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Funk on the strips Tonight I broke out five nice strips out of a loin and heated up to 650 dropped the steaks on finished them to a med rare. The problem is they tasted like the starter blocks smell while starting the fire. There was no residual from the blocks as I had approx 20 minutes after starting. Is this a lump issue? I am using bge lump.


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  • Hit a little of Bulleit Frontier Whiskey on ice
  • The lump size was not an issue, there were several large chunks, just couldn't keep it going. Put the fan back on it and the temp ran up quickly but once throttled back down, it would hold temp for quite a while and then just drop. I also tried Ka…
  • No gasket for 2 years -- don't miss it at all and have a great seal
  • Bulleitt makes all better, frontier whiskey at it's finest poured over ice!!
  • John Henry's Uncle Charlie's Greek rub is amazing on beef, pork, and poultry!!
  • I have Messermeister, Wustoff, and Forschner Fibrox chef knives and I love the weight of the Messermeister. I have a traveling set of Forschners and love them all. They are easy to keep sharp, and even though they are all stamped rather than forge…
  • Bulleitt Frontier Whiskey over ice
  • Simpler is better for me, I prefer to season with kosher salt and fresh ground pepper. Crank the coals up hot, sear well on each side about 2 minutes, let sit on the grill until you reach a med rare let rest and serve
  • Appreciate the input. Picked up 20 lbs here in FL for $11.00
  • I also like using a little canola oil on newspaper as a starter. Thanks for all of the advice.
  • Chubbs, I've had my egg for around a year and have threatened everyone big enough to light a fire, well they wouldn't have to worry about cooking any more. I have always been a fan of a chimney, and now denatured alcohol gel. Good stuff!!
  • It is primarliy for eye candy. Typically when I steak them out in a 2 inch cut you have a rare edge. I use no oil and they come out fantastic every trip. But you are spot on either way.
  • Cut in half and blanch two lbs of sprouts in salty water for approx 5 minutes and drain. Slice up a shallot in thin slices and saute in butter and throw in the brussel sprouts and saute until brown. Remove the sprouts and shallots, add more butter…
  • I grill several tenderloins thru the year and have found that simpler is better. Remove the silver skin, salt and pepper, throw on the grill and sear uniformly. Pull the loin, let rest, cut 1 1/2 - 2 inch steaks hit them with salt and pepper, sear …
  • Appreciate the comments. I will use a different means to light up or make sure there is no residue
  • More like a blown out candle. I think I must have had a smoldering cube. It had a slight amount of smoke when I laid the meet on.
  • There was a small amount of smoke but never had that occur before and I did wings with a platesetter the day before so those could be the culprits. The name was thrown on me by my cooking partner's here in Florida. Appreciate the input.