Recipe by: Cooks Online
-- I saw some 2 inch thich rib-eye steaks put directly on the coals
in a show yesterday. Can anyone elaborate on this cooking method?
Michael, when I first heard about this method of cooking, it was
attributed to Eisenhower. It was said that he used the coal method
exclusively for grilling steaks.
I've tried it, and it's a great way to go.
I built a pretty good hardwood fire, and let it burn down to coals.
The coals are surprisingly clean actually, and hard. So the steak
just sits on top of them and splutters away. It really crusts the
outside, while leaving the inside rare to medium rare. I wouldn't
want to try to cook even to medium, myself. The outside would burn.
I have yet to try the method with hardwood chunk charcoal, but I will
soon now that you've reminded me of it. Try baking some spuds this
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