My wife has gotten into the healthy eating kick and has discovered grape seed oil. I have to admit, thus far I enjoy it, it's light and the flavor is excellent. The only draw back I've found is it seems to flare up when I use it on steaks on the BGE.
Normally, I brush my steaks on both sides with olive oil and them sprinkle with my farvorite seasoning, let them sit till the come to room temp and them sizzle them on the BGE at 600 to 650 degrees. Never experienced any flareups.
Well, grape seed oil is available in a variety of flavors that are very conducive to grilling, such as smoke, garlic, basil, and butter flavors. According to what I've read, the smoke temp of grape seed oil is supposed to be high than that of olive oil, yet every time I try to grill with grape seed oil in the same manner I do with olive oil, it just flares up so bad it burns the steaks.
Anyone here try grilling with grape seed oil? Have you experienced the same thing? Any tricks or tips you may have discovered that I can try to help reduce the flare ups?
My uneducated guess is the grape seed oil is lighter and thinner than the olive oil, so maybe the olive oil just clings to the meat better where the grape seed oil drips off onto the hot coals... Any thoughts?