The Texas BBQ Forum

'ol Dawg learn'n new tricks ?hopefully? how to grill with Lump Charcoal

grilling a center cut prime beef steak today BUT this time it's on the Kettle, over Lump and in a trial aluminum pan to ?possibly? create a hotter quicker cook ???

what I'm hoping for is decent grill marks and sear but still rare and juicy - - - probably could get this on the Stove in the kitchen but I wouldn't have that Mesquite smoke flavor that I love so much

sides will be a loaded tater with some maters and okra - - - Sherry just wants a baked sweet tater and a link of pork and vension sausage



Steak was awesome and I got my SuckleBusters Campfire Steak Seasoning Fix also.

Sailor, I blotted the Italian Dressing and other moisture before covering it with SuckleBusters Campfire Steak Seasoning and it seemed to have helped a little.

After I use this bag of Lump I promise that I will never be guilty of buying another one. Sorry Pals, it's just not my cup of coals. I'm also chunking the aluminum charcoal pan and going back to my ECB rather than the Kettle. "Bow Wow - Grrrrr"

Food!

Looks mighty tasty. Sorry you don't like the lump. I wouldn't use anything else

But it all looks sooo gooood......

Got lumped in the head by lump, eh? No worries! Like the migration from charcoal to wood, lump has its learning curve too. I'd say don't give up on it entirely; give it time!

Txdragon wrote:Got lumped in the head by lump, eh? No worries! Like the migration from charcoal to wood, lump has its learning curve too. I'd say don't give up on it entirely; give it time!

^^^^^^^
Nope, he's ruined for good i think

^^^^^^^^^^^what he said - - - however, I ?may? try another and use the rest of the bag up

OldUsedParts wrote:^^^^^^^^^^^what he said - - - however, I ?may? try another and use the rest of the bag up

I'd personally get rid of that foil pan and give it another go without it.
I can't see why you wouldn't get that top grate hot enough for excellent sear marks using that lump.
It burns way hotter so it should work ??

I think I've been snake bit when it comes to lump

however, I'll take any excuse I can to do another steak and use the rest of that bag

I used my chimney and that electric starter you turned me onto but I still had to "cheat" to get it lit and going good Plus I had to add 4 briquettes in the process - - - I felt like Gomer Pyle - - - but after all was said and done - - - the steak was great

OldUsedParts wrote:I think I've been snake bit when it comes to lump

however, I'll take any excuse I can to do another steak and use the rest of that bag

I used my chimney and that electric starter you turned me onto but I still had to "cheat" to get it lit and going good Plus I had to add 4 briquettes in the process - - - I felt like Gomer Pyle - - - but after all was said and done - - - the steak was great

Lump does in fact burn differently at the beginning.
Did u open the top and bottom vents 100% after u dumped the chimney in ?
That lump should get RED HOT ..
Once lump is lit, it really does stay very hot.
I'm not sure how the draft on the Weber's are ?

everything was wide open - - - - I actually think that I should have started it about 30 minutes earlier but "I didn't" AND therefore I was pressured with timing because the tater was getting almost ready - - - definitely NOT the Lumps fault but I'll give it another shot and see what happens

OldUsedParts wrote:everything was wide open - - - - I actually think that I should have started it about 30 minutes earlier but "I didn't" AND therefore I was pressured with timing because the tater was getting almost ready - - - definitely NOT the Lumps fault but I'll give it another shot and see what happens

This may sound rediculous to some, but more often than not i like to let the lump burn a good 30 min to 45 min after i achieve my grill temp before i cook.

I bet if u load it up with a good amount of lump and dump a red hot chimney on top and give it time to spread, you will have different results.
Just remember, shake and reuse un burnt lump.

Good luck dude

Usually Em, on my kettle, if I want to sear, I leave the lid off to maximize the oxygen.

thanks, Gents,