Our grill griddles and grill grates can greatly increase the versatility of your favorite Weber gas grill, and allow you to make restaurant quality food from the comfort of your own back yard.Our grates and griddles are CNC laser cut from an ultra high...
There has always been something special about grilling with charcoal, whether it be the aroma that fills the neighborhood or the mouth-watering flavor the coals impart on your food. Patience and technique are involved with grilling over charcoal, making...
There has always been something special about grilling with charcoal, whether it be the aroma that fills the neighborhood or the mouth-watering flavor the coals impart on whatever it is you are cooking. There is patience and technique...
As such, you will be unsurprised to learn where my mind went to when I had some exciting grill grates to review. As soon as they were on the way, I started peppering Hamid with questions about things like saffron's role in joojeh kabob marinade.
The grates in question are GrillGrates, a hard-anodized aluminum platform with \"grates\" that rise three-quarters of an inch above it and look like rails. You can either swap out your old grates entirely or set the new ones on top of what you have.
Since GrillGrates are meant to replace your existing grates, the size and shape you should buy depends on the brand and model of grill you own. You can expect GrillGrates to cost between $60 and $160. Buy them from Amazon or directly from GrillGrate. The company's website can help you find the proper size.
In the vein of Volvo's old \"they're boxy but they're good\" ad campaign, my grill is a trusty three-burner Weber Spirit gas grill with half-inch-wide cast iron grates. I'm a fair-weather griller who'll occasionally launch into a big project, and the Weber is great for that kind of use. If anything, I've often wished that it could sear a little better, a common problem among gas grills.
Since grills come with grates, you might wonder why you would want new ones, and the short answer is that better grates can improve your grilling. With GrillGrates, the idea is that heat coming from the burners is absorbed by that platform and transferred up to the top of the grates, concentrating the searing power, if you will. They are said to work particularly well with gas grills. I removed my old grates, dropped the new ones in, and got to work.
One side perk I quickly came to enjoy was tossing a handful of wood chips on the GrillGrates to easily add a bit of smoky flavor to my food, something you can't do on regular grates. Years ago, I got a little cast-iron box that you can fill with chips and set above the elements inside a grill, but the thought of moving the grates to clean that box out after each use has kept it in its original packaging.
Next, I tried lamb chops torsh, where the meat marinated overnight in a purée of walnuts, pomegranate molasses, garlic, parsley, angelica powder, olive oil, and mint. Honestly, I'd eat that stuff on toast, but it was fantastic on the lamb, the sugars creating even darker grill marks.
With this in mind, I called Lilo Pozzo, a chemical engineer, soft materials researcher, and instructor of a course on kitchen engineering at the University of Washington. An Argentine-born home griller, she sounded intrigued by the idea of the GrillGrates.
\"Aluminum has good thermal conductivity. Through conduction, it could be able to better sear your meat,\" she said, but she expressed reservations about the platform that makes up the base of the GrillGrates, which, she guessed, might help make good sear marks but could block both the radiant heat and any convection heat from coming up between the grates.
On a gas grill, she could see how this would be worth testing. \"Over charcoal, radiation is dominant,\" hence many briquette lovers' preference for thin stainless steel. But it's different on a gas grill where a mix of radiant heat and convection help sear the exterior of your food between the grates. The aluminum will pick up heat from the gas elements below and radiate some of it up at the food between the grates, but, as she told me, aluminum is not very good at emitting radiation.
I switched to steak, cutting a New York strip from Bob's Quality Meats into two even pieces, coating them with oil and a sprinkle of salt and letting them rip, side by side on different grates. Over charcoal, you'd keep the lid up and cook over roaring heat, but on a gas stove, you keep the lid down. I vowed not to open it again for three minutes. When I popped the hood, there was a bit of a flare-up on the cast-iron side but nothing bad. I flipped both steaks and let out a \"hunh!\" Professor Pozzo's prediction proved to be prescient: While the GrillGrate steak had lovely dark grill marks, the surface between them was surprisingly gray. The cast-iron grate steak had a pleasant, almost even coloring across its surface, browning both on the parts that contacted the grates and on the space between them.
