Ugg, Fire Good!

Doc_Eggerton

First time with caveman steaks.  Liked it a lot!  Daughter wanted a little more done, but I was happy with it.  Just a matter of experience.  I was very surprised how more flavorful the crust was. 

henapple

Straight on?

Doc_Eggerton

henapple said:

Straight on?

Right on the coals.

Tjcoley

Always do filet CI seared Caveman for ribeye or Baltimore Pit Beef. I have a couple Filets for tomorrow. CI seared or Caveman for tenderloin?

berndcrisp

NICE! ! I only eat beef about every other week and if it's a steak, caveman only! Oh what the gassers are missing.

jmarbs21

Looks great!

berndcrisp

TJ; Caveman tenderloin should work since you're just crusting the piece of beef or pork.

fljoemon

Does the ash stick to the steak? 

If it does and you rub it off, doesn't that rub off the seasoning too?

Just curious .. never done this :-)

Doc_Eggerton

fljoemon said:

Does the ash stick to the steak? 

If it does and you rub it off, doesn't that rub off the seasoning too?

Just curious .. never done this :-)

Some pieces stuck, but I just bushed them off.  I then foiled for a few minutes, and the ash became sauce.

hapster

@Doc_Eggerton‌
You absolutely killed it! Welcome to club!

@Tjcoley‌
Go caveman with the filets. Did one last night and the wife loved it. She's normally not a fan of red meat.

Tjcoley

Sounds like Caveman for the filets tomorrow. Will report back.

hapster

Tjcoley said:

Sounds like Caveman for the filets tomorrow. Will report back.

Can't wait to see how much you like it.... Sea salt, pepper, garlic salt and then 2-3 min per side and start checking with the Thermapen.

Tjcoley

That's how I do Rib Eye, so should be easy. Can't wait. It's making me hungry now. After a week at the beach and no Egg, ready to get back in the saddle.

BuckeyeBob

What's your temp when you put the meat on the coals?

Doc_Eggerton

BuckeyeBob said:

What's your temp when you put the meat on the coals?

Who knows?  I did the potatoes at 400 for a bit over an hour, had a good spread of coals, and threw the steaks on.  I would guess the temp for coals is the same no matter what (that burning lump with open 02 is constant), the trick was to have a big enough spread to fit the steaks.