 thing . . .
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Nice! Looking forward to the next post...Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
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Right out of the gate with a winner. Can't wait to see more.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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Winner winner steaks for dinner!!!!!LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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Really looks good.Let your lump get going a little more next time. Better if your steak is not laying on any lump that is still black and not roaring hot. Give it a good char in the coals. Finish your roast on your top spin rack if needed.That steak looked good enough to eat raw. lolVery nice...Thank you,DarianGalveston Texas
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Again thanks for all the great commentsHendersonTRKing: I use the treager for low and slows with large loads....butts, briskets and as a table top.Photo Egg: Good insight , the coals should have been hotter, it still worked, but it might have been better if hotter. The steak is 21 day dry aged, no steriods,no hormones, grain finished and localy grown. Good stuff. My next post will be some Berkshire pork from the same farm.NEPA, Med egg,
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Welcome! That's one good looking steak!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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