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Cast Iron Maiden Voyage

Hook_emHornsfan_74
Hook_emHornsfan_74 Posts: 1,531
in EggHead Forum
HEB had some prime brisket hamburger patties in their display today that looked amazing. Decided to try my hand at cast iron.  I have had my XLBGE for several years, just never got around to trying CI.  I personally prefer burgers cooked on flat top for that crust. I have a question though. What do y'all normally do when finished cooking. Do you bring in the cast iron or leave it on grill to cool?   Here are a couple of pics. 
Midland, TX XLBGE
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Comments

  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    Looks great and I to need to try burgers on my CI.

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • AVEngineer
    AVEngineer Posts: 120
    Nice looking burgers. I usually bring mine in as soon as I'm done cooking. I let it cool on a pot holder or trivet on the stove. I found cleaning them when cool enough to touch is easier than letting it cool completely. 
    Medium BGE , iGrill2
    Virginia Beach, VA
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  • shtgunal3
    shtgunal3 Posts: 6,134
    I clean mine while still hot. It's much easier.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • SciAggie
    SciAggie Posts: 6,481
    I clean mine while it's still hot/warm. If yours is a pain, hang in there. As they become more seasoned, you can wipe them out with a paper towel and be done. If mine has a bit of stuck food I use a lodge scrub brush with a bit of hot water and that usually does the trick. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,531
    Thanks for the tips. That's what makes this site so great. 
    Midland, TX XLBGE
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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,531
    One more dumb question. What dome temp do y'all run at?  I ran it around 350°
    Midland, TX XLBGE
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Hook_emHornsfan_74 said:
    One more dumb question. What dome temp do y'all run at?  I ran it around 350°
    Sufficient
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Legume
    Legume Posts: 15,938
    I thought this post was going to have something to do with Iron Maiden.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Hotwingking
    Hotwingking Posts: 279
    Good lookin burgers
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  • HeavyG
    HeavyG Posts: 10,380
    When I use a CI griddle I generally don't bother cleaning it until  it has cooled down completely (which generally will mean the next day since I don't hang around waiting for it to cool down).

    I find it easy to just use a spatula to scrape up the cold grease.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • DieselkW
    DieselkW Posts: 918
    Easiest way to clean my iron is to turn it upside down (yes, after the burgers are off) and let the lump do the hard work.
    Just don't forget to go back out and shut the vents after dinner.

    Next day, rinse it in cold water and rub that black stuff off with your fingers.

    Wash fingers.

    Repeat.  Best thing about iron, it gets better with use.  Notice the little notch in the seasoning at 11 o'clock? That's a grill mark.


    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • Dyal_SC
    Dyal_SC Posts: 6,550
    I bring it inside and cool it long enough to be able to hold it.  Then add in some course salt and wipe it down with a sponge.  Dump the salt, rinse if needed, wipe it clean.  Then spray some oil in it and store it away. 
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