OIly/flame-up aftertaste on beef

gti5notrkt · September 2011

I am a rookie with a 2-week old large BGE. The first 2 times I have cooked beef have left an oily flame-up type aftertaste on the food. The first time was with two NY strip steaks and the second with fresh hamburgers. Both were cooked direct at around 450deg with a std SS grid and a woo ring. Towards the end of the cook I am noticing a large amount of grey/blue smoke (not from chips) which I think the fat causing flame-ups and hence the aftertaste. What am I doing wrong? Should I sear the steaks then switch to indirect with a plate setter and a drip pan? What about the hamburgers? Should I go super lean to reduce the fat drips?

Thanks,
Jon.

4Runner · September 2011

How long to you let your fire burn prior to adding your meat?

Squeezy · September 2011

450º seems a bit low for grilling steaks I think. Are you putting any oil on the steaks prior to grilling?

gti5notrkt · September 2011

I start at 550 to sear then back it down a bit. Nope no oil, just some DP Raising the Steaks rub. 450 is the dome temp, on my Maverick ET-732 I am seeing 480-500 at the grill level.

gti5notrkt · September 2011

I start the BGE lump with a MAP torch, then let the fire burn about 20-30mins to stabilize.

4Runner · September 2011

Couple of things. First, if after 20-30mins you have no white smoke coming out you are good. I go longer only b/c I like to have my fire cover the entire surface. Next, when you throw on the meat, lets make sure the smoke from the burning fat can easily escape the Egg. I do this by not using the DFMT at all and simply closing down the lower vent to maintain my desired temp. You can easily get to 400 with no top on. I think this helps create a good flow of air up and out leaving less chance for unwanted burning fate smoke taste. I never dwell steak for this reason. No on your burger question. Need 80/20 for good burgers.

gti5notrkt · September 2011

Couple of things. First, if after 20-30mins you have no white smoke coming out you are good. I go longer only b/c I like to have my fire cover the entire surface. Next, when you throw on the meat, lets make sure the smoke from the burning fat can easily escape the Egg. I do this by not using the DFMT at all and simply closing down the lower vent to maintain my desired temp. You can easily get to 400 with no top on. I think this helps create a good flow of air up and out leaving less chance for unwanted burning fate smoke taste. I never dwell steak for this reason. No on your burger question. Need 80/20 for good burgers.

Thanks, I have a couple more steaks for the w/e. I'll give your method a try.

LDD · September 2011

from third eye's cookin site http://playingwithfireandsmoke.blogspot.com/

"If it's puffin' white .... it ain't right. If it's blowin' blue, it's good for Q"~~ thiredye ~~

words to live by?

chrisnjenn · September 2011

I bought GrillGrates at Eggtoberfest last year and I love them. They got some that fit the large BGE perfectly. Well made and stellar customer service. I bought them just for burgers, but now use them for a lot of other foods. Awesome grill marks and easy to clean.

Here is the link:

http://www.grillgrate.com/

Squeezy · September 2011

I bought GrillGrates at Eggtoberfest last year and I love them. They got some that fit the large BGE perfectly. Well made and stellar customer service. I bought them just for burgers, but now use them for a lot of other foods. Awesome grill marks and easy to clean.

Here is the link:

http://www.grillgrate.com/

I love 'em for chicken ... keeps flareups under control!

Shawn · September 2011

I love my grillgrate has well! I say they are a must have!

OIly/flame-up aftertaste on beef

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