I know Meathead and many others like to use a chimney starter as a grill to sear a steak. I did my normal procedure for skirt steak a couple days ago, salt a couple hours beforehand, oil the steak, then I tried it. I grilled the steak on my chimney starter. The steak tasted burnt, with slight (bad) smoke taste but it wasn't burnt. A little too medium maybe but aside from the grill marks it certainly wasn't burnt. What did I do wrong? Did the oil burn and cause the off taste? Should I not oil a steak when I use this method?
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Did you by chance put anything on the meat besides oil? Pepper and other seasonings will burn with that kind of heat exposure. Or perhaps were flames actually coming up contacting the meat? Flame contact, when prolonged, will deposit soot and lead to this off taste. That's why flame broiling (think family reunion hamburgers grilled by Uncle Leo) isn't' always what it's cracked up to be.
If you start with a thin (1/2"-3/4") dry steak, salt only, and only go 2-3 mins max each side, you should be good. If that's what you did then I'm stumped.
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Originally posted by Huskee View PostDid you by chance put anything on the meat besides oil? Pepper and other seasonings will burn with that kind of heat exposure. Or perhaps were flames actually coming up contacting the meat? Flame contact, when prolonged, will deposit soot and lead to this off taste. That's why flame broiling (think family reunion hamburgers grilled by Uncle Leo) isn't' always what it's cracked up to be.
If you start with a thin (1/2"-3/4" dry steak, salt only, and only go 2-3 mins max each side, you should be good. If that's what you did then I'm stumped.
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Administrator
- May 2014
- 18991
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I'd recommend just using a little less charcoal so the chimney isn't as full. You'll still get all that heat channeling up. I'm not a lump user anymore and have never tried this with lump to know if that is the culprit or not.
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Grape seed oil has a fairly low smoke point, so using it with a very hot fire is not a good idea - it will burn. Here is a page with the smoke point of various oils, (scroll down a bit):
http://www.seriouseats.com/2014/05/c...it-matter.html
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Alton Brown recommends grilling skirt steak directly on the coals. I haven't mustered up the guts to do this yet.
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Ugh. This is why grates were invented, Alton!
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I've tried this a few of times. It produces a great flavor with low effort. But, you inevitably get some unpleasant grit on the meat. It's like little grains of sand and very unpleasant. I think it's a neat idea and there is some novelty to it but probably something I won't make a habit out of.
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Agree with Hacking. Have done it. Enjoyed it. even if I have charcoal, I'd never do it again.
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Originally posted by RonB View PostGrape seed oil has a fairly low smoke point, so using it with a very hot fire is not a good idea - it will burn. Here is a page with the smoke point of various oils, (scroll down a bit):
http://www.seriouseats.com/2014/05/c...it-matter.html
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When we're doing grilling and higher heat stuff we've been going with Coconut oil because of its higher flash point. Olive oil gets nasty if it gets too hot so we don't usually cook with it. I'd concur that it was most likely the oil. We also don't cook with black pepper, it gets bitter. White pepper we use in the cooking part, black pepper in the finishing part.
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Last edited by Spinaker; August 12, 2016, 02:20 PM.
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Thanks for the help everyone! I'll need to try out keeping the coals an inch or so under the grates with the help of my slow and sear and the afterburner method to compare. If I use oil (like a skirt steak marinade) I'll be sure to use high smoke point oil, or no oil at all if nekkid and using the afterburner (along with less charcoal in the chimney starter).
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Club Member
- Jul 2016
- 435
- Barnsley's Ford
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Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi"
Smoker: None yet, part of why I joined
Thermometer: 10+ yr old Taylor digital thermometer with remote
Sous Vide: Anovo Imersion Circulator (1st gen)
Coffee Roaster: Hot Top Coffee Roaster
Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf
I was reading a SE Food Lab post on dry aging and came across this bit on searing with guest Adam Savage.
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