Grilling Your Meat Directly On The Coals Is A Delicious Idea

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The 239th birthday of our great nation is a little over a week away, so start preparing now for “Independence Day” marathons, garish displays of patriotism, blowing stuff up, and at least one drunken brother setting himself on fire.

Also, most importantly, grilling dead animals. But hold onto your meat, because I just learned of a radical new grilling technique that will fuck up everything you thought you knew about life.

When you fire up the Weber this Fourth of July, take off the metal cooking grid and throw the meat directly on the coals. According to Matt and Ted Lee in an article for The New York Times, the charcoal won’t burn your beef. Instead, it will coat your cut of meat in a robust and flavorful earthiness. They also recommend patting it down with a sweet and zesty dry rub before grilling.

Even Mr. Byres’s richly marbled five-pound “Eisenhower steak” (a Brobdingnagian rib-eye with short rib attached, about two feet long), when cooked 10 minutes on each side, emerged with just a couple of silver dollars’ width of char.

The sugary, spicy dry rub he had patted into the beef before it hit the fire caramelized into a nice crust with that crave-worthy wisp of smoky bitterness that is the objective of outdoor cooking, and so welcome against the sweet richness of luscious protein and browned fat.

Is it wrong that reading this gave me an erection? The guy has a way with words.

Cook it up rare or medium rare, throw that bitch on a plate next to some mashed taters, and wash it down with a brassy IPA (the bitter notes compliment the char-kissed beef wonderfully). Hold the veggies.

That’s right, despite what I said in this article, I do in fact drink IPAs sometimes. Chill your man tits.

[via The New York Times]

Image via YouTube


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