CI grate

RiverDoc · September 2014

I realize this is basic grilling however I really don't know. What is the CI good for I understand steaks but do they make good sear marks or is there a better way. And what else do you all cook on a CI grill? I'm still learning here and appreciate any and all help-

Brisket_Fanatic · September 2014

Cast Iron grates are good for all cooks. They do provide better sear marks has they have better heat retention and transfer once heated up. Also like any cast iron make sure you keep it seasoned or it will rust.

smokeyw · September 2014

I have the cast iron grate and like it a lot however, when searing steaks I always go for my GrillGrate. Just google it and you will see. It is worth the money!

mlamb01 · September 2014

One overlooked feature of the CI grate is that it has 2 different sides. On one side the bars have a very wide surface. This is good for things that might sink down into the space between the bars, like burgers, asparagus, fish, etc. The other side has a narrow surface, and will put a darker mark on things like steaks.

One other benefit of the CI grate is that you can use it to do an indirect cook if you do not have a platesetter. Buy two or three bricks, wrap them in HDAF, and put them on the edges of the CI grate. Put a cheap disposable foil pan in the middle of the CI grate, then put the original grate on top of the bricks. Cook your food over the foil pan on the original grate. Did some bacon this way a few days ago, and it turned out great!

fence0407 · September 2014

I use my CI grate all the time. It does create great sear marks on burgers, fish, steaks and poultry. Another advantage I've seen is that when flipped with the bottom side up, the gap between each grate is smaller - this helps from having thinly sliced veggies etc. from falling through.

I got a new 10" Lodge CI flat griddle that I will be using to sear my steaks instead of the CI grate. But, if you're thinking about getting the CI grate - DO IT.

Mickey · September 2014

Gave away all my CI grates. Heavy and can live just fine w/o thicker grill marks.

RiverDoc · September 2014

Thanks everyone! I've looked at the GrillGrate but didn't know if the CI would also be a good investment. I've been Egging for 3 months now and LOVE it but so much to learn. Last question I have been cooking all my grill-types ie burgers, steak, chicken and fish raised. Is this correct or should some of Therese be cooked at the stock "ring" level?

Skiddymarker · September 2014

CI grid is mostly used to mark veggies, eggplant, zucchini, carrots. For steaks, depends on wether you want a steak that looks good or is (as some would say) properly seared. CI grids do a great job of providing grill marks - which are actually burnt meat marks, not really searing at all - more like branding. Some like the texture and taste.

Searing is better done with a more open grid - like the SS grid. Lightly dab dry the meat before the sear to speed up the Mailard reaction. A properly seared steak has that mahogany colour everywhere - not stripes or grid lines. Many prefer to sear in a CI skillet or use a torch to get even colour. I've changed my opinion on this over the past couple of years, my reverse sear set-up was to put the CI grid on the fire ring, setter on the CI grid, SS grid on the setter. Cook steak at 225º-250º indirect until IT is about 115º, pull the steak, tent it, pull the setter and open the vents to get the egg nuclear. Sear and serve. This method gives the smoke and rub a chance to work some magic.

Now I often use the Trés Booblay (ANOVA sous vide) and sear with a CI skillet or butane torch, finish with compound butter and/or board sauce.

No right or wrong, just different.

fishlessman · September 2014

havent used my cast iron grid in years, i just light a hotter fire for searing with my stainless grid. the cast iron grid is heavey, has too much heat retention for how i cook in the egg, and is prone to cracking.

GATABITES · September 2014

I love using mine for searing:

SGH · September 2014

@GATABITES‌
Brother that's some awesome grill marks above. You have perfected that to the point of art work!! Excellent looking for sure brother Gata!!!!!

GATABITES · September 2014

@SGH‌ - thank you my friend. I just want4d to demonstrate how I use the cast iron. I love it.

paqman · September 2014

Too much maintenance... I don't use mine anymore.

SGH · September 2014

@GATABITES‌
I use both SS & CI for different cooks. I like them both for various reasons. The CI sure will make some awesome looking grub as you demonstrated all to well my friend!!

RRP · September 2014

I'll let this picture explain why I love mine!

bcsnave · September 2014

paqman said:

Too much maintenance... I don't use mine anymore.

Lmao...hey Paq'y....are you just a sour apple? everything you post is like you're being a douche'

Biggreenpharmacist · September 2014

I love mine. Have CI for both Large and Small. The weight isn't really an issue, but then again, I'm not a girl.

RiverDoc · September 2014

@GATABITES‌ and @RRP‌ most impressive marks! I see many steaks in my future trying to recreate this( most likely in vain) but it will be fun trying thanks for all the help I'm going to get it.

RRP · September 2014

RiverDoc said:

@GATABITES‌ and @RRP‌ most impressive marks! I see many steaks in my future trying to recreate this( most likely in vain) but it will be fun trying thanks for all the help I'm going to get it.

Thanks - the other reason I love them is it drives my b-i-l nuts! He's a gasser and he can't do that unless he drew them on with a Magic-Marker!

Biggreenpharmacist · September 2014

@RRP that weber sear grate that I use on my small leaves those awesome marks, too. It looks like expanded metal so you dont have to rotate the steaks or chops to get the crosshatch.

RRP · September 2014

Biggreenpharmacist said:

@RRP that weber sear grate that I use on my small leaves those awesome marks, too. It looks like expanded metal so you dont have to rotate the steaks or chops to get the crosshatch.

I hear you Shane, but I like the artsy-fartsy flair of perfecting the 90 degree flips! LOL

fljoemon · September 2014

RRP said:

Thanks - the other reason I love them is it drives my b-i-l nuts! He's a gasser and he can't do that unless he drew them on with a Magic-Marker!

Aww .. c'mon @RRP .. I have a 15 yr old Weber gasser (Silver Genesis

with cast iron grates and I can get the same exact grill marks like you do all the time!

Next time I grill steaks on it I will post a pic :-)

Biggreenpharmacist · September 2014

@RRP I screw them up. My angles always end up obtuse (or is it acute?). Either way, not good. I have to cheat.

Dobie · September 2014

fljoemon said:

RRP said:

Thanks - the other reason I love them is it drives my b-i-l nuts! He's a gasser and he can't do that unless he drew them on with a Magic-Marker!

Aww .. c'mon @RRP .. I have a 15 yr old Weber gasser (Silver Genesis with cast iron grates and I can get the same exact grill marks like you do all the time!

Next time I grill steaks on it I will post a pic :-)

Yeah my Weber Genesis will do that with a flick of a switch.

bettysnephew · September 2014

I use the CI flat side up for doing meatloaf. The narrower gaps keep the meat atop the grid and still allow for good smoke around the loaf. I also like grill marks on my steaks.

Caymanite · September 2014

I get great sear marks with my stainless steel grid, don't see the need for a CI grid.

bcsnave · September 2014

I love my cast iron....I even got 9" lodge no handle griddles ...heat them to 500 on the mini..sear fillets and finish at 325 on the large..keep the fillets on the griddles..put on wood plates..

cast iron is nice..but you don't NEED it ..(just ask Biggreenpharmacist )..hell you don't even NEED a Big Green Egg...

NPHuskerFL · September 2014

My CI stays in the egg on my LG.

bcsnave · September 2014

So Husker...you cook everything on CI

CI grate

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