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Grill Marks and Grates - new article

Interesting article in this month's newsletter. For steaks it basically recommends NOT using cast iron grates, flipping regularly during the cook, and doing reverse sear.

Article at:

LBGE & SBGE.  Central Texas.  


  • Little StevenLittle Steven Posts: 28,817
    Oh no, What does this mean to MANGRATES?


    Caledon, ON


  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Don't let BOOMER see this
    Go Dawgs! - Marietta, GA
  • SmolderSmolder Posts: 75
    Just goes to show how much flexibility one has when using good cuts of beef in the first place. This is exactly opposite of the way I have cooked steaks for 30 years, so basically to each their own.
  • Solson005Solson005 Posts: 1,911
    I just read Adam Perry Langs book Charred and Scruffed and he uses the hot potato method flipping often to create a more even cooking of the center of the meat and says he has had a steak with perfect sear marks taste like dog food and the best steak he has ever had did not have sear marks. Different schools of thought and most turn out some great food off a grill 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • AviatorAviator Posts: 1,727
    edited March 2013
    My wife likes her staeks and burgers well done all the way, so my orders are to turn them frequently to get the inside done all the way. She coulnt care less about grill marks. My daughter and I are the medium rare peeps.


    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.


  • henapplehenapple Posts: 15,986
    the mangrates gave me very pretty steaks but I've never really tried for the marks..just taste. I do the reverse sear on all beef.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • nolaeggheadnolaegghead Posts: 26,711
    Good write up.  I generally find meathead's articles to be spot-on, with the exception of cooking to temps to eliminate pathogens.  It's not a temp thing, it's a time-temp thing.  You don't need to cook chicken to 165 to kill salmonella.   You can cook it to a much lower temp for a longer period of time and have the same effect.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

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