Can any eggers in KC help me out? No flavor woes

MikeTek · May 2009

First, here is a lot of back story.....

I can't claim to be an expert cook or expert BBQ judge, I just know what I like to eat when I go out to restaurants. I live in Lenexa, which is a suburb of KC, some of the local places that I like for BBQ are Oklahoma Joes and Sneads. I'm a brisket man, I don't eat butt, ribs or chicken. I'm also a fan of good Bar food, I love to go out to Sidepockets and Fred P' Ott's on their "Steak Special" nights and eat a good cheap steak.

I moved into a new house last year and figured that since I like eating brisket and steak so much I would try my hand at doing it myself and purchase a smoker and grill. After surfing the internet for ideas on what equipment that I need to purchase, I came across the Big Green Egg and this forum. I thought "wow" this egg is the best of both worlds. I went out and bought a LBGE from a local vendor and went home to try my hand.

I collected recipes and tips from the forum and figured I would try my hand at doing a steak. I tried and tried and never was able to duplicate the taste that I can get from going to a local bar and getting a cheap $9 steak. I tried all kinds of different marinades and different seasonings, different cuts, meats from Costo, Price Chopper and local butcher shops. I just can seem to cook anything that doesn't taste bland.

Since steak was a disaster, I figured that I would try my hand at my second favorite meat....Brisket. I purchased and Adjustable Rig and went to work collecting recipes and tips. Same story again, different cuts from different places, different dry rubs, no flavor....very bland. I've cooked brisket 6 different time and am still not very happy with the results.

All the while, I had been starting to suspect that it might be the BGE. I know that sounds crazy, but even though I have no previous experience at cooking, I can read directions pretty well and can't believe that I would be messing up every time. I came across this post by someone else that seemed to have the same idea as me, http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=648155&catid=1

Maybe it is me and my tastebuds, maybe what I think are good local food joints is actually crappy tasting cheap food. However, I refuse to accept that I need to retrain my taste buds to like something different.

What I am proposing is that I need to experience another eqqers work....yes I am trying to invite myself to a BBQ

I will supply the food and drinks....I need proper tutoring. If not, I'm afraid that I am going to have to sell my egg stuff and give up.

Thanks in advance!

Mike

MikeTek · May 2009

I forgot to talk about the straw that broke the camels back.....my neighbor who has a cheap bullet smoker, just brought me a sample of his first brisket and it was better than anything that I have done in my egg. I was full of questions....what temp did he cook it at? what temp did he pull it at? Did he foil?

He doesn't even have a thermometer on his smoker, he cooked it till he thought it "looked" done, it was a flat not even a whole and was fully trimmed of all fat. This goes against everything that I have read here.

Mike

Car Wash Mike · May 2009

Good Lord man, what do you want? I have a little eggsperience.

Mike

Unknown · May 2009

Go back to Oklahoma Joes (the one in Olathe, right?). Then, before you walk into their door, walk past the entrance and into the BBQ Store right next door. Ask for Rick. Tell him your story of Brisket Woe. Rick can help you, he might even be able to help you with your steak problems. IIRC, Rick usually works on weekends.

Unknown · May 2009

Make up your mind. Where do you live Lenexa or Ft Myers?
Morning GulfCoastbbq.... :woohoo: :woohoo: :woohoo:

emilluca · May 2009

I have found some people just have it. They don't measure, don't season the same each time, don't may much attention and they turn out great food. Then there are the ones that are like chemist and control all the stages and they turn out great food.
You just need to keep at it and if something does not taste right to you change until YOU find the sweet spot you are looking for. Heat is heat, wood is wood the vehicle used to cook offers the control you need. The control isn't always the same for everyone. I have had zero problems with my large. I do have issues with Royal Oak lump being consistent. I can get some and the temp can go to 600 easily and quickly. Another bag bought at the same tine I have trouble getting 350 out of it.
Keep at it. Put the egg on Craigslist and get it gone if if you are that unhappy with it and think it is the problem.
E

E

stike · May 2009

you need to tell us how you are doing things.

