• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Caveman Steaks and Country Blues (Louis Collins)

edmonds

Fire Starter
59
134
Joined Dec 6, 2020
This weekend I finished up the last of my Dexter steaks, cooked directly on hardwood coals. I enjoy cooking this way. And its mighty tasty too.
I'm getting more Dexter beef this week and first cook will be strip steaks on cast iron.
Video is from a previous cook. 2 min.

 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Group Lead
21,107
5,806
Joined May 12, 2011
Interesting cook. Looks like nice steaks.I've not tried Lump or cooking on it. Ill have to look into it...JJ
 

smokerjim

Smoking Guru
OTBS Member
SMF Premier Member
5,069
2,252
Joined Jan 14, 2014
Looks delicous, interesting way to cook them , nice scenery also
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
47,630
8,204
Joined Jun 22, 2009
Pretty cool, I have never cooked steaks directly on the coals, but yours sure looks like they turned out excellent. Another one for the ToDo book!
Al
 

edmonds

Fire Starter
59
134
Joined Dec 6, 2020
It's a fun cook. But it takes a little longer than usual because the meat partially smothers the coals. Also, don't use briquettes; use either lump charcoal or coals from a hardwood fire. I like to use sirloin steaks, loin tip, or strip steaks.

I first had this in southern Illinois, and they called it a Buffalo trow. It may have originated from native Americans who would ignite a buffalo chip and then throw the meat on top. But I'll stick with wood, thank you very much.
 

WeberBlackStoneYoder

Smoke Blower
121
58
Joined Nov 13, 2018
It's a fun cook. But it takes a little longer than usual because the meat partially smothers the coals. Also, don't use briquettes; use either lump charcoal or coals from a hardwood fire. I like to use sirloin steaks, loin tip, or strip steaks.

I first had this in southern Illinois, and they called it a Buffalo trow. It may have originated from native Americans who would ignite a buffalo chip and then throw the meat on top. But I'll stick with wood, thank you very much.
I have been wanting to try this for a couple of years now.
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.