IGX

This was my Father's Day gift to myself. And last night I grilled my first steak on it. Results were Awesome: high sear with NO flareups. Great grill marks.

I know this belongs in the Product Review Forum, but I don't give a fuck.

http://www.grillgrate.com

Looks kind of interesting although my weber doesn't flame up very much unless I've got it loaded with chicken thighs or similar. I've been using a cast iron skillet on my grill lately, starting the steaks on the skillet then putting them on the grate to finish cooking. I'm no gourmet, far from it, but the steaks have been turning out awesome.

My grill flares up like a motherfucker, so much compared to my last grill I was thinking of scrapping it. I'll give these a try.

I was ready to replace my 10+ year old Weber grill. But I think I can keep it now.

No down side so far. But I've only used the grill grates 2X, so far.

Update: this thing saved me from replacing my old Weber grill. $$$ Nothing but WINNING with this product.
I've grilled multiple veggies, steaks, salmon, ribs, hamburgers, and hotdogs…all with good results.

Last night I grilled a rib steak with all three burners on High - no flareups. I just have to adjust to the reduced grilling time, now that I can run the grill full bore.

Congratulations on your new griddle.

Fuck sakes. You'd think a fire professional could control a real grill.

The grill grate is nice

seeahill wrote:Congratulations on your new griddle.

Fuck sakes. You'd think a fire professional could control a real grill.

Careful, Tim.

This was my last day at work:



So I could do your cabin on my coffee break.

Update: because of reviews here I decided to give grill grates a try. I don't have problems with flare-ups, I just wanted something hotter than my ten year old Weber propane had in it. The grates get super heated. Better grill marks. And if you like the Maillard reaction, and want to have that nice seriously browned exterior, you can turn the grates upside down. Pretty much the whole surface of the meat gets Mailard-ed, not just the grill marks.

So,OK, I was wrong in my initial reaction to these things. They're the cat's ass.

How does it compare to a Big Green Egg?

I'm off the egg lately. Too fussy. I now have a pellet grill/oven that is sensational. In the winter I throw a welding blanket over it. Can't recommend them enough.

I still like my grill grates, but my fucking grill is dying.

I'm thinking about one of those automatic wood pellet things next.

You won't regret the pellet grill. You should know that they need to be plugged in, so you have to have an outlet somewhere outside. Secondly, while they can smoke anything, the heat is all indirect. Turkeys, chickens come out fine, with crispy skin, but you can not brown meat. A beef roast comes out sort of a dusky red color. It tastes good but doesn't look so great and you don't have the nice taste browning gives. But you can do a reverse sear by browning the smoked meat in a skillet on the stove or over grill grates on a hot grill.

Got any questions, ask me.

So a better replacement for the smoker (which does an awesome job, but is a little bit of a pain in the ass) than the gas grill.

if you cook your free-range beef on a grill grate, would it be paleo?

or does the modern cooking technology disqualify it?

Chris McClinch wrote:So a better replacement for the smoker (which does an awesome job, but is a little bit of a pain in the ass) than the gas grill.

I'm not quite understanding your question. The pellet smoker is dead easy. Just Fill the hopper with pellets (your choice of wood and they are all pure wood, no filler or binder, no previously varnished stuff). Set the temp on the dial. Put the probe in the meat. When the thing comes to temperature, put the meat on and check the reading on the probe (you don't open the grill) and take it off at your desired temp.

You wouldn't want to do a steak on the smoker. There is no direct flame. And you need that direct flame to get the sear. I take a roast out of the smoker and put it on my propane grill, which is already hot. Sear it that way. Since the meat is already hot, it only takes a minute or so to get a good sear.

seeahill wrote:

Chris McClinch wrote:So a better replacement for the smoker (which does an awesome job, but is a little bit of a pain in the ass) than the gas grill.

I'm not quite understanding your question. The pellet smoker is dead easy. Just Fill the hopper with pellets (your choice of wood and they are all pure wood, no filler or binder, no previously varnished stuff). Set the temp on the dial. Put the probe in the meat. When the thing comes to temperature, put the meat on and check the reading on the probe (you don't open the grill) and take it off at your desired temp.

You wouldn't want to do a steak on the smoker. There is no direct flame. And you need that direct flame to get the sear. I take a roast out of the smoker and put it on my propane grill, which is already hot. Sear it that way. Since the meat is already hot, it only takes a minute or so to get a good sear.

Got it. Basically confirming that the pellet smoker could replace my charcoal smoker easily when it dies and be less of a pain in the ass, but that I'd still want to keep the propane grill.

Thanks for the clarification!