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Nov 30, 2020 - 1:51:02 PM
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rinemb

USA

12911 posts since 5/24/2005

Have you tried grilling a steak with a rub of charcoal powder or rub mix containing charcoal?
Some interesting reads on the internet, on both health benefits and flavor using food grade black charcoal powder. *There are also health concerns.
I have not, but I remember reading about folks scraping burnt wood off to use the black powder.
Brad

Nov 30, 2020 - 2:12:15 PM
Players Union Member

Brian T

Canada

17592 posts since 6/5/2008

I vote for a roll in freeze-dried instant coffee, especially on roasts.

Nov 30, 2020 - 2:36:35 PM

Owen

Canada

7491 posts since 6/5/2011
Online Now

I haven't tried it [at least not on purpose]... does a layer of charcoal (?) on a grilled cheese sandwich count?    

Nov 30, 2020 - 3:20:47 PM

RonR

USA

1739 posts since 11/29/2012

A blackened hot dog on a bun with mustard. I don't think a charcoal rub on would do much for a steak.

Nov 30, 2020 - 3:31:48 PM
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bubbalouie

Canada

14632 posts since 9/27/2007

I've seen where people cook a steak directly on the coals on pupose. I lost a steak through the crappy campground grill one time & you KNOW I ate it! yes

If someone drinks poison they give them charcoal powder to absorb it. It's supposed to stop heartburn too I think.

Nov 30, 2020 - 7:26:42 PM
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Players Union Member

rinemb

USA

12911 posts since 5/24/2005

quote:
Originally posted by bubbalouie

I've seen where people cook a steak directly on the coals on pupose. I lost a steak through the crappy campground grill one time & you KNOW I ate it! yes

If someone drinks poison they give them charcoal powder to absorb it. It's supposed to stop heartburn too I think.


That is apparently the warning. If you are on certain meds, the eating of charcoal may absorb the meds preventing being absorbed by your body.

Steaks are what I saw in particular for flavoring a steak and giving it a good plate appearance.

Brad

Dec 1, 2020 - 5:19:21 PM

mander

USA

4487 posts since 10/7/2007

A few years ago "bio-char" was a big thing in the plant world. I have no idea if "bio-char" is different from any other charcoal, but the various authors seemed to think so.

Dec 1, 2020 - 6:33:49 PM

bubbalouie

Canada

14632 posts since 9/27/2007

I've been mixing herbs & spices & making my own rim shake!

Surfing around I found a thread with guys complaining about having to pay extra  for "Chicken Salt" in Australia.

Interesting! https://mastercook.com/app/Recipe/WebRecipeDetails?recipeId=18262501

Watch the video.

There was a burger place downtown Calgary that was known for their fries. Lawry's seasoning salt! 

Dec 1, 2020 - 6:46 PM

bubbalouie

Canada

14632 posts since 9/27/2007

You can take dried mushrooms & spices & make a thin dry rub to sear into your beef!

https://thehealthyfoodie.com/magic-mushroom-powder/

  

Edited by - bubbalouie on 12/01/2020 18:51:08

Dec 2, 2020 - 12:35:35 AM
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QldPicker

Australia

192 posts since 4/17/2020

Here in Oz the idea of rubbing charcoal powder/dust on your steak would NEVER catch on because there is a much simpler solution.

Put the steak on the barbie which is stinking hot, have a beer and chat with mates, have another beer meanwhile forgetting to turn (or even think about) the steak which now looks like 'the proverbial on a slate on a frosty morning'. Problem solved!

Steak is black and crispy and tastes like burned crap. Cop some flack from the guests who have seen and experienced it all before. However all is forgiven when a 'Pav' on the table for desert.

'Simples'

Dec 2, 2020 - 1:53:18 AM

2652 posts since 4/22/2018

quote:
Originally posted by rinemb

Have you tried grilling a steak with a rub of charcoal powder or rub mix containing charcoal?
Some interesting reads on the internet, on both health benefits and flavor using food grade black charcoal powder. *There are also health concerns.
I have not, but I remember reading about folks scraping burnt wood off to use the black powder.
Brad


I've never heard of that Brad, but as with Owen,  I've seen people on a back woods camping page cook what they call a 'dirty steak' where it's cooked directly on the embers.  I assume it gives a similar flavour.

Dec 2, 2020 - 7:35:42 AM

Owen

Canada

7491 posts since 6/5/2011
Online Now

 I suppose it's of no great significance, but ^^^ was Bubba.... my KISS approach says when a [real] stove isn't available, it's weenie-dogs all the way!     wink

Edited by - Owen on 12/02/2020 07:38:06

Dec 2, 2020 - 9:00:29 AM
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Players Union Member

DC5

USA

16054 posts since 6/30/2015
Online Now

quote:
Originally posted by bubbalouie

I've seen where people cook a steak directly on the coals on pupose. I lost a steak through the crappy campground grill one time & you KNOW I ate it! yes

If someone drinks poison they give them charcoal powder to absorb it. It's supposed to stop heartburn too I think.


