GrillGrates, Thoughts?

BGnogin · February 2016

Curious what the general consensus is about GrillGrates. On the fence of whether or not to get them. I have had good results with burgers and steaks by just using the standard stainless grill on my LBGE. Any and all feedback is greatly appreciated.

Dredger · February 2016

We really like ours. They help to prevent flare ups. We use them mostly for burgers and steaks.

HeavyG · February 2016

The people I've talked to that have them seem to like them but I don't see any real advantage over using a much cheaper cast iron griddle type thing.

GrillGrates can't be used over really, really high heat as they will warp and even melt.

mick7607 · February 2016

I love mine. Had 'em almost a year now. Cooked steaks many times in the 600* range- no warping yet.

SoCalTim · February 2016

HeavyG said:

The people I've talked to that have them seem to like them but I don't see any real advantage over using a much cheaper cast iron griddle type thing.

GrillGrates can't be used over really, really high heat as they will warp and even melt.

@HeavyG .. Hey brother ( I own these) GG's are not meant to be used over high heat, the GG's actually amplify the temp. I.E ... I cook boneless breast @ 450 .. and when I put a temp gun on the surface, it reads 600.

Which is perfect for grilling .. the grill marks are awesome!

A typical boneless breast cook is 450 degree's .. 4 minutes a side for a total of 16 minutes - Perfection!

Dredger · February 2016

I go 600 dome temp all the time for steaks.

Image: https://us.v-cdn.net/5017260/uploads/editor/n7/s652mrfak6ia.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/bw/uo75ovc13f64.jpg

These have compound butter on them and still no flare ups. They make great sear marks.

pgprescott · February 2016

There is an added benefit of using less lump. Lower temps mean less consumption with the same results as higher temps. I'm gonna look into these myself. I haven't heard a single person who has them that doesn't love them.

Thatgrimguy · February 2016

pgprescott said:

There is an added benefit of using less lump. Lower temps mean less consumption with the same results as higher temps. I'm gonna look into these myself. I haven't heard a single person who has them that doesn't love them.

I have them. I do not love them. I feel they are basically useless and or detrimental to the actual goal of a properly seared crust. It blocks most of the radiant heat and leaves you with only grill marks that are seared instead of an entire surface.

The flair up argument makes infinitely more sense to me on a gasser. On my egg. I just don't care/don't have trouble with that. I want a nice even seared crust like a steak house. Not cartoon grill lines like an applebees.

I've had them for 18 months, haven't even considered pulling them out in the last 14 months. But hey, if you buy a pellet smoker, you can pretend it's a grill with them!

bhedges1987 · February 2016

Not for this guy <<<< Also, just one more thing to store and keep clean

jhl192 · February 2016

Are these similar to Mangrates?

SRFShane · February 2016

I feel they are basically useless and or detrimental to the actual goal of a properly seared crust. It blocks most of the radiant heat and leaves you with only grill marks that are seared instead of an entire surface.

Hey @Thatgrimguy - if you get a wild hair to try them again, try turning them over when you're doing steaks (or even burgers). The bottom is flat and acts a bit like a cast iron pan on the stove...providing a much better all-over sear (if the grill marks aren't what you're looking for). Likely won't change your mind about them, but I liked mine a lot more when I started doing that for steak and burgers.

NPHuskerFL · February 2016

Why GG? Why not CI Grid? Have CI grid in LG & MM and gifted CI grid for Son's MM. Works great and comes with a 3 or 5 yr BGE factory warranty. I don't often buy BGE eggcessories but, this one is great (no pun). Flip for delicate product or other side for grill marks (if you're into that).

Focker · February 2016

I'm with Husker. Not a fan of aluminum anything in my eggs, especially at searing temps close to the fire. Have melted a drip pan when I lost track of things.

Found some Mangrates at the local True Value on clearance for $30. They are fantastic. The 16lbs of Ohio CI holds a lot of energy. Below is the second turn, sizzling hot. Never had this when using SS, CS, or other CI. Flare ups are minimal as well. I'm a few cooks away from buying a Mangrate: What a TOOL T-shirt. hahaha

Sear is all personal preference, but I think crosshatching is a nice balance of flavor and texture.....and it's dead sexy. You are still searing with radiant heat. First two cooks. Burgers were nice and juicy, good sear.

Image: https://us.v-cdn.net/5017260/uploads/editor/bk/rjldobknaozk.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/5z/mppmft3f8zy5.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/29/zez6es9v5rn3.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/d5/46868hchun20.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/nn/nnw5fc0a4ldu.jpg

They do, enhance, your grill.

Thatgrimguy · February 2016

Focker said:

This picture is case and point my issue with these devices. You have no maillard reaction on 70% of your steak. It's steamed rather than browned.

Though I do fully agree, it's personal taste. And no one can define that but you. I will say though, there is a reason every single major steak house in the country doesn't have grill marks and instead have a perfect maillard over the entire steak.

Thatgrimguy · February 2016

SRFShane said:

I feel they are basically useless and or detrimental to the actual goal of a properly seared crust. It blocks most of the radiant heat and leaves you with only grill marks that are seared instead of an entire surface.

Hey @Thatgrimguy - if you get a wild hair to try them again, try turning them over when you're doing steaks (or even burgers). The bottom is flat and acts a bit like a cast iron pan on the stove...providing a much better all-over sear (if the grill marks aren't what you're looking for). Likely won't change your mind about them, but I liked mine a lot more when I started doing that for steak and burgers.

I did experiment with the bottom. I still found I got a more favorable sear by using a wire grate close to the flame. But, I have a lot more experience with this method.

