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Wife is not happy

bcsnave
bcsnave Posts: 1,009
in EggHead Forum
She did the crab legs...I did the tenderloins on cast iron....She said the meat didn't have the Charcoal taste....

The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion

_____________________________________________________________________________

Glenbeulah, WI

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Comments

  • Skiddymarker
    Skiddymarker Posts: 8,528
    Looks very good to me, nice job to the both of you. 
    If you have been using a reverse sear, with a <250ºF cook, the meat will take on a bit of smoke from the lump, even on an indirect cook. Maybe that's what she has become used to. The CI sear you show is all about the seasoning and crust texture, not so much the smoke on the meat. IMO, you don't need a lot of smoke on a steak. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Wolfpack
    Wolfpack Posts: 3,552
    Nice meal- with or without smoke :)
    Greensboro, NC
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    You win!!!! Break the news to her gently.... 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • bcsnave
    bcsnave Posts: 1,009
    Tasted good to me.....She was so ticked off she didn't eat it

    The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion

    _____________________________________________________________________________

    Glenbeulah, WI

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  • lousubcap
    lousubcap Posts: 36,800
    edited January 2017
    Time to wrap yourself in that smokey sweatshirt-grab a bottle of champagne and tell her you figured out the problem   ;)  Would that it were that simple.  Happy New Year and good luck.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • blasting
    blasting Posts: 6,262

    have you checked wife out on @bgebrent matrix?

    Phoenix 
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  • Legume
    Legume Posts: 15,936
    Wow.  Have fun with that.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • stv8r
    stv8r Posts: 1,127
    Yes....good luck with that brother

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  • Focker
    Focker Posts: 8,364
    edited January 2017
    A few issues.

    1.  You need a hotter fire, better sear.

    2.  Omit the griddles, put the steaks on your CI grid.

    3.  You would benefit from a better beef cut, like strips or ribeyes, hanger, even chuck eye, flank, tri-tip.

    I too, have struggled with grilled flavor when using CI griddles.   Seems like the juices puddle around the meat, instead of burning off in your fire, and creating those flavorful, carcinogenic PAHs your wife craves.

    Depending on the what you cook, this may not be a bad thing.  Pancakes, eggs, hash browns, grilled cheese, etc benefit from the griddle time.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • RedSkip
    RedSkip Posts: 1,400
    Could be worse, my wife refuses to eat food that tastes like smoke. 
    Large BGE - McDonald, PA
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  • bgebrent
    bgebrent Posts: 19,636
    blasting said:

    have you checked wife out on @bgebrent matrix?

    It's foolproof!
    Sandy Springs & Dawsonville Ga
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  • Theophan
    Theophan Posts: 2,656
    I think I'm in a minority, here, but I really do think there's a taste difference between meats cooked and seared over a charcoal fire and meats cooked or seared on a CI griddle.  You can get a great sear on a CI griddle, but I think it gets pretty darn similar to cooking them indoors on your stovetop in a CI pan. Not what I want!

    I like a reverse sear for nice thick steaks, and both the low-and-slow and the hot-and-fast sear are done direct over charcoal.  Try it sometime and see if you don't think you get a better charcoal fire flavor.
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  • tjv
    tjv Posts: 3,846
    throw a small chunk of wood on the grid.  grid needs to be reasonably hot for the wood to catch and smolder.  

    I use a small piece and will typically pull it off before it burns out.  being able to pull it off and move it around is the benefit of putting it on the grid.



    also, looks like your fire could be hotter to get a better char.  cast iron turns lighter gray as it heats and water drops will dance on it.  

    t
    www.ceramicgrillstore.com ACGP, Inc.
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