MikeTek · May 2009

Please....grow up. A simple search of my posts will show that I'm no troll or shill....I've been posting here for a little over a year now. I'm not trying to start anything, I'm not being disrespectful, I'm just looking for a little help.

http://www.eggheadforum.com/index.php?searchword=MikeTek&usersearch=1&replysearch=1&dtstart=0&dtrange=0&orderby=score&pagelength=50&returnfirst=200&option=com_simpleboard&Itemid=187&func=search

bubba tim · May 2009

I don't think it is one thing. It may be a combintion. First lets address the steak issue: If you dug a hole and paced lump in it to cook your steak and it did not come out right, it can only be one of three things. The seasoning on the steak, your technique, or your palate. In the Egg it could be those plus other things. Was the meat too close to the lump and you had flare ups. Was any charcoal fluid ever introducted into the egg? Lump not fully lit. If you are used to charcoal briketts, you palate is used to the chemical and other additives that are used to make up those bricketts. I am sure your issues are not with what you are cooking on. Now for the brisket, If you buddy did his first brisket on a bullet water smoker and it came out good, he is one luck man! Brisket is a long journey to master. Find my post I did yestrday..."not my first brisket rodeo....On you next cook, take pics and notes and maybe we can help you improve your skills. Find fellow egghead, go to Eggfest, and keep on Eggin. :woohoo: :woohoo:

MikeTek · May 2009

I just saw your signature, you are from Peculiar, that's pretty close. Plus looks like you have a lot of eqqsperience. I'd love to talk.

bubba tim · May 2009

Sorry, Hollywood, Fl

egret · May 2009

Mike's not only from Peculiar.......they named the town after him! :laugh: :woohoo: :woohoo:

MikeTek · May 2009

Here is the abbreviated version:

Steaks

Sirloin, Flat Iron, Filet
Tried just plain salt and pepper or other Misc "Steak Seasonings", plus to many marinades to name.
Royal Oak, Egg Brand or Cowboy for lump.
I sear at 650, 1 minute per side and remove from the Egg to allow to "rest". I adjust my temp down to 350, throw them back on and use a thermapen to make sure that I am cooking to medium well.

Please don't tell me that it's because I prefer my steaks med well.....:) I know steak connoisseurs say that steak needs to be still bleeding....I prefer med well.

Brisket

I've tried Wholes and Flats
I use Dizzy Pig Cow Lick mostly, but have tried others. I've tried overnight, 1 hour before I smoke and glued on in a mustard slather.
A few chunks of hickory for the first several hours.
Smoked inderect at a dome temp of 230 to 250 fat side down, I have also tried fat side up
I have tried spritzing w/apple juice and without
I usually cook to 195, wrap in foil and allow to rest for a few hours in cooler wrapped in towels.

The fork tender test is lost on me as I can't discern the difference between a fork sliding in easy when it's done. I just can't tell what "easy" means, forks always slide in easy to me. I know...I know....I just must not have the gift. The whole pinching your skin between your thumb and index finger is lost on my also for cooking steaks.

MikeTek · May 2009

Is Rick a young guy or old guy....I've been in there a few times, but noone seemed to have advice for me.

Is Rick an egger?

bubba tim · May 2009

Damn John,
I think he just kicked me to the curb after I tried to give him some help...Oh well.. :(

MikeTek · May 2009

I wait till the Lump is fully lit and not smoking any more. I don't use lighter fluid and I have no experience with charcoal as i've never used a grill that uses briquette. My Steak flavor preference comes only from restaurants.

I think it really comes down to seasonings, but I've tried everything.

I'd love to go to an eggfest, but none are close to me :(

bubba tim · May 2009

Try to keep it simple, start with just salt and pepper. I like granulated garlic and onion salt. LC can't stand those on a steak. Everyone is different. Start with the basics and try slight improvments. :woohoo:

stike · May 2009

well.

maybe a demo is what you need.

there are folks winning awards for the food they cook on the egg, and there are folks kicking it to the curb because the food tastes horrible.

the egg can only do so much. I'm betting that with a little practice, you'll be fine. many folks attribute their success to the egg, when often they are simply paying attention to what they are doing for the first time, and are beginning to really cook for the first time.

i'll say that brisket isn't the easiest thing to do...

and yeah, the "medium well" thing isn't helping preserve any flavor, but if you have them medium well elsewhere and feel like they are good, then you at least ought to expect a decent medium well steak off your grill.

hopefully you can look over someone's shoulder. i'll say, if that guy shows his head, and helps you out, you will be one lucky guy. and he will be quite a generous dude. ...looks like mike maybe might be able to help. hat's off.

