Blast furnace T-bone

[AVB]

I was thinking about buying this Salamander when I had as idea. I have a Big Green Egg which has a bottom air intake. I figured if I loaded it up with about half a bag of charcoal I could then put my cast iron pan right on the coals, force feed it air with my leaf blower and really get the temp up. I wanted to get to at least 800 but I managed to hit 950 according to my $10 laser thermometer and probably could have gone higher.

My test meat was a 2lb T-bone that I rubbed with grape seed oil and salted 2 days earlier. You don't want to pepper it because pepper will burn at these temps., Once I hit 950 I laid the steak in the pan for 2:15 on each side.. You would not believe the crust, it actually crunched withe every bite, No doubt the best grilled steak I have ever made. Not sure if it is cost effective since it took 7lbs of charcoal that will mostly be burnt up. I could fit 3 one lb strip steaks if I had a couple over.

EDIT - You want to do this with the lid open otherwise you'll burn the seals out.

I'll be doing it again.

 

[CigarStone]

I was thinking about buying this Salamander when I had as idea. I have a Big Green Egg which has a bottom air intake. I figured if I loaded it up with about half a bag of charcoal I could then put my cast iron pan right on the coals, force feed it air with my leaf blower and really get the temp up. I wanted to get to at least 800 but I managed to hit 950 according to my $10 laser thermometer and probably could have gone higher.

My test meat was a 2lb T-bone that I rubbed with grape seed oil and salted 2 days earlier. You don't want to pepper it because pepper will burn at these temps., Once I hit 950 I laid the steak in the pan for 2:15 on each side.. You would not believe the crust, it actually crunched withe every bite, No doubt the best grilled steak I have ever made. Not sure if it is cost effective since it took 7lbs of charcoal that will mostly be burnt up. I could fit 3 one lb strip steaks if I had a couple over.
I'll be doing it again.

This makes me think about trying this. That sounds outstanding!

 

[CigarStone]

Ray, I am thinking about how to do this while camping. Won't have the green egg or blower but I'm guessing if I let the cast iron skillet sit on coals long enough, it will get up to temp?

 

[AVB]

Ray, I am thinking about how to do this while camping. Won't have the green egg or blower but I'm guessing if I let the cast iron skillet sit on coals long enough, it will get up to temp?

The best I could do just sitting on the coals was about 550. Now a campfire is likely to be bigger but probably not much hotter. That said I have done dozens of campfire steaks in pans, griddles, spits, a flat rock in the coals and more than a few in the old steel helmets Uncle used to give us. Get the temp and the timing right and they will be pretty good, Strip steaks work best in a pan, griddle or flat rock. Thin slices sirloin on a spit or in a helmet in my experience.

An alternative is heavy duty aluminum foil-= you can cook a dozen this way if your fire is big enough. .Season the steaks, wrap them up toss them on the coals, turnover once and take them out. The biggest problem is getting the foil off without burning your fingers.

Enjoy!

 

[behike]

I was thinking about buying this Salamander when I had as idea. I have a Big Green Egg which has a bottom air intake. I figured if I loaded it up with about half a bag of charcoal I could then put my cast iron pan right on the coals, force feed it air with my leaf blower and really get the temp up. I wanted to get to at least 800 but I managed to hit 950 according to my $10 laser thermometer and probably could have gone higher.

My test meat was a 2lb T-bone that I rubbed with grape seed oil and salted 2 days earlier. You don't want to pepper it because pepper will burn at these temps., Once I hit 950 I laid the steak in the pan for 2:15 on each side.. You would not believe the crust, it actually crunched withe every bite, No doubt the best grilled steak I have ever made. Not sure if it is cost effective since it took 7lbs of charcoal that will mostly be burnt up. I could fit 3 one lb strip steaks if I had a couple over.

EDIT - You want to do this with the lid open otherwise you'll burn the seals out.

I'll be doing it again.

I have hit almost 1100 on my BGE. Open the door all the way and take the cap off. Just need good airflow (I have replaced the bottom metal plate with more like a grill grate and I use a metal rod to create good air gaps all the way through the charcoal. Pizzas in 60 seconds.

 

[AVB]

I have hit almost 1100 on my BGE. Open the door all the way and take the cap off. Just need good airflow (I have replaced the bottom metal plate with more like a grill grate and I use a metal rod to create good air gaps all the way through the charcoal. Pizzas in 60 seconds.

I remember back when mine was new I could hit 800 but nothing close to 1100. I have a replacement bottom grate and a fuel basket but no metal rod. I'll have to look into that. Thanks.

 

[behike]

I have hit almost 1100 on my BGE. Open the door all the way and take the cap off. Just need good airflow (I have replaced the bottom metal plate with more like a grill grate and I use a metal rod to create good air gaps all the way through the charcoal. Pizzas in 60 seconds.

I get using the cast iron and putting it on the coals, but if I had to guess that held back the top level heat by restricting airflow depending on space on sides etc. but the airflow in the charcoal is important too. Still, you definitely had it plenty roaring for searing off a steak.

You may want to look into power draft systems. They have a small fan like one would use inside a desktop computer, and it provides plenty of airflow for very high temps. In my experience too much artificial airflow will blow small pieces and bits of charcoal on your food, possibly ash as well depending on the fire.

 

[CigarStone]

I wonder how this little bugger would do?

 

[behike]

Ray, I am thinking about how to do this while camping. Won't have the green egg or blower but I'm guessing if I let the cast iron skillet sit on coals long enough, it will get up to temp?

You can start a campfire and cook on a grid above it. If you want to really get it seared, once the fire has been going a while and is plenty hot, you can just lay the steak on the coals. It sears like crazy and imparts no off-putting flavor. It's referred to as caveman style. You can google or YouTube for more details.

 

[CigarStone]

You can start a campfire and cook on a grid above it. If you want to really get it seared, once the fire has been going a while and is plenty hot, you can just lay the steak on the coals. It sears like crazy and imparts no off-putting flavor. It's referred to as caveman style. You can google or YouTube for more details.

I've cooked steak cave-man style. I was just wondering about a more civilized method when cooking for people who would not prefer cave-man style because they have never done it.