canyondiver Posted November 1, 2008 Report Share Posted November 1, 2008 A quick lunch of charred flank steak and fresh sungold cherry tomato salsa. The steak was marinated in garlic (Steve), Sambal, catsup, ground coffee, cilantro, pepper, olive oil and a pinch of brown sugar. The salsa was made with Sungold cherry tomatoes, cilantro, lime juice, S&P, garlic, onion and a chocolate habanero. After getting the coals orange hot, I knocked off the ashes, and threw the steak right on the coals. The embers do not stick to the product, and having the meat right on the coals smothers out any flare-ups. This is a great way to get a nice crusty bark. Proud to be a NERB and I have the shirts to prove it!! Link to comment Share on other sites More sharing options...
Little Posted November 1, 2008 Report Share Posted November 1, 2008 Red Meat Coma! “My happiness is not the means to any end. It is the end. It is its own goal. It is its own purpose.” Ayn Rand Link to comment Share on other sites More sharing options...
jimmy1956 Posted November 2, 2008 Report Share Posted November 2, 2008 Nice!! Link to comment Share on other sites More sharing options...
TLDig Posted November 2, 2008 Report Share Posted November 2, 2008 please come cook for me. Ack. Foo. I want to die from a good old fashioned case of living. Link to comment Share on other sites More sharing options...
Mike Posted November 2, 2008 Report Share Posted November 2, 2008 Glad to see you're feeling better Is that cheese or jicima or what?? "Depend not on fortune, but on conduct." Link to comment Share on other sites More sharing options...
Stuu Posted November 2, 2008 Report Share Posted November 2, 2008 How much effort did you put into "cleaning up" those coals ? What brand of lump is that ? I've noticed the Royal Oak I've been using is a little "dusty" (ashy). Looks delish !! You put a pig on a spit, and you can guarantee my attendance. Link to comment Share on other sites More sharing options...
canyondiver Posted November 3, 2008 Author Report Share Posted November 3, 2008 please come cook for me. Any time my dear! Glad to see you're feeling better Just because I can't walk or lift things very well, doesn't mean I have to starve Is that cheese or jicima or what?? Cheese baby, cheese! How much effort did you put into "cleaning up" those coals ? What brand of lump is that ? I've noticed the Royal Oak I've been using is a little "dusty" (ashy). Looks delish !! It is Royal Oak, and all I had to do was shake the rack and then give em a little stir with a stick. I think it was Alton Brown I git the idea from, and it is pretty neat. Proud to be a NERB and I have the shirts to prove it!! Link to comment Share on other sites More sharing options...
jerseyhunter Posted November 3, 2008 Report Share Posted November 3, 2008 Looks great, and yes it was Alton Brown. Link to comment Share on other sites More sharing options...
Highlander1 Posted November 3, 2008 Report Share Posted November 3, 2008 Too rare for me, I like it pink but thats still bloody, otherwise looks delicious. Never tried directly on the coals, my luck I'd be eating ash getting dirty looks form the missus for another great idea "Thats as big as a fish that size gets" - Russ WilsonRIP JM Link to comment Share on other sites More sharing options...
Stuu Posted November 3, 2008 Report Share Posted November 3, 2008 I saw Alton Brown do it, he used an electric hair dryer to blow off the ash. You put a pig on a spit, and you can guarantee my attendance. Link to comment Share on other sites More sharing options...
JimW Posted November 3, 2008 Report Share Posted November 3, 2008 Funny, made a Mexican dish yesterday also from flank steak but from there went totally different. Bistec rancheros- thin sliced steak, browned, into a shallow baking pan, cover with sliced potatoes, then sauteed onions, garlic, cumin coriander, crushed tomato and a little vinegar over. Top the whole mess with a few roasted and peeled poblanos, braise an hour covered and another uncovered. "I have ... put a lump of ice into an equal quantity of water ... if a little sea salt be added to the water we shall produce a fluid sensibly colder than the ice was in the beginning, which has appeared a curious and puzzling thing to those unacquainted with the general fact."- Joseph Black Link to comment Share on other sites More sharing options...
canyondiver Posted November 3, 2008 Author Report Share Posted November 3, 2008 Funny, made a Mexican dish yesterday also from flank steak but from there went totally different. Bistec rancheros- thin sliced steak, browned, into a shallow baking pan, cover with sliced potatoes, then sauteed onions, garlic, cumin coriander, crushed tomato and a little vinegar over. Top the whole mess with a few roasted and peeled poblanos, braise an hour covered and another uncovered. I take it the flank steak gets melty tender this way? Proud to be a NERB and I have the shirts to prove it!! Link to comment Share on other sites More sharing options...
JimW Posted November 3, 2008 Report Share Posted November 3, 2008 Yep, pull apart tender with a little brown and crispy around the edges. I thought it was going to be a great waste of a flank steak but this was pretty good. That look terrific, btw. I had an uncle who cooked roasts directly on coals like that, just turn and cook on 3 or 4 sides instead of 2 and give it a rest. "I have ... put a lump of ice into an equal quantity of water ... if a little sea salt be added to the water we shall produce a fluid sensibly colder than the ice was in the beginning, which has appeared a curious and puzzling thing to those unacquainted with the general fact."- Joseph Black Link to comment Share on other sites More sharing options...
Inclinejj Posted November 9, 2008 Report Share Posted November 9, 2008 wow I never saw anyone cook directly on the coals like that. That looks good (*member formerly known as 'fishinraiders') Link to comment Share on other sites More sharing options...
canyondiver Posted November 9, 2008 Author Report Share Posted November 9, 2008 wow I never saw anyone cook directly on the coals like that. That looks good I urge you to try it! I think I might steer away from briquettes though and stick with natural lump coals. Proud to be a NERB and I have the shirts to prove it!! Link to comment Share on other sites More sharing options...
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