I've been playing around with a new grilling tool. They're called grill grates and are configured to whatever setup you have. I got mine for the BGE but they are easily transferable to another grill, such as a gasser.
Anyway, the theory is they transfer and displace heat evenly so there aren't any hot spots. Also, with the design, flare ups from fatty foods are pretty much eliminated. Instead, the flavors and juices hold between the rails and helps the meat. I guess you could even flip them and use it as a skillet.
After all is said and done, I have to agree. I have done burgers, chicken, fish on it so far. The funny thing is, I don't tell my family when I'm using them. So, it's really a blind taste test. They know when I'm using it by virtue of the comments.
Although they are designed for grilling, I think they might be interesting for smoking as well, a brisket flat comes to mind. I don't think a butt would work too well as there is too much fat perhaps. As it gets warmer out here, I'll play around with the smoking aspect more. So far, the grilling aspect is a home run.
Here are some pics, from brand new on the gasser, to seasoned on the BGE and a shot of some chicken breasts I did yersterday for a stir fry Mrs. Abelman did.
I figured I'd pass it along for anyone who may have an interest.
Anyway, the theory is they transfer and displace heat evenly so there aren't any hot spots. Also, with the design, flare ups from fatty foods are pretty much eliminated. Instead, the flavors and juices hold between the rails and helps the meat. I guess you could even flip them and use it as a skillet.
After all is said and done, I have to agree. I have done burgers, chicken, fish on it so far. The funny thing is, I don't tell my family when I'm using them. So, it's really a blind taste test. They know when I'm using it by virtue of the comments.
Although they are designed for grilling, I think they might be interesting for smoking as well, a brisket flat comes to mind. I don't think a butt would work too well as there is too much fat perhaps. As it gets warmer out here, I'll play around with the smoking aspect more. So far, the grilling aspect is a home run.
Here are some pics, from brand new on the gasser, to seasoned on the BGE and a shot of some chicken breasts I did yersterday for a stir fry Mrs. Abelman did.
I figured I'd pass it along for anyone who may have an interest.
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