I finally did it!!!

Smokey

After hearing about the technique for a while, I finally did it ... steak directly on the coals. I followed a simple recipe of Food Network's web site (by Alton Brown). The results were great. [p]My wife said if I had told her (before we ate), that I was cooking the meat directly on the coals, she would not have eaten it. But also said she would have it again and trusts me to cook good food!![p]Smokey

Pakak

I finally saw a repeat of this technique a few nights ago. I was really turned off myself when I first heard it described on this board. I dunno, I am warming up to the idea and might have to try it some time.

Smokey

Pakak,[p]I was very skepical and it took over a year for me to actually try it. Some egg people demonstrated it at the Texasfest. Everyone said it was very good. I tried skirt steak because it was reletively inexpensive and on sale.[p]I may have become a convert, but not for all steaks![p]Smokey

The Naked Whiz

Smokey,
I did it with some good NY Strips. Works fine![p]TNW

Smokey

The Naked Whiz,[p]So now I will have to add NY Strips to my next 'direct-on-the-coals" cook!!

GrillMeister

Smokey,[p]Congratulations! Did ya get any lump between your teeth? We tried that last year at the Texas Eggfest. Haywyre melted my little fan doing it.

Smokey

GrillMeister,[p]No! I was surprised, but happy. No bits of charcole, no bad taste.[p]The recipe I used is:[p]1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces
Special equipment: blow dryer[p]Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes. [p]Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired. [p]

GrillMeister

Sounds like good Fajitas. Haywyre did a T-bone like that in Temple last year. Here's the pics. Molly Shark is holding the remnants of my little fan after haywyre tried to use it to blow of the ash. 3 seconds of heat and Whoops![p][p]