Asparagus on the egg.... Wasn't good...

Carolina Q said:

 Rockwood's VOCs burned off in about 30 seconds. Or that is magically had none at all.

The best charcoal is always the flavor-of-the-month. You are an old timer here, and have seen the drill: 

everyone starts hating lump-X. Someone stumbles on lump-Y. Much cheer and joy and praise in eggville. Mentions of former favorite, lump-X, receive much jeering and derision, usually loudest from those who "tried it once" and found a rock or something. 

Eventually, though, someone has a bad bag of Lump-Y. Hmmm. "Can't be so!" And replies of  "call them and they will make it right". Another report of "bad smoke" [subjective, unquantified] comes along and the tide begins to turn. Ominously

"maybe they are sourcing it from somewhere new?!?!?" Or "must be a bad batch". Fans are frantic. Will the crisis pass?

soon, sadly, and with no fanfare, brand of lump-Y is kicked to the curb. "Not as good as it used to be". "Too bad"

then. A guy knows a guy whose buddy found some lump (Lump-Z) that the "first premier grand best of show people's choice first in pork, second in chicken" used at a competition and swears by. 

Guy finds a bag, uses it and proclaims (with pics) "awesome". And we are off. Repeating the cycle

this has happened to damn near every brand, saear to god, over the life of these forums. Every. Frigging. Brand. 

Meanwhile, a few old men, instead of chasing the next charcoal/cooler/grill-size/chiminea/pizza-oven/knife-brand craze just buy a bag of whatever is local and cheap, and cook just fine with that

eventually you realize the beefs are two sides of the same coin

it takes to long to start=burns a long time

takes too long to start=burns a long time

burns too quick=fast start, less VOC burn-off

i found a rock in the bag=they all have a rock in the bag at some point

etc

it's carbon, made from a natural and varying source, by humans, as cheaply as possible. Deal with it. Learn to use it's supposed weaknesses as strengths. 

I have had one truly bad cook affected by a horrendous bag of royal oak. But knowing what i know now, i should have yanked the rip cord and bailed in the cook and Cooked inside. And that doesn't mean all royal oak is bad. Just the suspiciously cheap crap i bought last-minute at a convenience store which was labeled 'south american'. Live and learn (and shuck and jive when needed)

[soap box dismounted]

Olive oil, S&P over high heat in a vegetable basket. The asparagus comes out great every time.

Jupiter Jim said:

ckali7 said:

Uggh, can't get the taste out of muh mouth...

I say it was VOC at an Eggfest one time I ate something that was very acrid tasting and I could not get rid of the taste for hours. I spray veggies with Olive oil and never had a problem. 

I also think it had nothing to do with the lump, I think the fire did not have enough time to burn off all the VOC.

ckali7 said:

Uggh, can't get the taste out of muh mouth...

There's an old joke, goes something like:

A guy walks into a bar, asks the bartender for 12 shots of peppermint schnapps, proceeds to drink them quickly....still has a frown on his face.

I'll stop there, it's not Friday night. Yet.

And I was going to link off to another site for tips on "health". But I won't, it's not Friday night. Yet.

I can recommend this though, off the Weber recipe site. Always goes over big with guests.

http://www.weber.com/recipes/veggies/asparagus-and-tomato-salad-with-feta

Real easy to prepare too. Comes together quickly. 

Ladeback69 said:

I have not had any problems cooking asparagus or any vegetables on the egg, but I am always doing it after I have finished the proteins.  I don't add any other wood to it just the flavor that comes from the lump.

Did this a few weeks ago at 400 direct and it was great as always.

This is exactly how I cook asparagus - right down to the basket.

A little OO and some seasoning, and wouldn't worry bout "smoking" it w/ wood....the lump coal is enough.  My ole lady wraps it in bacon and brown sugar its!!!  Turns out great!!!