Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
#6 under Cooking Rules, from the rules link above, reads: Enhanced grill marks or sear marks are not encouraged and are criteria for deducting points for both presentation and taste. According to Meathead from www.amazingribs.com, "the goal is to get a golden to brown color on as much surface as possible."
Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Due to a real lack of KCBS in my area I started to compete SCA this summer and grill marks even though not required they are what the judges want. I too prefer an even crust with no marks. But when in Rome. This one took 8th. My best placing so far.
Despite knowing the science, I still like the looks of grill marks although I don't purposely try to get them.
We eat with our eyes and have been conditioned to think that grill marks are good. As a teen in the 80s I worked at Burger King. The meat is flame broiled but only one side gets grill marks. When I was training the manager asked me how the patty should be positioned on the burger and why. I didn't know. He said grill marks up because it tastes better. How does it taste better? When someone lifts the top bun on the burger and sees the grill marks it reinforces that it was flame broiled, their mind automatically thinks it will taste good.
Troutman - I broke in my new GrillGrates today. My old ones, despite being deep cleaned, pressure washed and scrubbed, began to have an odor reminiscent of the mop-up at a structure fire ( CaptainMike ). It is a chemical smell that is not associated with my wood or food. What the heck, I had so many cooks on them I had no hesitation springing for a new set. I broke the rules above and figured you needed some grill mark back-up. HA!
Last edited by tbob4; September 19, 2021, 10:21 PM.
CaptainMike - I did not contact them. I figured it was just "that time". It is interesting that you have experienced the same. If it persists, let me know. I think it is worth an inquiry
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