butane gas bbq grill How To : Cook Meat Directly on the Coals for Intense, Fire-Seared Flavor

Guys, this is a whole new level of "ancient.Seriously: there is nothing more primitive than a large piece of meat cooked with a direct flame.Damn Grill and grill masterThis method of cooking meat is both past and future.Pairing or "dirty" barbecue is a technique to grill directly on hot coal, which allows the hot flame to contact the meat directly.This creates a smoky, scorched flavor that cannot be reproduced using a standard grill...Keep the juicy and tender inside at the same time.Most importantly, the steak is very close to the heat, which means it will be cooked soon.While steak is a real crowdsourcing, you can also cook a regular lamb chops or pork chops with a dirty barbecueYou can even make your red meat with salmon slices.averse pals.Make sure to use a thick cut.If you have a piece of charcoal to use, which charcoal to use --Most other practitioners of this original cooking style do so, and they are positive about it.But as you can see below, charcoal coal balls also work well if you are comfortable to use.Only pieces made of wood are all-The coal ball is made up of all kinds of things, which may contain chemicals and produce more ash.If you have any questions about what you should use, go together.This is the safest bet.Step 1: Heat up charcoal in a barbecue or grill to heat up your charcoal.You'll want to heat the charcoal with a barbecue chimney instead of a lighter liquid, otherwise the liquid will stick to your steak (gross ).If coal balls are used, make sure they have a nice white ash around them before cooking, so that any unpleasant smell is unlikely to be sucked into your food.Step 2: Season and grill your meat to remove your steak from the fridge (or any meat you choose to use) and then add your usual basic seasoning: salt, pepper, and a little olive oil.Dry friction is also very effective for this barbecue method.Free to experiment.Put the meat directly in the SuperHot coal, enjoy the amazing smell of cooked meat, try not to drool.Step 3: flip what I mentioned earlier and cook the meat faster when directly touching the heat.Before flipping the steak, the time you need depends on the thickness of the steak and the heat you accumulate with charcoal, so the best advice I can give you is to look for signs of char on the edge.(It doesn't matter if you end up having to flip the steak more than once!) The flame starts licking the fat dripping from the steak?Good.No grill to make a fireThe smell of direct contact!Step 4: Rest...Then, when the steak is cooked to your liking (as all the best cave people know, it should be medium rare), take it out of the charcoal and let it rest.I know it's hard to keep yourself away from the beast.Then tear off the big piece of meat.But trust me, your meat will taste better if you give it a few minutes.Look at it perfectly.Cooked Steak: a bit bloody with crispy and burnt crust.Now, make your caveman ancestors proud and tear it apart with your hands!(Well...If you decide to use sharp cutlery, they won't come and judge if you decide to use sharp cutlery if you have.Have you tried the flame?Put your own meat directly on the coal and bake it?If so, let us know your experience in the comments below.