Hello fellow Green Eggers. Second time using my BGE. I have a large.
I cooked hamburgers the other night and they were too smokey tasting. I soon realized I put them on too early before my lump had a chance to burn down.
Tonight when I grilled I let it burn until the smoke was clean.
Anyway back to my problem. I grilled at 400 to 450 on a cast iron cooking grid. I was nervous about burning them, so I flipped them every two minutes. As you can see in the pictures one of them got a little more charred than I wanted, but from looking at some other pics it appears that some people like them with this char on them.
My problem was the taste. This was 1 1/4" rib eyes. It is the same steak I always grill on my charcoal grill. In all honesty they didn't taste near as good as they did when I grilled them on my charcoal grill. Needless to say we were disappointed and shocked. They almost tasted like they were grilled on a gas grill or worse yet in the oven. Not at all what I expected.
Now I have enough sense to know that I must be doing something wrong. I used the regular lump charcoal my dealer gave me when I made my purchase last week. He also gave me a bag of Jack Daniels hickory chips, but I didn't use them. Since I am just starting out I wanted to start simple.
Do you guys have any suggestions as to why they didn't taste as good as they do on a charcoal grill? I like the charcoal flavor and would like to replicate it.
All of our friends that have BGE have told us that it will be the best steak you have ever put in your mouth, but I think a lot of them were grilling with gas and not charcoal. I love my BGE, and I am certainly not complaining. I am just hoping that you experts can help me figure out what I did wrong. I want to nail it with great tasting steak that really is the best steak I have ever put in my mouth!!!!!!
Please help me out!
Louisville, GA - Large BGE