7 Briq Chimney Chuck Eyes and Cast Iron Bacon/Okra

[Bob Correll]

A couple days ago, just for the heck of it, I lit only 7 Kbb briquettes and placed them in the bottom of my inverted mini chimney to cook 2 chuck eye steaks.

It worked well, but 10 or more briqs would be better to keep the grate hotter for searing.
The cook area is so small you can't turn or flip them to a new area after they've sucked the heat from the grate.

Jo had choir practice yesterday evening, Jo does not like okra, but Bob does.
Got out my trusty Wagner #6.

Fried up some very thick homemade bacon.

Then fried okra in the fat.

And that was my dinner.

To continue my cholesterol spree, dessert was a moose tracks ice cream cone.

I only had a salad for lunch to prepare my body for this meal.
Thanks for viewing, hope everyone has a great weekend!

 

[JesseT]

Since purchasing my sous vide I cook a lot of meat just on the chimney.

I usually get it jet hot by filling it half full, lighting it with a cube, and letting it go until the flames from the coals fall right below the cooking grate.

Ingenious to flip the thing. That would be great for rib eyes and burgers that that don't need the intensity of half a chimney of coal.

 

[SeanHaz]

Very nice cook Bob. I have seen this being done for finishing off for a nice quick sear. For smaller cooks this is a great way to utilize minimal cooking and fuel!

 

[Bob Correll]

I usually get it jet hot by filling it half full, lighting it with a cube, and letting it go until the flames from the coals fall right below the cooking grate.

I've cooked over a right side up chimney before, and even a steak under it using lump.

 

[Rich Dahl]

I think you're having way to much fun with fire, but then again that's what grilling is all about. Nice frugal way to do a small cook.
Got to side with Jo on the okra, but the IC cone is perfect comfort food for me.

 

[Cliff Bartlett]

You're killing me Bob, at 8:45 am! I'm with you on the Okra. The ice cream goes without saying.

 

[Dustin Dorsey]

Outstanding cook, Bob. I need to try that!

 

[Robert-R]

Way 2 Go! I'm still working on developing a taste for Brussels sprouts. Okra is next. Steak & bacon has always been at the top. Two great cooks. Thanks for posting.

 

[Bob H.]

Gotta try with your suggested 10 briq's. Maybe the bacon as well. Gotta pass on the Okra though....

 

[Dan C. FL]

That's a really cool idea!! I've never thought of it. I'm kind of an odd bird. I love okra, but hate it fried.

 

[Barb D]

Awesome cook Bob, but I to have to side with Jo on the Okra. No way.

 

[ChuckO]

Another amazing cook from Bob's backyard! Now that we have a Sprouts, I gotta get me some fresh Okra and cook it up like Bob. What did you use to bread the Okra?

 

[JimK]

That's some seriously good cooking, Bob.

 

[Bob Correll]

Thanks so much everyone!

Chuck,
I tried something new to me for preparing the okra.
It was sliced and soaked in milk for 30 minutes, then in a strainer for 15 more since this removes much of the, let's call it goo, from the okra, thus supposedly helping it to crisp up better.
I went straight from the strainer to a seasoned flour/cornmeal, heavier on the cornmeal, mix.
Next time I'll use an egg wash before breading to, hopefully, get better batter adhesion.

As a side note, I grew up on mom's fried okra, and she just cut it and breaded it in seasoned flour before frying.
It was to die for!!

 

[James N]

Fine looking chuck eyes Bob.

 

[TonyUK]

I often do "afterburner" steaks on my chimney & UBBQ grate. And yours look superb Bob. Nice all round cook mate.

 

[Doug Selman]

Mmmm, great cook Bob! Love fried Okra, just did some a couple weeks ago. Just an egg/milk wash and coat with corn meal, then into a CI skillet.

 

[ChuckO]

Chuck,
I tried something new to me for preparing the okra. It was sliced and soaked in milk for 30 minutes, then in a strainer for 15 more since this removes much of the, let's call it goo, from the okra, thus supposedly helping it to crisp up better. I went straight from the strainer to a seasoned flour/cornmeal, heavier on the cornmeal, mix. Next time I'll use an egg wash before breading to, hopefully, get better batter adhesion. As a side note, I grew up on mom's fried okra, and she just cut it and breaded it in seasoned flour before frying. It was to die for!!

I went to Sprouts to get some Okra, and all they had was frozen. She said they do get fresh Okra, so I'll be watching. So you gave yours a good soak in milk, but recommend egg instead of milk? I've got the seasoned flour, I've got the bacon, I've got the cast iron skillet, I just need some fresh Okra, and I'll be all over this

 

[Bob Correll]

Chuck,
Milk soak first, drain well, then egg wash if desired for a, hopefully better batter coverage.
Frozen should work ok too, mom used to freeze batches of it when it was in season.