GrillGrates, Thoughts?

Eggaroo

I bought these for my Weber gasser the year before I got my egg. I think I've used them on my egg once or twice. Mrs. 'roo thinks grill marks are impressive so when I feel like impressing her I bring out the GrillGrates.  Myself, I like them best for boneless, skinless chicken breasts and fish.

Photo Egg

Theophan said:

smokeyw said:

There is a reason almost every world championship steak cook-off winner in recent years has used GrillGrates. And FYI, he is not judging his own steak.

Do you know what the criteria used for judging are?  If part of what the judges are looking for specifically includes grill marks, then that would be a good reason the winners use GrillGrates, but it would have nothing to do with what the steak tasted like.

It's sort of like competition guys saying that the ribs they make for competition aren't really what they love to eat, because they're too sweet.  They're great for competition because they look gorgeous and that first bite "pops," but if you just want to sit down and eat a plate of great ribs, you'd really rather have them cooked differently.

Like @Thatgrimguy, I gather, I don't really get the point of grill marks, and a steak that's gray between the marks and browned only on the marks isn't a steak I'm eager to eat, myself.

Dredger. Beautiful looking steak, inside and out. Grillgrates are the ones winning.
They are NOT judged only by appearance.
Below are what judges are looking for. All are worth 20%, and ties being split by taste then by doneness. Seems similar to most other comps.

Steaks will be judged with regard to Taste, Texture, Appearance, Doneness and Overall Impression.

·       Steaks should be cooked Medium (warm pink center).

·       Steaks may be lightly trimmed before, but not after, cooking

·       This event will be judged by a panel of judges and will be in a “blind judging” format.

·       Competition steaks must be submitted in the provided boxes. Steaks may not be marked in any way with the exception of grill marks. No garnish is allowed. Steaks must be turned in whole and uncut.

·       Turn in times will be announced at cooks meeting. Steaks turned in after the deadline will NOT be judged.

·       Taste is the first tie breaker and doneness is the second tie breaker.

oldmandawg

Big ass CI skillet for me.

tonyled

they seem to solve a problem that does not exist.  id rather use cast iron grates or a pan

smokeyw

Great food is not a problem but rather something we all strive to achieve. I cooked really good steaks without GrillGrates, but they definitely took it up a notch. We all get there in different ways.

Dredger

Thanks @Photo Egg. The first time we cooked filets on them, hubby declared that he now will throw rocks at Ruth's Chris. Don't get me wrong, I love Ruth's Chris, but not for steaks anymore. I agree with the sentiment that you don't have to have them, but I enjoy cooking with them.

YukonRon

If they can make my steaks any better I will use them. Right now, I got steaks, chops, etc., in the wheelhouse, and they are better than anyone's I have ever had around my neck of the woods. 

danv23

Y'all can yell at me all you want.  There are some things I gotta cook on the Weber gas for the wife.  That said, it's a 6 burner 2003 edition Weber Summit Gold D.  Replaced the OEM grates countless times.  Finally, 2 weeks ago, replaced with Grillgrates.  Jesus Christ do I love them.  When warming up the grill I had a dome temp of 350 after a few minutes, and based on the IR I was running 460.  Threw on the chicken breasts, about 20 of them, and cooked them about 1/2 the time as with the OEMs.  F the OEMs.  They are in the trash.  I don't know how this would translate to the egg, but my opinion is they would warp if you are not careful.  If you are doing for a gasser, get on it already!