When to use the Cast Iron Grid (and when not to)

ChanningJohnson · October 2012

Other than searing when else do you use the cast iron grid. And when do you definitely not use the cast iron grid. After cooking chicken wings on it I started thinking that maybe that's not a good idea. Just trying to figure out if the CI overcooked the chicken or if the cook did : )

Mickey · October 2012

I stopped useing them altogather. I now use SS. Just like the lighter weight and can live w/o big grill marks.

NibbleMeThis · October 2012

I just always use mine. My regular grid is hiding in the garage somewhere.

ratcheer · October 2012

I always use my cast iron grid. I have never used the one that came with my BGE.

Tim

Little Steven · October 2012

My large ci broke. I now use the medium one in the woo. Woo sits under the adjustable rig so I can go from sear to roast by adding a grid on the rig.

DocWonmug · October 2012

I use my CI for most stuff. Great with spatchcock chicken. No offense, but it's not the fiddle, it's the fiddler.

misu · October 2012

I always use my CI grid too, regular grid became home made raised setup rig with screws.

Little Steven · October 2012

One other thing about the BGE CI grid. If you flip it it provides a flatter surface for more delicate things like fish and liver.

Dan4BBQ · October 2012

Little Steven said:

One other thing about the BGE CI grid. If you flip it it provides a flatter surface for more delicate things like fish and liver.

Good idea---thanks

Skiddymarker · October 2012

I use it to sear, and for raised spatchcock chicken. Like Little Steven suggests, it is used flat side up indirect and direct for shrimp and fish.

I also have put the CI grid in, a couple of 3/8"X1"X8" tile strip spacers, the setter legs up, the SS grid. Dome of 250 for a low and slow roast. When the internal hits 120, move the roast to a foil wrap to rest, remove the SS grid, setter (easy to grab because of the tile strips) and tile strips. Crank the fire. In less than 5 min, the CI grid (which was already pretty hot) is ready to sear the roast.

Botch · October 2012

Little Steven said:

One other thing about the BGE CI grid. If you flip it it provides a flatter surface for more delicate things like fish and liver.

I ensure I use mine flat-side up with meatloaves, too; more support.

Although, as others have mentioned I can't remember the last time I used the SS...

ChanningJohnson · October 2012

DocWonmug said:

I use my CI for most stuff. Great with spatchcock chicken. No offense, but it's not the fiddle, it's the fiddler.

No offense taken : ) Do you make any time or temperature adjustments (compared to SS or another surface) when using the CI for chicken or anything else?

Skiddymarker · October 2012

Interesting point, never really thought about it, but when doing chicken breast, raised direct, it is faster on the CI than the SS, both are OEM BGE. Geez there's half the alphabet used up.....

Probably the thermal mass of the CI vs the SS. So yes, I adjust for time without thinking about it - I cook to temp, but it is faster - I think......

jfm0830 · October 2012

I wondered if the cast iron grill grate was intended to be reversible. The CI grates on my gasser are reversible. The grate bars are triangular shaped with all three corners being slightly rounded so they don't come to a sharp point. With the grates in one way you get one of the rounded corner points facing up. When you flip the grate over you get a flat side facing up. Although unlike the BGE CI grate, the flat side isn't really flat, it is slightly rounded. According to the manual the pointy side is for delicate items like fish that you don't want to chance sticking to the grate. The slightly rounded flat side is for maximizing the grill marks. I shall have to play around with using the wide side of the BGE CI grate.

To get back OT: I use the CI for anything I want to get a good sear and maximin grill marks on. I use the SS grate for indirect or if I don't want grill marks. I use the SS grill grate when I use a pizza stone. I install the platesetter legs up and put the SS grate on top of the legs and the BGE pizza stone on top of that.

Jim

HERBBQ · October 2012

I use the ci grate all of the time. one side for searing in nice grill marks (that would be the pointy side and the flat side for everything else. just keep it well seasoned and don't drop it!

DocWonmug · October 2012

Little Steven said:

One other thing about the BGE CI grid. If you flip it it provides a flatter surface for more delicate things like fish and liver.

Wait a minute, let me get this straight. Liver on a BGE?...........

ChanningJohnson said:

DocWonmug said:

I use my CI for most stuff. Great with spatchcock chicken. No offense, but it's not the fiddle, it's the fiddler.

No offense taken : ) Do you make any time or temperature adjustments (compared to SS or another surface) when using the CI for chicken or anything else?

No, just cooked it the same for the chicken. As noted by many, it was cooked to done-ness not time, but the time was real close, temp the same.

Little Steven · October 2012

DocWonmug

11:28AMPosts: 104

Little Steven said:
One other thing about the BGE CI grid. If you flip it it provides a flatter surface for more delicate things like fish and liver.

Wait a minute, let me get this straight. Liver on a BGE?...........

I really enjoy duck and provimi veal liver grilled. Season and rub with a little oil (with duck I use butter) and grill to med-rare

Village Idiot · October 2012

I never use my cast iron grid anymore. Too much trouble. Instead, if I want to be fancy, I'll use my steak brand to brand the meat. Get it red hot, then sear the meat. My brand is a small replica of the one I used when I raised cattle. It's "2L", because my last name is Willson (with two L's). Get it?

Mickey · October 2012

For once VI and not poking fun. You my friend are a renaissance man. I would like to see the list of jobs you held before moving to the couch :x

Little Steven · October 2012

Village Idiot said:

I never use my cast iron grid anymore. Too much trouble. Instead, if I want to be fancy, I'll use my steak brand to brand the meat. Get it red hot, then sear the meat. My brand is a small replica of the one I used when I raised cattle. It's "2L", because my last name is Willson (with two L's). Get it?

Aw Gary you use my handle for yer steaks. Thanks

Village Idiot · October 2012

Little Steven said:

Aw Gary you use my handle for yer steaks. Thanks

Thank you, my dyslectic friend, but that is not an "LS" brand. It's "2L".

Little Steven · October 2012

I though the owt was a bent s...sorry

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When to use the Cast Iron Grid (and when not to)

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