Caveman Steaks and Country Blues (Louis Collins)

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Interesting cook. Looks like nice steaks.I've not tried Lump or cooking on it. Ill have to look into it...JJ
 
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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
 
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.
 
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.
 
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