Caveman technique - a couple of questions

W00dButcher · Jul 21, 2013

buccaneer said:
Google polycyclic aromatic hydrocarbons (PAHs)
When when the fat drips onto the coals and there is a flare, polycyclic aromatic hydrocarbons (PAHs) are formed.
The smoke carries these hydrocarbons and coat the food we eat.There is a proven correlation between PAH's and digestive tract cancers.

heterocyclic amines (HCA) are formed from charring, and the oil (fats) increase the level of charring during contact with the intense heat, so a secondary danger there.

I'm not preaching, life is fraught with risk and I respect you to assess for yourself but am only presenting what makes sense to me.
Better to be informed though, sure helps with the choices.
:yo:

So this would include grilling altogether ...
Anything worth cooking has fat in it. When it's put to the fire a flare up is inevitable. Not really sure what you are saying. The whole point of grilling something is to create char and the caveman style would be the greatest of them all. Looks like it's back to the kitchen and my fry pans ...

W00dButcher · Jul 21, 2013

SoCalWJS said:
Yeah, done.

Good flavor, all over the place on doneness. Some was close to perfect, some RARE, some close to well. Wifey likes the crust. Took a bunch of pics, something must have turned out OK - wish it was simple to post here......

Maybe transfer it from the coals to a BGE @ 350 after a few minutes?.......

Bluesman is right. I suspect the bed of coals were uneven. Also, if you are flipping the steak every 1:30 that's too much. You only need to flip them once. and the more you flip the more you disturb that bed of coals. KISS. Remember, the thicker the steak the longer it needs to cook, Cave man style is not for the med- well crowd. I think you said yours was 2" ? That's pretty thick for right-on-the-coals. You may want to par cook them a little, like to 100F and then sear them on the coals.

Caveman technique - a couple of questions

W00dButcher

Got Wood.

W00dButcher

Got Wood.

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