Focker · February 2016

Thatgrimguy said:

Focker said:

This picture is case and point my issue with these devices. You have no maillard reaction on 70% of your steak. It's steamed rather than browned.

Though I do fully agree, it's personal taste. And no one can define that but you. I will say though, there is a reason every single major steak house in the country doesn't have grill marks and instead have a perfect maillard over the entire steak.

70% is a stretch. It's not steamed. Char is similar to umami in my book. A tool, which when overused, can overpower.
Preferences are as follows:
Stovetop=skillet or griddle
Grill=grill lol

Thatgrimguy · February 2016

Char =/= to maillard. To me, char means burnt. Browned isn't burned. Here is a picture from Ruth's Chris. It's not "charred" it's browned. Totally. A full maillard reaction with no charring. The flavor compounds that are built with a proper maillard reaction are as valuable as quality of beef being cooked. It's the most important seasoning on a steak. (I hope I'm not coming off overly argumentative, just enjoying the debate)

SmokeyPitt · February 2016

Thatgrimguy said:

Char =/= to maillard. To me, char means burnt. Browned isn't burned. Here is a picture from Ruth's Chris. It's not "charred" it's browned. Totally. A full maillard reaction with no charring. The flavor compounds that are built with a proper maillard reaction are as valuable as quality of beef being cooked. It's the most important seasoning on a steak. (I hope I'm not coming off overly argumentative, just enjoying the debate)

While I don't disagree with you on the concept, I would offer the counter point that Ruth Chris sucks.

Thatgrimguy · February 2016

SmokeyPitt said:

Thatgrimguy said:

Char =/= to maillard. To me, char means burnt. Browned isn't burned. Here is a picture from Ruth's Chris. It's not "charred" it's browned. Totally. A full maillard reaction with no charring. The flavor compounds that are built with a proper maillard reaction are as valuable as quality of beef being cooked. It's the most important seasoning on a steak. (I hope I'm not coming off overly argumentative, just enjoying the debate)

While I don't disagree with you on the concept, I would offer the counter point that Ruth Chris sucks.

It was founded in New Orleans and the ones in this area are top notch. I love it.

Lit · February 2016

SmokeyPitt said:

Thatgrimguy said:

Char =/= to maillard. To me, char means burnt. Browned isn't burned. Here is a picture from Ruth's Chris. It's not "charred" it's browned. Totally. A full maillard reaction with no charring. The flavor compounds that are built with a proper maillard reaction are as valuable as quality of beef being cooked. It's the most important seasoning on a steak. (I hope I'm not coming off overly argumentative, just enjoying the debate)

While I don't disagree with you on the concept, I would offer the counter point that Ruth Chris sucks.

That the one on exit 7? Went to one in FL and it wasn't bad but priced high.

SmokeyPitt · February 2016

It was founded in New Orleans and the ones in this area are top notch. I love it.

I was just messin' with ya (sort of). It didn't actually suck. I have been to a couple around Atlanta and just didn't feel like it lived up to the hype.

Thatgrimguy · February 2016

SmokeyPitt said:

It was founded in New Orleans and the ones in this area are top notch. I love it.

I was just messin' with ya (sort of). It didn't actually suck. I have been to a couple around Atlanta and just didn't feel like it lived up to the hype.

It's a chain now. So I'm sure the further from NOLA the more commercial the operation.

Focker · February 2016

Not at all. I'm having fun too Grim.

You guys eat at steakhouses, but are experts on cooking steaks? lmfao

Thatgrimguy · February 2016

Focker said:

Not at all. I'm having fun too Grim.

You guys eat at steakhouses, but are experts on cooking steaks? lmfao

Car reps love to buy expensive dinners on their corporate credit cards. And we have a very limited selection of "nice" restaurants. So I end up either there or Morton's or a casino steakhouse about every other month.

HeavyG · February 2016

Focker said:

Not at all. I'm having fun too Grim.

You guys eat at steakhouses, but are experts on cooking steaks? lmfao

Geez...some of the best chefs I know will also still go out to eat.

SmokeyPitt · February 2016

@Lit- I have been to the one on Roswell Road off 285 and their one at the Embassy Suites by Centennial Olympic Park. I don't think that one is there any more. It wasn't bad by any means, but for the price it didn't blow me away. I wasn't particularly impressed by any of their sides either and the wine was like $80 for a $12 bottle.

I did see Big Boi from Outkast at the Roswell Rd location so that was neat southern playalistic.

Eggzellent · February 2016

SRFShane said:

I feel they are basically useless and or detrimental to the actual goal of a properly seared crust. It blocks most of the radiant heat and leaves you with only grill marks that are seared instead of an entire surface.

Hey @Thatgrimguy - if you get a wild hair to try them again, try turning them over when you're doing steaks (or even burgers). The bottom is flat and acts a bit like a cast iron pan on the stove...providing a much better all-over sear (if the grill marks aren't what you're looking for). Likely won't change your mind about them, but I liked mine a lot more when I started doing that for steak and burgers.

Using these on either side really helped my confidence and probably saved a few cooks when first experimenting with my XL. It's a unique cook and tool that I would recommend to anyone.

smokeyw · February 2016

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.

Ladeback69 · February 2016

I still have mixed feelings on them for my XL. There is a learning curve for them. Now I like using them on my Coleman Tailgater gas grill to help with flair ups. I need to use them more to feel comfortable with them.

Theophan · February 2016

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.

smokeyw · February 2016

The criteria is appearance, taste, and doneness. I know they add to the appearance but I also believe they contribute to the taste as well. You can get grill marks without them. If you want the whole surface charred just throw it in a screaming hot skillet after you grill it.

GrillGrates, Thoughts?

Comments

Categories