Re: Steaks on the Tuscan Grill

[Neil2]

Re: Steaks on the Tuscan Grill

Try cooking your steak directly on the coals (no grill or pan). You will be surprised at how well this works.

http://www.pbs.org/perl/media.cgir?t=w&f=virage/juliachild/pbsijkm130k_220k.asf&s=101200&e=976600

[charger10s]

Re: Steaks on the Tuscan Grill

Thanks for the detailed overview of the process scwin.

I found a cast iron grill from a BBQ dumped out for the rubbish collection on somebody's front lawn and made an improvised Tuscan Grill - with excellent results!

This is the main focus of my WFO activities now and I've moved away from pizzas as a way of change. The "Tuscan" approach highlights the versatility of the WFO as more than just a pizza oven.

Please keep the recipes coming...

PS - How do you "dry age" steaks in the fridge?

Question for you... how did you improvise the grill? Did you make some kind of legs for the grate, or prop it on bricks? I have one, and want to do the same.

Thanks!

[scwino95]

Re: Steaks on the Tuscan Grill

We have tried using salt soaked cheesecloth during the aging and found that the steak absorbed too much salt during the process. The most successful tecnique that we do is to use bone in ribeye or a two or three bone rib roast that is open in the frig on a rack. We turn the meat daily and age for 3-5 days. We then cut the meat into thick steaks. We have tried with boneless steaks and have more loss from dehydration. When we leave the steaks uncut in the form of a rib roast there is very little loss. The flavor of the meat is significantly improved. We use Certified Angus most often.

[Aegis]

Re: Steaks on the Tuscan Grill

I have a question on using the tuscan grill. Do you have hot coals under it? Or is it put inside the oven? If it is put inside the oven-how far in? Around the reveal deeper or shallower?
Thanks
John
btw my mouth was watering just reading these posts!

[heliman]

Re: Steaks on the Tuscan Grill

i spread the coals over the floor an place the grill over the. I let the grill heat up for 15 mins and then pull it out and place the mean on top. The heat in the grid seals the meat nicely then I push it back over the coals and cook it - turning it once during the process.

[Aegis]

Re: Steaks on the Tuscan Grill

i spread the coals over the floor an place the grill over the. I let the grill heat up for 15 mins and then pull it out and place the mean on top. The heat in the grid seals the meat nicely then I push it back over the coals and cook it - turning it once during the process.

Thanks Rossco, I'm thinking about giving some ribeyes' a go of it next weekend. We have been enjoying the pizza so much it is a hard habit to break! Tonight we had our regular pizza plus we made a desert pizza. Brown sugar, cinnamon, and pears. Cooked then added a mixture of ricotta cheese, confectioners sugar and vanilla on top. Boy, I may gain all the weight I lost while building the oven and then some! lol I still follow your pizza dough receipe and the dough is fantastic!
Thanks
John

[heliman]

Re: Steaks on the Tuscan Grill

The ribeye will be fantastic John - pizzas may even seem a bit "boring" once you are making different things in the oven!

I use mine right down to making toast!! On Thursday night I made pork cutlets, roast potatoes, onions and pumpkin, Friday morning was bacon, eggs, grilled tomato and toast (one pan used). Saturday lunch was pork rashers, with herbed baked potatoes in foil. Saturday night was sausage in toasted Turkish bread ... and so it goes. So versatile - but reverting back to pizzas and bread in between for variety.

Good to hear that you like the pizza dough recipe!

[buckeyebreadman]

Re: Steaks on the Tuscan Grill

Howzabout a link to the pizza dough recipe?.......please?