Father's day dinner

[darin]

Thanks to FoodTV and Alton Brown for the technique!

My Father's day dinner...

T-bone cooked under chimney starter, wasabi mashed taters, grilled zucchini, and red blend wine.

Light newspaper coated in Veg. oil



Chunk charcoal



15 minutes later, place the steak directly under - 90 seconds later, it's time to flip



After 90 seconds on each side, place entire rack on top of chimney for 1 minute per side



Finished!

[actsnoblemartin]

im jealous



happy fathers day

[HogTrash]

My Father's day dinner...

I hate you

[darin]

That Chimney-starter broiler method works FANTASTIC; you should try it. $15 for the chimney @ Home Depot...few bux for the grate and coal.

[HogTrash]

Rare, medium rare or medium?

[fj1200]

T-bone cooked under chimney starter,

Love AB, haven't watched him in years. What's the benefit to cooking under the fire? No flareups?

[darin]

puts the meat closer to the fire - think 'broiler'

Rare, medium rare or medium?

Med Rare, of course.

[gabosaurus]

We went over today to have a cook out with my sister and brother in law at their house in East Los Angeles. He has a huge round broiler/cooker, but I don't know if it is like that or not. It does allow flame broiling over wood chips though.
Very interesting post though.

[Abbey Marie]

Do you recommeed this method for chicken? We don't do red meat.

[darin]

You'd have to adjust the cooking time, Abbey - but should work. Watch that it doesn't burn the chicken. Maybe I'll give it a shot and reply-back with details?

[Abbey Marie]

You'd have to adjust the cooking time, Abbey - but should work. Watch that it doesn't burn the chicken. Maybe I'll give it a shot and reply-back with details?

[logroller]

My only complaint with this method would be the limited amount of meat you can cook at one time. Cooks fast though, so I could manage. It certainly is an excellent way to conserve coals. Love that Alton Brown; I really appreciate knowing the science behind the art of cooking.

[darin]

My only complaint with this method would be the limited amount of meat you can cook at one time. Cooks fast though, so I could manage. It certainly is an excellent way to conserve coals. Love that Alton Brown; I really appreciate knowing the science behind the art of cooking.

Yup. I'd need two chimney starters. But - apart from a dedicated broiler, this method kicks butt.

[logroller]

Hey I just noticed that you use lump charcoal, and its worth mentioning to those who don't/haven't-- far superior flavor to briquettes.

Though, how do you keep the smaller bits from falling onto the meat? Or with such a short cook time, is it not an issue?

Here's a trick I picked up a few years ago: I use the side burner on my gas grill to start the chimney-- works amazingly well. No need for newspaper and far less smoke at start-up.

[darin]

Hey I just noticed that you use lump charcoal, and its worth mentioning to those who don't/haven't-- far superior flavor to briquettes.

Though, how do you keep the smaller bits from falling onto the meat? Or with such a short cook time, is it not an issue?

Here's a trick I picked up a few years ago: I use the side burner on my gas grill to start the chimney-- works amazingly well. No need for newspaper and far less smoke at start-up.

Well, thank Alton for the suggestion of lump. When bits fall onto the steak I scrape them off at each flip. That's about it. The bottom 1/3 of the bag gets very small and sometimes I get lots of fallers. I'm trying to figure out a nice grid/mesh I can put over the bottom of the starter to help keep them up where they belong.

Great idea on the burner!