Guided by Professor Pozzo, I also made a testing decision here. I would cook to temperature, not to an amount of time. After all, a beautiful, crisp exterior on an overcooked steak does not make for good eating. In terms of the two pieces of meat in front of me, that meant that the cast-iron side was almost done and the GrillGrate side was just a few moments behind. When they came off the grill, the top and bottom of the GrillGrate steak were practically mirror images of each other. The cast-iron-side steak got a little less color on the B-side.
I ate both steaks off of a cutting board, right next to the grill. If I'd tasted them blindfolded, it'd be hard to tell the difference, though there were a couple of crispier bites from the cast-iron side that were clearly superior. Under normal circumstances, and given a few more run-throughs, I might tweak my method to get the best-possible results. (I'd start with a colder piece of meat to buy more searing time, for instance.) But in terms of even browning, I got better results from the grates that came with my grill.
Next, I grilled toast where, if anything, the results were easier to see. Coating two slices of Franz Bakery sourdough with olive oil and toasting them on a hot grill created a tic-tac-toe pattern on the GrillGrates toast, with a sharp contrast between the marks and the \"negative space\" between them. The cast-iron-side toast had much more even browning and looked more appetizing. Impressively, the space between the grates browned better than what was in direct contact with them. Once I figured this out, I put avocado slices on the two half-eaten hunks of toast and enjoyed both equally.
At this point I called in a thermal camera to learn a bit more. The good folks at Flir Systems loaned me a $41,000 (!!!) T1020 heat-sensing camera and the services of spokesperson Vatche Arabian to help me interpret what I was seeing. First, I took the grates out, pointed the camera at the burners with the heat deflectors on, and learned that my grill runs slightly hotter on the right side than on the left. Then I put the cast-iron grates on and let 'er rip for 15 minutes with all three burners on high. The grates were impressively even, with just a bit of cooling along the sides and corners. Grate temperatures ranged from 321 to 350 degrees Celsius. (For all of my testing I measured directly above the burners and took no measurements above the center burner.)
Following Professor Pozzo's advice, I heated the grates again, then put two metal loaf pans with 500 grams of room-temperature water above the burners. After five minutes, I removed the loaf pans and immediately took a photo of the grates. In the footprint beneath where the pan was, the temperatures ranged from 172 to 199 degrees Celsius on the left side. On the right, those numbers were between 208 and 264. While I might be inclined to throw a couple of those numbers out, both sides lost about 100 degrees. Understandable but not great!
(A note here for heat nerds: Arabian and I had a conversation about emissivity and did our best to adjust for it, but what's most important is the before/after drops on each grate compared to itself, where the emissivity remains the same.)
While the doneness between the grill marks was less noticeable here, the rub on the GrillGrate chop tasted a bit raw, something I didn't notice on the cast-iron grate chop. Plus, there was certainly more surface area seared on the cast iron.
Then again, even though asparagus spears no longer fell into the Pit of Despair as they would with regular grates, they do not emerge from the GrillGrate gaps unscathed. I also liked being able to toss a handful of wood chips on them for a hit of smoky flavor, something I can't do with my cast-iron grates.
If you have had your barbecue grill for a while, you have probably noticed that the grease and fat from the meat you cook can make a mess on the different grill parts. Over time, the grates that you use to cook the meat can become encased with debris from cooking, even if you habitually clean and oil the grates. In these cases, you can get more flavor and enjoyment out of your barbecuing experience by replacing your grill grates.
Cooking grids are measured in depth (front to back). Take a tape measure and measure the grate front to back first. The front to back, or depth, is the dimension if you are standing in front of your grill. This is an important dimension because you want your replacement grill grate to fit on the shelves inside the firebox. If this is not measured correctly, the grate will fall through or just not fit at all. 59ce067264