MikeTek · May 2009

I'm sorry? What did I do? If I kicked you to the curb, I didn't honestly didn't realize it. All's good, I appreciate any advice I can get.

bubba tim · May 2009

Just read your responce to Stike and then read his responce to yours....There are no Eggfest anywhere near south Fl also. I understand your deleima. The only one in Fl was 6 hours away. LC and I are planning to go to Octoberfest in Oct. We will fly. My suggestion is find a fest that looks good, and drive or fly to it. Just go and look around and meet folks. I would also suggest that you should follow the wisdom of the Stike-ster.
Play around and have some fun. Pizzas, ABTs, corn, romaine, pineapple.....

bubba tim · May 2009

:woohoo: :woohoo: :woohoo: No worries

MikeTek · May 2009

I'll defiantly keep my eye out for a fest. I'm sure since I am an amateur to the eqq as well as cooking in general, there must be a technique that I'm missing.

I've mastered cooking hamburgers on the egg.....everyone that I've cooked em for love me....but man this is an expensive hamburger cooker

Lake Conroe Egger · May 2009

Springfield in September - not too far from KC

Little Steven · May 2009

MikeTek,

You mention briquettes. Is that what you are using for fuel.

S

MikeTek · May 2009

Yeah, that's real close!

I'll have to hunt down the details on that, I'd hate to miss it

Thanks!

stike · May 2009

this is gonna sound stupid... but give it a listen. (i also may get nailed by the cardiologists who frequent the forum).

are you using enough salt? not finely ground table salt, but kosher salt.

before you cook a steak (or any meat, really), sprinkle some kosher salt on it and let it sit for ten minutes or so. no, it is not possible to dry out meat by putting salt on it. you could dump a half cup on there and it wouldn't dry it out (not that you would, juss saying).

salt is REQUIRED in order to taste. it will bring out flavors in the meat, and will enhance any spices.
part of me is thinking that your comparisons to restaurant food might mean that you are eating heavily salted stuff when eating out (lots of sodium). they do it for flavor, frankly. health issues aside, i think you are tasting blandness because when cooking for yourself and others you may be staying the hand. a little salt is not a bad thing. there's a reason it's been said that it is the "spice of life".

i am not advocating using as much salt as restaurants do. but i am suggesting that the difference between what you are used to and what you are doing for yourself may be huge.

my wife goes to possibly the best cardiologist in boston. he told her that, sure, use salt in moderation. but he was very clear that the vast majority of us will not suffer hypertension simply because we use salt, even if we over did it. he reminded us that that is what we have kidneys for, and that if you were a habitual over-salter, you would likely not experience hypertension. his point was that folks who are predisposed (by another condition, genetically, whatever) to issues with sodium certainly need to be very careful, but the vast majority of us should have no long term issues simply from salting (even over salting) our food.

i'm not a doctor, and the advice we got from our doctor was specific to us.

but i can't help but feeling that issues of "blandness" (we had another post about it yesterday) are generally from first-time cooks who may be overly shy with salt.

loco_engr · May 2009

In Reply to: Re:Can any eggers in KC help me out? No flavor woes posted by bubba tim on 2009/05/26 08:34:25

I wait till the Lump is fully lit and not smoking any more. I don't use lighter fluid and I have no experience with charcoal as i've never used a grill that uses briquette

MikeTek · May 2009

I just found out that there will be an eggfest in springfield, so I will attend that. Hopefully, I find out what is wrong with my technique before then, but at least I have a fallback plan.

Thanks for your advice!

MikeTek · May 2009

I think I do have a problem with not Salting or seasoning enough. My only direct comparison to how much I should salt is watching Youtube videos about steak preparation, it seems to me that I am salting enough. However I agree, if the flavor isn't there I must not be doing enough. I just can't tell what enough is. Maybe next time I will just douse the steak with salt and see if the flavor is headed in the right direction

I've already wasted a lot of steak, can't hurt to keep trying.

stike · May 2009

don't douse.

kosher salt is good because you can feel how much there is, and a big pinch has less salt than if you just pinched table salt. kosher offers a much better visual guide to how much (or how little) you are using.

not advocating "dousing" it in salt... just saying, don't leave it out.

Doug in Eggmonton · May 2009

If you guys with the great pictures happen to have one of a properly seasoned with kosher salt steak picture, could you possible post it? I think that you could probably tell just by looking at it if thats the problem.

Doug

Can any eggers in KC help me out? No flavor woes

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