How 'Tapping' Your Grilled Meat Gives It A Ton Of Extra Charcoal Flavor - Tasting Table

"By tapping the meat repeatedly against the hot grates, you're 'shaking loose' the liquid fat which, when it drips down onto the hot charcoal, ignites and creates small, controlled flare-ups."

"The smoke here is extremely aromatic and packed with the classic charcoal-grilled flavor that every grill-master loves. When it wafts up from the firebox and into your food, it coats the grilled meat in all that mouthwatering goodness."

"The 'tapping' trick works especially well for fattier cuts of steak, like New York strips or porterhouses. You need the extra fat to render in the heat to really get the flare-ups going."

"You'll know you've pulled it off correctly when you see small flames coming up and around the sides of the meat. But keep in mind that too much flame for too long is also bad news."

Tapping meat against hot grates while grilling releases liquid fat, which ignites and creates small flare-ups. This technique enhances the charcoal flavor and infuses the meat with aromatic smoke. It is particularly effective for fattier cuts like New York strips or porterhouses. The process involves gently tapping or pressing the meat against the grates to achieve controlled flames. However, excessive flames can be detrimental, so it's important to monitor the height of the flames and adjust the meat's position as needed.

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