I took the plunge last fall and ordered a set of Grill Grates for my 5 year old Weber Summit. I have been switching between the original round rod grill that comes with the Summit, and the GGs. Yes, the Grill Grates spatula is great for being able to lift a slice of rich Atlantic or King salmon from the grill without it breaking. My usual techique calls for about 80 seconds per each of 4 sides of approximately 6-8 oz slices off of the front end of a large salmon filet. The original Weber makes a more uniform maillard reaction, with caramelized surface. The Grill Grates makes hot grill marks, and even if I rotate 90 degrees every 20-30 secs, it's not as uniform a maillard as the Weber grates. But, I admit, it never breaks into pieces, given the great GG spatula.
Same with steaks. Heavy grill marking, instead of uniform browning. So, my question for MeatheadHuskee , and the rest of y'all, how do you square your teachings on 'Grill marks not good. Uniform browning good.' with the results with GGs. Yes, easier to flip and turn. Yes, hotter, but not uniform maillard, at least with the rails upward. Is the emperor naked?
Let me know if I am excommunicated. Or, if for penance, I need to say 10 cosa nostras and put some money in the cup.
This is with the Weber round rods:
Same with steaks. Heavy grill marking, instead of uniform browning. So, my question for MeatheadHuskee , and the rest of y'all, how do you square your teachings on 'Grill marks not good. Uniform browning good.' with the results with GGs. Yes, easier to flip and turn. Yes, hotter, but not uniform maillard, at least with the rails upward. Is the emperor naked?
Let me know if I am excommunicated. Or, if for penance, I need to say 10 cosa nostras and put some money in the cup.
This is with the Weber round rods:
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