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<blockquote data-quote="CleverNickName" data-source="post: 9783393" data-attributes="member: 50987">It has to be an acquired taste and I've never acquired it.&nbsp; I guess some people like that bitter taste of ashes?Years ago, a buddy of mine was grilling up some steaks for everyone at his house.&nbsp; He has a nice charcoal grill, and he buys chunk charcoal instead of briquets.&nbsp; Anyway, one of the guests asked for a &quot;black and blue&quot; steak, and the host didn't even flinch:&nbsp; he pulled one of the metal grates off of the grill, raked the coals up into a fresh red-hot pile (to knock off the excess ash), and then laid the steak directly on the coals for several minutes.&nbsp; When he flipped it over, it still had burning chunks of charcoal stuck to it which he casually flicked aside.He put it on a plate to rest for a few minutes, and when he sliced it, it looked like that picture in the first post.&nbsp; It was so charred you could have told me it had been rubbed with coffee grounds and I would have believed you.&nbsp; But the inside was bright red and extra juicy, a perfect Rare steak.</blockquote>

[QUOTE="CleverNickName, post: 9783393, member: 50987"] It has to be an acquired taste and I've never acquired it. I guess some people like that bitter taste of ashes? Years ago, a buddy of mine was grilling up some steaks for everyone at his house. He has a nice charcoal grill, and he buys chunk charcoal instead of briquets. Anyway, one of the guests asked for a "black and blue" steak, and the host didn't even flinch: he pulled one of the metal grates off of the grill, raked the coals up into a fresh red-hot pile (to knock off the excess ash), and then laid the steak [I]directly on the coals [/I]for several minutes[I]. [/I]When he flipped it over, it still had burning chunks of charcoal stuck to it which he casually flicked aside. He put it on a plate to rest for a few minutes, and when he sliced it, it looked like that picture in the first post. It was so charred you could have told me it had been rubbed with coffee grounds and I would have believed you. But the inside was bright red and extra juicy, a perfect Rare steak. [/QUOTE]

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