Caveman Style

MJLivingston

I would first like to thank everyone that contributes to this forum. I have been leaning so much since joining I do not post a lot myself because all though I have been grilling for several years I am only six months in to my egging career and still very much a newb in the company of this fine community. @hapster thank you for the inspiration on this particular cook.

Seasoned with Raising the Steaks then directly on the coals 3 minutes a side then wrapped in foil then thrown back on till 130 then let rest for a few minutes. Next time will skip the foil at the end I was worried about too much crust and ended up with not enough for me. Pineapple was fresh sliced then seasoned with pineapple head man that stuff packs a flavor punch I was not expecting, delicious.

Eggbertsdad

That's legit!

The wife will be out of town on Sunday and I may just try this. I've been dying to. 

Question. How did you flip it? Oven mitt? I've got a BGE mitt, is that enough with tongs?

MJLivingston

I used a welding glove and a pair of tongs probably overkill dome temp was only at 450.

Eggbertsdad

What size egg? It looks pretty hot.

MJLivingston

Large the lump had been going for a while I just stirred it so all of it on top was glowing red hot. I tried to follow hapster s directions as close as possible. I really thought there would be a little ash taste but there was none.

Eggbertsdad

I'm so in!

Don't tell my wife. She would "worry"! Pssshhht!!!!

Nanook

Looks great! On my list to try...

NPHuskerFL

That looks delicious!

hapster

Looks great! My wife and daughter loved their filets done like this

NPHuskerFL

I haven't went full on caveman. CI pan direct on lump yes. Meat on lump no. But, the more I see this the more I salivate. Thinking I've gotta give it shot. Question? Do you get better seasoning prior to cooking or after such as a Adam Perry style board sauce?

hapster

NPHuskerFL said:

I haven't went full on caveman. CI pan direct on lump yes. Meat on lump no. But, the more I see this the more I salivate. Thinking I've gotta give it shot. Question? Do you get better seasoning prior to cooking or after such as a Adam Perry style board sauce?

Never did board sauce... I season about 30 min before throwing them on

Cookinbob

Alton Brown does this with skirt steak on YouTube. Looks awesome, is on my list. Brown recommends a little salt, more pepper, meat at room temp. 45 sec a side, then 15 minutes in foil if my memory is intact after 3 IPA's

Edit - here's the link, posted earlier this month  https://www.youtube.com/watch?v=Q5y2voEWJ6U

The Naked Whiz

Cookinbob said:

Alton Brown does this with skirt steak on YouTube. Looks awesome, is on my list. Brown recommends a little salt, more pepper, meat at room temp. 45 sec a side, then 15 minutes in foil if my memory is intact after 3 IPA's

Edit - here's the link, posted earlier this month  https://www.youtube.com/watch?v=Q5y2voEWJ6U

He put it in a marinade first, IIRC.  Soy sauce , oil, brown sugar, cumin, green onion, crushed garlic and lime juice.

Eggcelsior

Whiz,

 Nope, Just salt.

Best meat gif ever:

Cookinbob

@Eggcelsior, you do have a way with graphics!

The Naked Whiz

Eggcelsior said:

Whiz,

 Nope, Just salt.

Maybe the youtube video is different than when he did it in the Good Eats episode "Raisin' the Steaks." 

Yep, that's different than what he did all those years ago.  Here's the link: Raising The Steaks Flank Steak

nolaegghead

Caveman works well with marinated meat because the extra hot coals evaporate all the marinade liquid and let it spend more time in the fire before you start burning the meat.  But I would avoid sugar in the marinade because overly burnt sugar can be yucky.

It's like soaking your wood chips - delays the smoke.

The Naked Whiz

nolaegghead said:

Caveman works well with marinated meat because the extra hot coals evaporate all the marinade liquid and let it spend more time in the fire before you start burning the meat.  But I would avoid sugar in the marinade because overly burnt sugar can be yucky.

It's like soaking your wood chips - delays the smoke.

No problem with the sugar.  I use this marinade all the time on beef, caveman or not.

HogHeaven

You can do that on a charcoal burner too...