Salmon on a grill mat?

humbleprisoner

So I recently was given a pair of grill mats (set of 2 Kona grill mats), and was told to try them out the next time I cook some seafood to test how they do. I have used these things with chicken, and was kinda on the sidelines about how well I felt it worked, but I wanted to see 2 things. First, will the normal method of cooking skin side up, then flipping to finish work probably, and second, has anyone used these yet in their Eggs and liked them? 

Like I said, on the fence, but trying to give a fair and honest judgment on the product. 

blind99

I got one too and haven't had a chance to use it. Hopefully someone has figured out what to do with it. 

Mim-the-beam

I purchased two Kona mats and have not yet used them. I guess I am thinking that the mat is made of chemicals that will interact with the food in a bad way.  I'll stick with cedar planks.

humbleprisoner

@Mim-the-beam That was my fear as well, but they (Kona's mat company) that even after 150 burns no chemicals were present in the food. Do I believe it...I don't know, all I know is that I was very surprised how well these mats did with the salmon filets and shrimp kabobs I made. 

Mim-the-beam

@humbleprisoner  - I would suggest that you consider using Lee's Garden and Grill mat.  I got them from Amazon and they prove (independent study of one) that they are cleaner and have less interaction with the food. I spoke to Tom Lee who is getting me more information on how what they are made of.  All he knew is that they were made in China and free of PBA and FDA approved.  But I want to know what it is made from as well.  

 I love the concept of using mats especially on someone else's grill that you can't burn off. (like at a park).

I am a new egger who has a second had egg and table.  The table was scorched and I explored ways of making it work prior to doing my outdoor kitchen and granite. Yay!  I thought I could use the mat as a heat barrier but it isn't that.  What it does is trap the greases and juices and holds everything together. 

I used some testing methods, the way I am trained at work.  It tested that the Lee's mat was clean and not interacting but the Kona mat was.  Go figure.  As I find out more, I will post it.

humbleprisoner

@Mim-the-beam The more you know the better right? I will definitely have to look into Lee's as well. Thankfully these mats aren't my regular go to when I am grilling, and after reading more about this they may be used even less. 

I am curious on your testing methods, mostly due to the fact that it seems like amazing science, and would love to see any extra info you find when it comes to these mats. Thanks for the info!

Darby_Crenshaw

I always thought the typical way was skin side down the whole time? pan or grill.  this allows the skin to crisp up, especially in a pan.

[shrug]

I wouldn't personally use a mat for grilling.  No browning, and no benefit of the direct fire. Are there any openings to allow the food to see the fire?

humbleprisoner

@Darby_Crenshaw No the one I have (Kona Mat) acts as a barrier against flame, but still allows for sear marks and browning. I posted a separate thread about my results that included some pictures (http://eggheadforum.com/discussion/1184724/grilled-salmon-and-bacon-wrapped-gulf-shrimp#latest).

The only thing about it was that there was still a lot of fat on the salmon that didn't cook out like I thought it would, and you do have a pretty heavy buildup of juices on the mat itself. 

Mim-the-beam

@Darby_Crenshaw Like I said before, if you are going off to a park with your family to picnic, you wouldn't put your food on a very dirty grill.  So that is a good application for a mat.  There might be other applications where you want indirect heat so that it doesn't fall apart and you can get to many little pieces like grilled vegetables.  It is a type of "pan" without sides that gives more directness to the heat of the cooking grid and doesn't release fluids to the fire.

Darby_Crenshaw

If I were going to cook on a public grill (or any other, for that matter), the grid would be hot before the food went on, and that means not only easier for me to clean, but the trial by fire of it all would sanitize it.

If I thought ahead to bring utensils to cook with, I'd have a grill brush.

Mim-the-beam

@humbleprisoner

I contacted both companies for information and will for sure notify you by posting here you when it comes in.  

I am involved in an amazing science which I use with doctors for healing common and uncommon issues in the tissues for the last 35 years.  It is a combination of applied kineseology, which when used correctly can lead you in a direction to check out.  I also use a form of intuition (sensitivity) to "look at" interactions in their energetic form.  With training and regular practice, I can dial in my (OCD) awareness really tightly and look at many amazing things.  
Anyone can send me a message.  I check the email box.  

