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Grid Question
Comments
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I wouldn't make them too large - the food will cook faster like a skillet. 3/8" is a good size with maybe a half inch gap.
______________________________________________I love lamp.. -
That is about what I was thinking. Sear marks need to be pretty and effective!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Here's Hi-Que's version...
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
The idea of using a CI grid for searing is it's ability to remain hot to conduct the heat to the food product. the cast iron grid has a top and botton -- mine is tapered to collect the heat on the bottom which is wider, and transmit it to the smaller surface -- the top. You can get grill marks with anything, but i don't think as well as the CI.
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Steel is a much better conductor of heat than stainless. Doesn't matter anyway, because you can make the grate out of anything and the amount it sears is a function of thermal mass and temperature. I'd rather have stainless or even carbon steel any day of the week than I would cast iron. CI grates just don't last.
______________________________________________I love lamp.. -
nolaegghead said:Steel is a much better conductor of heat than stainless. Doesn't matter anyway, because you can make the grate out of anything and the amount it sears is a function of thermal mass and temperature. I'd rather have stainless or even carbon steel any day of the week than I would cast iron. CI grates just don't last.@Charlie_tuna said it best, CI does the best job of sear marks, if you want sear marks.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I would like a happy medium between the 2. I'll admit it- I am lazy and don't wanna worry with maintaining a CI grid.
I have access to steel as well. Do you think that would be better? Still got the maintenance part tho. IDK-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
If sear marks are LESS important to you than requiring you to run a wire brush across your Cast Iron grid before using it -- go stainless steel. If you want a decent sear marked steak, then you will have to face the cost and maintainance of the CI grid.
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The only maintenance my CI grid gets is after I cook a butt and have to (kinda) scrape off the stuck bits. Never oil it, rarely brush it. Oh, and I use it for almost every cook.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Do you leave your CI in your egg or outside storage ?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I store mine outside the egg and in my egging area on my open porch, it flakes which is normal for cast iron, i don't oil it! I scrape it down and then wire brush it. it looks worse than it really is -- normal for cast iron..
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Usually in the egg, but I have been known to forget and leave it out in the rain. Or snow.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
By the way, I have three CI grids. I bought one with my egg in 2009. The first one cracked after 2-3 cooks. Warranty replacement. Same with the second one. They sent me a third, but I haven't used it. Afraid to! The one I am using now has more cracks than it used to, but it's still quite usable.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut
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