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Rancid flavored rib eye

I did some ribeyes on my large last night and they tasted crappy. Even the smoke from the top vent smelled bad. I did them direct at 500 degrees. Please comment and give me some advice.
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Comments

  • EggcelsiorEggcelsior Posts: 11,416
    What was the quality of meat? Was it discolored, slimy, foul-smelling pre-cook?
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  • henapplehenapple Posts: 14,588
    Bad lump. Dumb question...did you burn the lump long enough?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • fishlessmanfishlessman Posts: 17,303
    if the lump wasnt burning clean before going in that will do it, did you smell the smoke before the ribeyes went in. too fatty a ribeye will do that also. i tend to trex or hot tub them depending on how thick and they usually come out good. theres a sear and dwell method that has never worked for me, did you shut the vents towards the end of the cook
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  • EllerEller Posts: 56
    I am WG lump that i just bought from ACE. The meat was not overly fatty nor did it smell bad before the cook. I did have some flare ups and the smoke was an unusual color.
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  • Was the smoke the unusual colour before you put the meat on?

    Steve 

    Caledon, ON

     

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  • EllerEller Posts: 56
    No. The smoke was light and maybe a bit gray. Could I have been tasting the fat burning off the lump?
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  • nolaeggheadnolaegghead Posts: 14,938
    Could there have been a lot of fat in the egg from something like a pork butt prior to your cook?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • EggcelsiorEggcelsior Posts: 11,416
    Was the smell/taste acrid? It could be burning fat then.
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  • Ragtop99Ragtop99 Posts: 1,361
    Look at the leftover lump and look for anything unusual in color, texture, or mass.  I've seen some nasty stuff come out of the bag of brand name charcoal (not WGWW so far).  Unfortunately, I rarely notice until after I've burnt it.

    As fishlessman noted, you can get a nasty smell if you choke off all the air flow while your steak is dripping fat.
    Cooking on an XL and Medium in Bethesda, MD.
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  • My suggestion would be to start drinking heavily

    Steve 

    Caledon, ON

     

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  • EllerEller Posts: 56
    Should I get an elevated grid so the fat drips further away from the coals?
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  • Most of us do that with chicken. Elevate the grid I mean not the drinking heavily bit. With beef you shouldn't have to. Was your daisy wide open?

     

    Steve 

    Caledon, ON

     

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  • EllerEller Posts: 56
    Yes, my daisy wheel was wide open.
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  • Maybe closer to the coals. Never happened to me but something appears to be amiss. You could start drinking heavily...that usually helps

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 14,938
    Also, drinking heavily helps.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Sounds to me like you didn't burn off the VOCs off the lump long enough. I've had to wait almost an hour before to get clean good smelling lump. Also could have been some type of foreign material in your bag of lump. I've found some pretty nasty sh@t in mine before. Here's some insulation I found a few mons ago in my bag of RO
    image.jpg 1.6M
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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  • Eller said:
    No. The smoke was light and maybe a bit gray. Could I have been tasting the fat burning off the lump?
    I usually wait for what I call "clear smoke". You can see the heat waves, but no smoke, means the lump is good to go. If you had some smoke wood in there, that might also be the problem. From what has been said, I think you might have rushed the cook a bit and caught the tail end of the nasties burning off...
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • nolaeggheadnolaegghead Posts: 14,938
    @JerkChicken - are you sure that isn't a rat pelt?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Although I am a fan of WGWW and still use it, I have been "burned" a couple times by it on "quicker" high temp cooks. IMHO, WG has more larger pieces of lump, some very large. If those get dumped in for a high temp cook I think some of those big pieces take longer to burn off the bad stuff. I still use WG, but mostly for overnights, and I give it a little extra time before I put the meat on. I would suggest pulling the huge stuff out before doing a quick high temp burn and see if that makes a difference. I will usually use RO for anything six hours or less.

     

    Extra Large, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN
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  • LitLit Posts: 4,026
    I 2nd scooter. I am gonna get some cowboy for my quick cooks WG takes too long to get ready.
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  • EllerEller Posts: 56
    Thanks to all of you. Little Steven thanks :)-
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  • Cheers

    Steve 

    Caledon, ON

     

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  • If you have done lots and lots of low temp cooks, it is time to do a real high temp clean. Last years grease coated everywhere is not yummy - burn it off

     

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