What does a quarter turn mean?

Larrymac · February 15

I hear it mentioned in several threads so I tried googling-- couldn't find info.
Still a neophyte with the BGE so please excuse these elementary questions.

maybe I should be asking how or when to do it ?

Charlie tuna · February 15

Consider it in another term -- cooking the side of a roast -- not just the top and bottom...

Mickey · February 15

I am guessing what you are talking about is grill marks to get the diamond marks on food. This is for presentation only. Most doing on CI's (cast iron).... Just not important to me but lots of people are for it.

SmokeyPitt · February 15

I think perhaps that refers to when you are grilling something like steaks, some people will rotate the steaks 90 degrees or so in order to get grill marks that go both ways. It makes sort of a hash pattern (#) on the steak.

SmokeyPitt · February 15

Mickey beat me to it.

jlsm · February 15

I've never done it because I don't like opening the lid more than needed. You also get the best results with the cast iron grid.

Griffin · February 15

90 degree turn.

SeeingSpots · February 15

I'm obsessed with grill marks although I'm certain their is no REAL affect on the taste of the meat. BUT, as they say, "You eat with your eyes first." In that, I am a firm believer.

Use your tongs or spatula as a guide, pick-up the meat with the utensil perpendicular to your body, then turn it a 1/4 turn, or until the utensil is horizontal to your body.

Larrymac · February 15

Mickey said:
I am guessing what you are talking about is grill marks to get the diamond marks on food. This is for presentation only. Most doing on CI's (cast iron).... Just not important to me but lots of people are for it.

Yes

Larrymac · February 15

SeeingSpots said:
I'm obsessed with grill marks although I'm certain their is no REAL affect on the taste of the meat. BUT, as they say, "You eat with your eyes first." In that, I am a firm believer.

Use your tongs or spatula as a guide, pick-up the meat with the utensil perpendicular to your body, then turn it a 1/4 turn, or until the utensil is horizontal to your body.

When doing a steak would that be 2 turns on each side?

Larrymac · February 15

SeeingSpots said:
I'm obsessed with grill marks although I'm certain their is no REAL affect on the taste of the meat. BUT, as they say, "You eat with your eyes first." In that, I am a firm believer.

Use your tongs or spatula as a guide, pick-up the meat with the utensil perpendicular to your body, then turn it a 1/4 turn, or until the utensil is horizontal to your body.

When doing a steak would that be 2 turns on each side?

Eggcelsior · February 15

Larrymac said:

I'm obsessed with grill marks although I'm certain their is no REAL affect on the taste of the meat. BUT, as they say, "You eat with your eyes first." In that, I am a firm believer.

Use your tongs or spatula as a guide, pick-up the meat with the utensil perpendicular to your body, then turn it a 1/4 turn, or until the utensil is horizontal to your body.
When doing a steak would that be 2 turns on each side?

Yes. You'll see some recipes that say something like "grill steak for 60 secs then rotate 90 degrees and grill 60 seconds more. Flip steak and repeat" This would be 4 total. Sme only have you do it on one side(the "presentation" side) so you still get good marks on a side but the whole steak is not overcooked. Depends on the heat of the coals.

caliking · February 15

More specifically, lay the cast iron grate down with the ribs of it oriented towards the hinge (parallel to it). Lay the meat down oriented in a 10 o'clock position (the hinge being 12o'clock). After a few minutes turn the meat to point in the 2o'clock position, without flipping - the same side of the meat should be facing the fire.

After another few minutes, flip the meat and finish cooking. You only need grill marks on one side. Many ways to do this, this is just one example.

SeeingSpots · February 15

Eggcelsior said:

Larrymac said:

I'm obsessed with grill marks although I'm certain their is no REAL affect on the taste of the meat. BUT, as they say, "You eat with your eyes first." In that, I am a firm believer.

Use your tongs or spatula as a guide, pick-up the meat with the utensil perpendicular to your body, then turn it a 1/4 turn, or until the utensil is horizontal to your body.
When doing a steak would that be 2 turns on each side?

Yes. You'll see some recipes that say something like "grill steak for 60 secs then rotate 90 degrees and grill 60 seconds more. Flip steak and repeat" This would be 4 total. Sme only have you do it on one side(the "presentation" side) so you still get good marks on a side but the whole steak is not overcooked. Depends on the heat of the coals.

Well teeechnically, it's three. Put meat on grid, wait,

1. 1/4 turn,

2 flip, wait

3. 1/4 turn, remove meat.

:P

Eggcelsior · February 15

You are correct. I meant to say 4 MINUTES total. Hooray for mobile editing!

pgprescott · February 15

Actually, a 1/4 turn is 45 degrees. 180 deg. Being a full turn not 360 deg. This gives you diamond pattern in lieu of cubes.

Eggcelsior · February 15

There are many ways to do the same thing: crosshatch, diamond pattern, straight lines.....

Context, Watson, context.

To each their own!

Mickey · February 15

Eggcelsior said:

There are many ways to do the same thing: crosshatch, diamond pattern, straight lines.....

Context, Watson, context.

To each their own!

I would like W's. How do I get W's....... :-t

nolaegghead · February 15

@Mickey

try one of these

Eggcelsior · February 15

I guess one would have to get a swing grate and only cook on the "W" in "CGW".

Or get a branding iron. That might be cheaper.

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What does a quarter turn mean?

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