I have been loving this forum for the last few weeks since I got my BGE.   You guys are hysterical, authentic, and (burp) drink a whole lot of beer!  You are informed and you get INTO it.  All very essential.  You have saved me so very much money.  I haven't even cooked yet!  I am "riding" (surfing term) a LBGE, ash kicking basket, adjustable rack, DiggiQ and thermopen.  All set to cook but I am doing a few seasoning things first.

My sons and I are urban "foodies" but I have no objection to learning how to BBQ, wood fire pizzas, smoke scallops, and learn tandoori.   My 22  year old son is a chef at one the best (#18) restaurants in the world.  (la Bernadine, NYC).  As his mom, I try keep up with his fiery passion, level of intensity and mastery of flavor.  He is my "drive" to learning and wood, ceramic, and this heat range are very appetizing.  Electric oxidation, gas, propane, not so much.  Beer? (burp!)  I got into pottery in college.  Chemistry and all.  I love this type of learning.

Mim-the-beam

@humbleprisoner   I have heard back from Jamie at Kona Grill Mats: He says

"Kona grill mats are made of a proprietary food grade virgin PTFE with  proprietary fiber core.”  He says it is the same thing that is used in non-stick cookware. (only without the pan)  He also say that more specific information can be found at Dupont.  Perhaps that is who manufactures these mats as well but he didn’t say that directly.

Each product that touches food must be sent through specific tests.  Independent labs run tests for thermoanalysis and other high temperature analysis to insure each lot meets requirements.

For more on that, see this site: http://www.fda.gov/Food/IngredientsPackagingLabeling/PackagingFCS/ucm064166.htm

eggnewtoy

I used them on my gas grill and they were great for fish and seafood.  Great sear and grill marks.  

Mim-the-beam

@eggnewtoy  Its great for that.

wmill3

Personally I would NOT trust any mat made in China to be free of harmful chemicals.  You don't KNOW what goes into their manufacturing processes.  

Darby_Crenshaw

Air is filled with chemicals

DMW

Darby_Crenshaw said:

Air is filled with chemicals

So is flatulence

SGH

DMW said:

Darby_Crenshaw said:

Air is filled with chemicals

So is flatulence

The chemicals must not be to deadly. My mother in law farts non stop. She breaths in and farts out in perfect rhythm. Just that I know of, she has farted non stop 24 hours a day for 26 years, give or take a little either way. If the chemicals in a fart were the least bit harmful, this old bag would have poisoned herself to death many, many years ago. She has farted over 60 times just in the amount of time it has took me to type this. While it does stink to high heaven, we all still remain. Why do I mention this brother D? Hell I don't know. Boredom I reckon my friend. Fart in peace my friends. 

DMW

SGH said:

The chemicals must not be to deadly. My mother in law farts non stop. She breaths in and farts out in perfect rhythm. Just that I know of, she has farted non stop 24 hours a day for 26 years, give or take a little either way. If the chemicals in a fart were the least bit harmful, this old bag would have poisoned herself to death many, many years ago. She has farted over 60 times just in the amount of time it has took me to type this. While it does stink to high heaven, we all still remain. Why do I mention this brother D? Hell I don't know. Boredom I reckon my friend. Fart in peace my friends. 

This is one of the funniest things I have ever read on the forum ever. Well done @SGH

SGH

DMW said:

SGH said:

The chemicals must not be to deadly. My mother in law farts non stop. She breaths in and farts out in perfect rhythm. Just that I know of, she has farted non stop 24 hours a day for 26 years, give or take a little either way. If the chemicals in a fart were the least bit harmful, this old bag would have poisoned herself to death many, many years ago. She has farted over 60 times just in the amount of time it has took me to type this. While it does stink to high heaven, we all still remain. Why do I mention this brother D? Hell I don't know. Boredom I reckon my friend. Fart in peace my friends. 

This is one of the funniest things I have ever read on the forum ever. Well done @SGH

Brother D, every word is true my friend. She never stops, even whe she is asleep. She is a eternal gas spewing machine. I can't believe that her butt hole is not wore out from the steady flapping. Makes one stop and ponder for sure.