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Drip Pans?

Unknown
Unknown
edited November -0001 in EggHead Forum
Is it necessary to always use a drip pan under the food? How do you cook steaks and hamburgers? Can I put them directly on the EGG grid?
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Comments

  • eggnerd
    eggnerd Posts: 64
    Hi Allison,[p]No, it isn't always necessary to always use a drip pan. I rarely use a drip pan when grilling - and never for steaks/burgers. And yes, steaks and burgers always go directly on the grid - at least for me. Pics are on my site if interested.[p]On the other hand - I always use a drip pan(s) when going lo-and-slo.[p]EggNerd[p]
    [ul][li]EggNerd's BGE Page[/ul]
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  • Unknown
    Unknown
    EggNerd,
    Thank you so much! I'm learning more as I read the forums. Seems I may need a plate setter and tri-level grid.
    I'll check out your website.
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  • Unknown
    Unknown
    Allison,[p] Your comment on the plate setter says you understand some of the issues .... I like a drip pan large enough to act as a 'lower' heat buffer when I am 'grilling' (as opposed to low & slow) but not necessarily steaks and burgers. I just did a 'parted' chicken at 400*F for 1 hour, but some sugar in the rub caused me to be concerned about scorching the bottom of each piece. The drip pan did the job nicely.[p] Also, it is a great reservoir for apple juice or other liquids when even more heat buffer (as well as a source of desired moisture) is needed.[p]Tom B (EggSport)


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