Cooking with Lava

(Photo: Sam Bompas)

Hank Hill is right: clean-burning propane is the best way to taste the meat, not the heat. But in the absence of God's gas, lava is an acceptable substitute. Sam Bompas and Harry Parr give a demonstration in this video embedded below.

The artistic duo is known for its creative food installations, such as architectural Jell-O and a punchbowl so big you can row across it. For this project, they worked with Robert Wysock, an art professor at Syracuse University who is an expert at producing and controlling man-made lava.

They heated an industrial bronze furnace to 2,100ºF, placed a grill over the lava stream, and cooked two 10-ounce ribeye steaks and 2 ears of corn. You can see more photos at Designboom.

(Video Link)

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