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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-17-2013, 07:52 PM   #16
buccaneer
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Quote:
Originally Posted by SoCalWJS View Post
Yeah, I'm starting to overthink it.....

Decided to cook it on a smallish Weber....

Can't decide on whether or not to coat it with EVO or not......

Ah well, meat is out coming up to room temp, and I'll flip a coin on the EVO.
Dear Lord no EVOO!!!
It will scorch and turn bitter, AND set flames onto the meat.
Just do as the boys have described, wood/charcoal and hot as buggery, salt the steak and lay it on.
Nothing else. No oil of any kind, no marinade.
No thin grate, just lay it on the coals, turn in a minute and a bit.
Pepper it afterward.
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Unread 07-17-2013, 07:52 PM   #17
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, and I'll flip a coin on the EVO.
I've done with and without EVO. The EVO really adds to the WOW factor and lot's of fire. IMHO it does not really affect the end product................

For the Virgin cook...........no EVOO. Go KISS
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Unread 07-17-2013, 08:04 PM   #18
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OK

I'll KISS it this time. Kosher salt only, pepper after.... fingers crossed.
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Unread 07-17-2013, 08:11 PM   #19
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I've done with and without EVO. The EVO really adds to the WOW factor and lot's of fire. IMHO it does not really affect the end product................

For the Virgin cook...........no EVOO. Go KISS
There is a fundamental health risk using oil.
You do not want oils burning and spitting the newly created compounds on your meat.
That alone is a good reason not to, in my book.
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Unread 07-17-2013, 08:32 PM   #20
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Originally Posted by buccaneer View Post
There is a fundamental health risk using oil.
You do not want oils burning and spitting the newly created compounds on your meat.
That alone is a good reason not to, in my book.
I don't agree with that...........what is the science behind that Buccs
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Unread 07-17-2013, 08:55 PM   #21
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I don't agree with that...........what is the science behind that Buccs
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.
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Unread 07-17-2013, 08:55 PM   #22
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Holy crap this scares me ..... when i was a kid i was roasting marshmallows while camping during the early morning from the remaining coals still hot from the night before and took a bite and burnt my tongue from a hot coal i didnt see on it
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Unread 07-17-2013, 09:01 PM   #23
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Quote:
Originally Posted by SoCalWJS View Post
Yeah, I'm starting to overthink it.....

Decided to cook it on a smallish Weber....

Can't decide on whether or not to coat it with EVO or not......

Ah well, meat is out coming up to room temp, and I'll flip a coin on the EVO.
You are probably done cooking by now, but no oil needed. Salt as early as possible, wile the steak is warming to room temp. Pepper is fine too, or add it later -- not much difference in taste, either way.

CD
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Unread 07-17-2013, 09:02 PM   #24
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Quote:
Originally Posted by buccaneer View Post
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.
Great info thanks. So you don't use EVOO in any of your grilled foods?
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Unread 07-17-2013, 09:23 PM   #25
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Quote:
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Great info thanks. So you don't use EVOO in any of your grilled foods?
EVOO isn't the danger, any fat(oil) burnt with flareback will present the same risks when interacting with flame and meat.
I love EVOO and OO, but I don't use any oils doing caveman technique.
I use them grilling away from the flame, no worries.
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Unread 07-17-2013, 09:31 PM   #26
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Quote:
Originally Posted by caseydog View Post
You are probably done cooking by now, but no oil needed. Salt as early as possible, wile the steak is warming to room temp. Pepper is fine too, or add it later -- not much difference in taste, either way.

CD
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?.......
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Unread 07-17-2013, 10:00 PM   #27
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Good job. Now do it again. Sounds like your fire may have not been even, with the variation in doneness. Next time will be better.
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Unread 07-17-2013, 10:01 PM   #28
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I have done it twice...the first time scared s-less...a 20 dollar piece of meat( me only wife was out of town) rib eye...right on lump burning hot...bam!! awesome!..just shook steakl a little to remove any ash...actually very little.

You will be surprised how easy and how good...especially if you like med rare with a nice crust.
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Unread 07-17-2013, 10:39 PM   #29
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Can I get some time hints. 1.25 min......flip.....1.25 min.....remove.....rest......eat
Is that it? Medium rare with a nice cust?

Looks great.......will try
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Unread 07-17-2013, 10:58 PM   #30
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Quote:
Originally Posted by Bluesman View Post
Good job. Now do it again. Sounds like your fire may have not been even, with the variation in doneness. Next time will be better.
I'll definitely try again - may do it it on 2 grills next time - get the crust on the coals, them switch to a BGE oven till done
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