I altered my chimney, I took a #10 can, used the juice can opener around the bottom and top edges, removed the flat lids. Then put the charcoal in and lit it, I found a used “oven” rack (the kind you cool cookies on) and viola.
It worked perfectly and is the perfect sized for a nice rib eye tbone or porterhouse
I put foil on the ground then the can, put the briquets in the can, light them put the oven rack on top of the can and cook. The can replaces the starter chimney.
We used to use #10 cans for all sorts of cooking in boy scouts, and growing up mom could barely afford a cheap grill each year so we used the can idea for our starter chimney.
This one is similar to what I did
Did you place the #10 can inside the chimney? If not where? I’ve got plenty of those cans and wouldn’t mind trying a new technique.
Damn.easy and delicious!…Nice job
Saw this on an Alton Brown show..works like a champ and makes a FINE steak.
ScreamingChicken: … I put some kosher salt and freshly ground black pepper on it just a couple minutes before I put it over the fire.
That is a really nice looking steak! [:D]
Amazing looking, great job!
Great-looking steak, Maestro! Did you season it beforehand?
I think Jim has the right idea. I’m also cooking for one until tomorrow night and while I’m familiar with this method I’ve never tried it, so what’s that old saying about “no time like the present”?
Good luck, Jim. And thanks for all the comments, everyone.
I filled the chimney about half-way with charcoal, but it settled down closer to the bottom once the coals were all well lit. But as you can see, there was more than enough heat to get the job done.
My wife isn’t much of a steak-eater, and I wanted to be able to cook them outside because the entire house smells like steak for hours when I cook one in my cast-iron pan. I didn’t like the results when I tried to cook one on my charcoal grill, but then I saw this article I mentioned above.
Certainly less mess if you’re only cooking for one.
With the Princess still in Paris I might try that myself this evening.
Great idea. Now, have you ever cooked one right on the coals?
Very clever, indeed. With obvious great results.
I caught a piece on KY’s Ed TV tonight dealing with Grilling/ Smoking a Whole Prime Rib Roast.
They used a Santa Maria-style grill/firepit, The one with the raiseable grill-shelf and spit.
Keeping the fatty cap on the Roast with minimum seasoning They put it on the spit, pulled the wood embers and coals to the sides and ends of the Pit to minimize flare-ups… and roasted that large Roast to just 110 degrees (about an hour and a half !) internal temp. This was VERY RARE. THEN they removed it from the Spit, cut it into 7 Massive Steaks ( one full Rib in each cut), and grilled the steaks to the appropriate “Doneness”.
My bet is that the Costco Price for that Roast was well over $150.
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