| Video Tools | |
 Email |
 Comments (3) |
 RSS |
 |
How to Grill Caveman T-bone Steaks
In a clip from his PBS show “Primal Grill,” Steve Raichlen cooks T-bone steaks by placing them directly on the charcoal to delicious effect. (5:02)
Courtesy of: Primal Grill with Steven Raichlen / Maryland Public Television
Related:
A Worldwide Quest for Barbecue
Steven Raichlen made a career teaching Americans all about barbecue, then an international tour taught him new ways to grill
May 17, 2010 |
By Jim Morrison
| Tweet |  |
Comments (3)
I use a similar technique for Tri tip only not on the coals. Same salt and same pepper, with dry herbs. I use a full chimney of charcoal when I light it and use offset heat on both sides. The tritip cooks for about 40 minutes and the heat is so high that it produces an almost burned crust on the outside with a juicy, med rare inside. The burned thin layer of fat on top, with the blackened spices is an unbelivable tasting ribbon around the meat. The first time I tried this method, my family loved it so much that they ate half the roast before I even got it off of the platter to serve it. I look forward to try this with the caveman method.
Posted by Brian Voigt on June 3,2010 | 07:10 PM
I just saw the same technique on a food network show and after watching this video, I definitely want to try. Will let you know the results.
Posted by L R Crump on May 27,2010 | 09:28 PM
One word: Carcinogenic.
Posted by Jeremyah on May 18,2010 | 01:10 PM