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Momma's Got A New Toy
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Dredger
Posts: 1,468
Big thanks to Ceramic Grill Store for a super fast delivery of the GrillGrates. We'll be doing burgers this weekend and anxious to try them out. Any pointers from those using them?
Large BGE
Greenville, SC
Greenville, SC
Comments
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they will melt.. someone posted a picture trying to nuke food a while back at 600+..Beaufort, SC
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For beautiful grill marks, use them as shown in your picture. However, I usually invert them and cook on the flat side for a perfect all-over sear. You might try it both ways and see what you think. Also, these things come to temp in about two minutes or less, unlike cast iron, which takes forever. You obviously know that they weigh next to nothing and are virtually maintenance free. I have bought a lot of accessories. These by far get the most use.
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whats the purpose of these?------------------------------------------------------------------------LBGE 2013 - MiniMax 2015 - Seemingly every accessory the fine folks at CGS sell - Fightin' Texas Aggie till I die - Gig 'Em - Located in the bright lights of Dallas
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Wow @plumbfir01, were those yours?? @tamu2009 they're supposed to prevent flair-ups, I think. I was researching cooking filet and thought this would be good. I saw this video and that's why I ordered them. He's cooking at around 600 degrees. He starts the cook at 5:29
https://youtu.be/OfIkj_IQq-0
Large BGE
Greenville, SC -
NOoooooo i know alum has melting point but this guy didn't apparently... lolBeaufort, SC
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@Rick1 thanks for the tip. I will use the flat side. We use grass fed beef and it is very lean, another reason we chose this system.Large BGE
Greenville, SC -
How hard is it to NOT melt them? About as hard as it is to keep your grate temp under 1200F.
______________________________________________I love lamp.. -
plumbfir01 said:NOoooooo i know alum has melting point but this guy didn't apparently... lolI've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Dredger said:@Rick1 thanks for the tip. I will use the flat side. We use grass fed beef and it is very lean, another reason we chose this system.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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I have heard good things about those. Enjoy!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Thanks @SoCalTim we're probably going to need to do 3 rounds, so I may try them both ways and see which the crowd likes best. Cook is on Sunday. Pics on Monday. We usually partake of too many adult beverages to resize pics on computer on Sunday, lol.
Large BGE
Greenville, SC -
These work very well. Quick to temp and virtually free of any concern. Use both sides with no worries. Great addition, you will enjoy the heck out of them."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Thanks everyone for your input. That's what I love about this forum. Ask a question and promptly get an answer. Looking forward to having a lot of fun with this "toy".
Large BGE
Greenville, SC -
I can't believe you didn't go with Mangrates!!!XL & Mini & knock off medium. Western North Carolina. Formerly Franklin, TN. Formerly in Palm Harbor, FL.
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Big fan of grillgrates for fatty foods like burgers. Prevents flare-ups and sooty smoke. I haven't used them smooth side up though. Have to give that a try.Cedar Park, TX
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volfan1 said:I can't believe you didn't go with Mangrates!!!
I use them frequently and encourage you to experiment with them raised direct. Makes a killer barrier for doing longer, lower chicken cooks where you want the skin crisp- Also makes for a nice segmentation of your grill to keep veggies or other foods that cook quicker off to the side so you can get all the goodies on the table at the same time without some of them getting cold.Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
Thanks @allsid . I appreciate that info. I have the adjustable rig, also, from Ceramic Grill Store. Thanks, again, Tom. Any recommendation as to which level would be best? I'm thinking on top of the sliding D grid. This is going to be such fun!
Large BGE
Greenville, SC -
We used the GrillGrates yesterday for burgers. They did a fine job. Didn't get a lot of pics, but I am happy with the results and grill marks. @Smokinpig, thanks for the post on the Arctic Cove misting fan. Although it was very humid, it helped a lot.
Large BGE
Greenville, SC -
So basically they make great grill marks and control fare ups? If so I would just use my raised grid, because there are other things I need more, but maybe some day. I do the same kind of cook on my XL with out the grill grates and come out with the same outcome. I guess it keeps the meat from really getting charred? If that's the case my kid wouldn't complain about the black stuff that he makes me cut off his steak.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Actually, the main reason we got them was for filets. We get our beef from a local farmer and his steaks are usually two inches thick and sometimes a little more. I was debating a half stone and a reverse sear, which we may still try, but this set-up seems very useful too. Sorry I didn't get a pic of the grill marks. Juggling too many balls in the kitchen and on the egg, so while I was inside tending to the deep fryer, "someone" helped by putting the cheese on the burgers to melt. I was going to take a pic before the cheese went on. Heck, I didn't even get to see them totally finished, just the first flip.
Large BGE
Greenville, SC -
I talked to Brad at Grill Grates about putting grill grates on the Spiders. kinda already new the answer but thought I'd ask. It was all of a 10 second discussion ---- not a good idea.
same reason we went to stainless drip pans.......
double same reason why I don''t recommend foiling stones and platesetters, folks never just wrap the top side........
twww.ceramicgrillstore.com ACGP, Inc. -
Couldn't resist with the thread title https://www.youtube.com/watch?v=bfmuUf-47M4
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tjv said:same reason we went to stainless drip pans.......
double same reason why I don''t recommend foiling stones and platesetters, folks never just wrap the top side........
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