It's Official - GrillGrates for the SNS Are Available

[Zman23]

Ordered mine today, should be here early next week!

[Zman23]

Arrived today. Can't wait to try it out!

[EasyMoney]

The FedEx dude just dropped this off.

I had two very nice rib eyes but they were cooked and consumed last night. Any suggestions for a first cook?

[fuzzydaddy]

Chicken, and I hear it's great for seasoning grillgrates.

[freddh]

This was my first (today) cook-hamburgers 'n brat burger. Didn't want to risk messing up anything high end(I didn't).

[EasyMoney]

Ooooh man. Those look good. I was torn between burgers and chicken leg quarters. Decision made!

[Gooner-que]

I used mine the first time on Sunday to finish off a delicious Chipotle® chicken copy-cat recipe. The flat side gave the chicken thighs a great char.

[Meathead]

Ordering mine!

[Spinaker]

Dude, these things look bad ass. I'm on board.

[Seattle Guy]

Ok...help me understand. Here is what I can't figure out about Grill Grates and SnS. I thought the idea of a reverse sear was to cook the meat at a lower temp evenly to get the meat to a target temperature. Then, it gets transferred to the direct side for a high heat sear. And in that process, you expose the meat very evenly to that high heat for a uniform sear across the entire surface. The goal is not to get sear marks, which is beautiful looking but has wide areas that are less seared between the marks, but rather to have that darkness all across the meat. If you look at the article on Mythbusting grill marks, it shows 3 pictures and calls out picture 2 as best. The other 2 have grill marks. So what am I missing about Grill Grates together with SnS? I don't get it. As a result of not getting it, I'm suffering without a gadget.

[Craigar]

Long story short, flip them upside down so they act as a griddle.

[Lost in China]

Yeah, me too. Turning them upside down would defeat the flareup protection. It would also remove the advantage of the fats dripping in between the rails and being turned into smoke to flavor the food.

[David Parrish]

Welcome to The Pit Seattle Guy! We're glad you're here. The welcome committee will be along any moment. fuzzydaddy Huskee

In the meantime, read this article on why we love Grill Grates even though we don't love grill marks.

[Seattle Guy]

So that article along with other comments suggests that a thick steak might best be done without the grill grates. And thinner things with it. That would make sense to me. Is that what you're saying?

[David Parrish]

BTW Seattle Guy may have set the record for longest lurk time prior to posting. Huskee please consult the record book to confirm.

[Seattle Guy]

I'll add lurker to my long list of titles. I'd wear it proudly, but I think my family would think it's creepy. I'll look over that article. I use my SnS a lot.... It has #32 engraved on it and sees a lot of action.... I lurk near it as often as I can.

[David Parrish]

#32? Thanks for helping ABC get started!

[DWCowles]

Welcome Seattle Guy

[fuzzydaddy]

Welcome to The Pit Seattle Guy. It's great to have you here and thank you for your support! Hope to see more of you. I've used the GG's flat side over my SnS for flank steak, ribeyes, and grilled cheese. I used the rail side for meatballs because I wanted only some sear marks and the rails kept them from rolling away.

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See you around The Pit!

[David Parrish]

You can sear any size steak with GGs. I love using GGs to cook chicken. They also help a little with airflow during low and slow cooking. When you have the lid off the kettle the GGs will slow airflow through the charcoal basket, which gives you an extra minute or two before the charcoal gets overheated.

Seattle Guy You can sear any size steak with GGs. I love using GGs to cook chicken. They also help a little with airflow during low and slow cooking. When you have the lid off the kettle the GGs will slow airflow through the charcoal basket, which gives you an extra minute or two before the charcoal gets overheated.

[carlscan26]

David, do you leave the GGs on the whole time or just put them on when you open the kettle?

[David Parrish]

I just leave them in there. They're by no means required for low and slow cooks, but they do help you worry less about leaving the lid off too long.