BearDown89 wrote:Nice. You did the meat directly on the coals like Alton did? Lump charcoal like he used or Kingsford type briquets? I've never done that before directly on the coals. I'd think you'd want to use the lump type.
Yep, the meat went down directly onto the coals. I used 100% natural mesquite lump charcoal (40 lbs. for $12.49, thanks Food City!) and cooked each side for about 35-40 seconds. Can't imagine using briquets with all of the fillers and binders in them, and even worse the lighter fluid!
Gato Salvaje wrote:I had all the ingredients to make the Alton Brown Skirt steaks on lump charcoal last night. I just couldn't bring myself to put the meat on the ashy dirty coals, so I just cooked the steak the old fashioned way.
Merkin wrote:Same here, esp. the price of those cuts.
It seems weird, I know, but you should give it a go. In an old episode of Good Eats when Alton Brown uses the same grilling technique, he does mention that you could use a hair dryer to blow off any excess ash before you start cooking. Honestly, the juices and fat coming from the meat during cooking wash off almost all the stuck-on ash. Neither the gf or I noticed any weird flavors. Just had the leftovers for breakfast with some home fries and over-easy eggs. Still amazing.