My former brother-in-law took charcoal capsules to help alleviate his farting problems.  I don't know if it helped, he's my former brother-in-law for a reason.

Dec 2, 2020 - 1:36:54 PM
Players Union Member

rinemb

USA

12911 posts since 5/24/2005

My thought is, as it applies to a steak. You get the look of seared steak, yet can more easily have a md rare inside-and thicker md rr meat layer. I would think the charcoal may absorb the fats and juices and therefore have a nice char flavor.
So, why bother, just sear the steak good, you ask? hmmm.
1. especially if you are cooking inside, you don't have the splatter mess of searing, nor need so much heat.
2. You should have a sear look and some of the sear flavor and yet have a reddish to pink thick layer in a thinner cut of meat.

I have done it. But apparently folks are doing it.

brad

Dec 2, 2020 - 3:33:06 PM

bubbalouie

Canada

14632 posts since 9/27/2007

quote:
Originally posted by rinemb

My thought is, as it applies to a steak. You get the look of seared steak, yet can more easily have a md rare inside-and thicker md rr meat layer. I would think the charcoal may absorb the fats and juices and therefore have a nice char flavor.
So, why bother, just sear the steak good, you ask? hmmm.
1. especially if you are cooking inside, you don't have the splatter mess of searing, nor need so much heat.
2. You should have a sear look and some of the sear flavor and yet have a reddish to pink thick layer in a thinner cut of meat.

I have done it. But apparently folks are doing it.

brad


Sous Vide My  Friend!

Dec 2, 2020 - 5:41:14 PM
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Players Union Member

rinemb

USA

12911 posts since 5/24/2005

quote:
Originally posted by bubbalouie
quote:
Originally posted by rinemb

My thought is, as it applies to a steak. You get the look of seared steak, yet can more easily have a md rare inside-and thicker md rr meat layer. I would think the charcoal may absorb the fats and juices and therefore have a nice char flavor.
So, why bother, just sear the steak good, you ask? hmmm.
1. especially if you are cooking inside, you don't have the splatter mess of searing, nor need so much heat.
2. You should have a sear look and some of the sear flavor and yet have a reddish to pink thick layer in a thinner cut of meat.

I have done it. But apparently folks are doing it.

brad


Sous Vide My  Friend!


Well, I do have one.  good application of charcoal powder in the winter.  When you have to do the sear after bring steak to 129*F in the bath. inside the house.  

Dec 2, 2020 - 6:05 PM

2417 posts since 2/10/2013

I think a lot of the quality in a steak comes from how the animal was raised, and how well it was butchered. Years ago a guy working at a state hatchery told me fish taste like what they eat. I think that applies to some degree to most things we eat.

I like a steak "black". My wife likes a steak "red". So she lies to eat steaks at a restaurant.

Dec 2, 2020 - 6:07:24 PM

bubbalouie

Canada

14632 posts since 9/27/2007

I will admit it's smokey sometimes! We throw some fresh rosemary & garlic cloves in a greased up cast iron pan.

Dry the steaks off with paper towels & add your dry spices, umami powder. charcoal. or plain old S&P.

Toss them in the hot pan & brown both sides quickly . Throw in a big gob of butter & baste them.

Thick round steaks work best. You can roll them around with your tongs to scald them on the sides!

 

Click for Large Version

Like these bad boys! I'm talkin' sous vide.

Edited by - bubbalouie on 12/02/2020 18:15:58

Dec 3, 2020 - 9:57:33 AM

896 posts since 3/7/2006

Most bottled water you buy is charcoal filtered, therefore has charcoal dust or remnants in it anyway. I can always tell, because when I drink one I seem to dry out and taste it. It actually makes me more thirsty.

Dec 4, 2020 - 4:17:47 PM

bubbalouie

Canada

14632 posts since 9/27/2007

"My former brother-in-law took charcoal capsules to help alleviate his farting problems.  I don't know if it helped, he's my former brother-in-law for a reason."

I remember seeing underwear with a charcoal panel in the back! sad

Dec 4, 2020 - 6:34:42 PM

bubbalouie

Canada

14632 posts since 9/27/2007

In the bath.

Dec 4, 2020 - 7:24:26 PM
Players Union Member

rinemb

USA

12911 posts since 5/24/2005

How will you finish that meat? Brad

I may do that with one of the 2lb pork tenderloins I have frozen away.

Dec 5, 2020 - 6:35:31 AM

bubbalouie

Canada

14632 posts since 9/27/2007

rinemb Like I said above ^^^^^^^^^^.
Pork tenderloin is pretty tasteless so we put it the bag with our marinade. Then sous vide.
We've done them with jerk marinade & 5 spice powder. You could do apple & cinnamon.
We dried it off & browned it up in the cast iron & then added some of the marinade.
We done it with lean pork roasts too! Tenderloin is on our regular rotation now!

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