He credits President Dwight D. Eisenhower, a native of Denison, Tex., with turning him on to this technique.
“I heard a rumor of Ike grilling these really thick four-inch sirloins,” said Mr. Byres, who tracked down a 1953 article in The Miami Daily News that confirmed his hunch: Eisenhower, it said, “rubs the steak with oil and garlic and then, as the horrified guests look on, casually flings the steak into the midst of the red and glowing coals.”
It should be noted that only natural chunk charcoal (not briquettes) ignited in a chimney is recommended, so that wood is the only ingredient touching the meat.
Read the rest of The New York Times article.
[Field test report expected from Cultural Offering.]
[HT: Althouse]
1 comment:
We'll try the garlic and oil tonight. I inadvertently testing the cooking method on a couple of brats. The dog loved that approach.
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