Quote:
Originally posted by Destrox
[B] Everything you said I pretty much follow, and let me tell everyone you'll be happy you cook you steaks this way.
BUT the fat is one of the best parts of a GOOD steak! So much flavor right there being thrown away. 
|
If your meat is of the right quality, you'll still have a great deal of fat marbling in the meat. It's those 1/8 pound chunks on the sides of the meat that do nothing but ask to be set aflame. When those pockets melt, they catch on fire, making the melting process go faster, which makes more flame.
You only have this problem during the searing stage, where you want intense heat for a short amount of time. If the grill is well sealed during the searing process usually there is not enough oxygen present to start the burn. (Ever notice what happens when you lift the lid and get some air in there? FIRE!)
But yeah, you were on the right track with the indirect cooking.. ..indirect heat is a necessity, and with indirect you will never have flareups!
..and yes, the FAT is where the flavor is! Gotta love fat!
-SF
On a good grill, flareups period shouldnt happen. The last 2 webbers I've had a good system of stopping them, and allowing a better indrect heat cooking. Flavorizer bars are your friend.