MEAT ON FIRE

We have a beautiful Chateaubriand that we purchased on our last Meat Adventure from Lawrence's . We are going to barbeque this meat using a new/old technique. Really this cooking method has been around since caveman days. Prehistoric man probably stumbled across a dinosaur 'Kobe-T-Boneasaurus' that had been singed in a natural fire caused by lightning. He consumed the cooked animal and found it was easier to eat and digest. Hence the backyard barbeque is discovered. The backyard may have been a whole forest. Today's forest fire will be contained in a kettle grill. Our fuel will be mesquite charcoal. The Chateaubriand will be seasoned with a little salt and pepper.

The fire was started in a chimney starter. Be careful using mesquite because it will pop and sputter creating a mini fire works show. Once your coals are red hot and covered with a little ash rake evenly over bottom of kettle and take a bellows or use a newspaper and fan the fire. This will remove any ash that is on top of the charcoal. Place your seasoned meat on top of the coals. It gets no easier than this. The fat of the meat will flare into flame and should be extinguished by using the kettle cover. Your cooking times will be a lot shorter. Using gloves and long tongs flip your meat over. Brush any charcoal that sticks to your meat off with your tongs. This cut of meat was cooked 4 minutes on each side.

We removed our meat from the fire, covered with foil and let rest for 10 minutes. It turned out to be cooked a perfect degree of rare. Surprisingly there was no ash sticking to the meat. You can use a brush to clean up the meat a little if so desired. Our meat was sliced thinly and it was so juicy and tender. The taste was phenomenal. The outer crust protected a tender interior. The crust had a taste that has to be experienced.There were barbeque flavors that cannot be duplicated on the grill. I think our caveman forefathers were on to something.