I got my Grill Grates today - what to cook?

[Attjack]

How should I break these in? They are for my Weber Spirit e210. I have some chicken parts in the fridge so I'll probably cook those tomorrow but it'll take more than one cook to put these things through their paces. So I'm looking for suggestions.

[NapMaster]

You might try some kale! 🤣 just messin with you.

[Attjack]

Sounds like a challenge!

[Troutman]

Now that's funny

[treesmacker]

Gotta try a nice thick steak - I vote ribeye.

[Attjack]

I think I'll need to take a trip to the butcher tomorrow.

[Troutman]

++++++1

[Attjack]

Thanks, NapMaster and treesmacker. Steak and grilled kale sounds good.

[Timbo54]

Hey, got my Grill Grates on Tuesday. I've been thinking about Tri-tip this weekend on my Traeger. I've read the seasoning process on their website. I don't know if I like the idea of past sessions and debris contributing to the seasoning process as they describe it. I'll probably give them a shot of Canola oil and take it from there. Good luck on your cook.

[Skip]

Turn them over and use the back side. Toss onions and peppers in oil and grill with burgers or your other favorite protein.

[Ahumadora]

Was going to say the same thing. Use them on top of your charcoal chimney upside down for the perfect sear.

[Brewmaster]

I broke mine in with bacon

[jfmorris]

Attjack the Grillgrates will season with use, if you are asking how to season them when you say "break in". My first cook on the new set for my Genesis in January, I just sprayed the rail side with a little vegetable oil, then filled it up with 10 pounds of chicken wings. The chicken wings were a good thing to break it in with.

I agree that if you want the best burgers on those things, smash burgers on the flat side are THE way to go. I love smash burgers. If I am lazy and use pre-made patties, I tend to cook on the rail side though. I use the rail side for chops, chicken, and stuff I don't need a full surface sear on.

[IowaGirl]

"...if you want the best burgers on those things, smash burgers on the flat side are THE way to go...."

My mouth has been watering over all you guys' chatter about smash burgers so they're on my to-do list. And I too have a new set of grill grates to season up. You've offered the perfect solution to both problems as well as what to make for tonight's supper. (assuming I can clean out enough of the snow to get to my grill!) Thanks!

[jfmorris]

Yes Attjack it actually behaves differently than before, so its exactly like having a new grill. One thing you will want to do if you have an IR thermometer is point it at the Grillgrates to get the grate temperature, which will usually be way hotter than the dome temperature on your gas grill.

[jfmorris]

IowaGirl glad we could make you crave smash burgers! The last time I did it, I followed the "wimpy burger" recipe here, and found them to be outstanding. I normally never mix anything into my beef, but did so this time, with just salt on the outside, and it was super good. I just salted on the grill per the recipe, after smashing.

Here's the recipe:

https://amazingribs.com/tested-recipes/hamburger-sloppy-joe-salisbury-steak-recipes/diner-burgers-recipe-aka-quarter-pounder

[Troutman]

You know I'm still kinda into the grill grate marks you get from the grate side. I know the trend is the reverse sear with the nice overall seared look but there's still something sexy about those grill marks that people equate to a well grilled steak or chop. I was watching an SCA tourney on YouTube and everyone or those guys had grill gates and were going for the perfect 45* cross-hatched grill marks on their steaks.

[Attjack]

I can appreciate both methods. Grill marks look good for sure.

[jfmorris]

I like those grill marks on my chops, fish, chicken, sausage etc. About the only thing I am doing on the flat side is smash burgers. And bacon sometimes.

[Spinaker]

Flip them over, use the griddle side and sear up some skirt or flank steak! Tough to beat on the Griddle side of things!

[Corvus]

Flip them over, use the griddle side and sear up some skirt or flank steak! Tough to beat on the Griddle side of things!

Ditto here, I use GG on my 22" kettle and on my PK for veggies and to sear burgers and steaks. Thinking back.....I have never used the "grill" side or the supplied spatula even once. Grill grates are a good modification, so glad that I purchased them.

[klflowers]

Steak! Whatever cut you have on hand.

[klflowers]

I have a set still in the box. Haven't had the chance to break them out - been raining for a week now.

[Attjack]

I think they look pretty sharp.

[klflowers]

Beautiful.

[jfmorris]

One comment I will make is that I think their "sizzle" effect claim for Grillgrates is in fact accurate. I think about anything I've cooked on the rail side remains juicier than doing it on the original grates. I think all that moisture running out of the meat and sizzling and vaporizing close to the meat versus down on the coals or on the flavorer bars on the gas grill does make for juicier results. And unlike others who have commented, I do use the grate tool that comes with the set any time I am using the rail side of the grates. It makes it easier to release stuff that may be stuck to the grate, and to scoop up small stuff that may go down in the valleys. I usually take a pair of tongs and the grate tool out there with me when using the gasser, or dropping the surface set on the Performer.

One thing I do recommend is their "detailer" tool. It's just a glorified paint scraper, but it does make it easy to clean the flat side, the tops of the rails on that side, and to clean out the groove area where sections join together.

[Attjack]

What? Oh man, I missed that. Well, next year I may get more grates and if I do I'll see about accessories. Are GrillGrates sold in retail locations? I hate paying for shipping.

[jfmorris]

Attjack I’ve never seen them for sale retail. I’ll keep an eye out for the next seconds or free shipping promotion.

[Attjack]

If you hear of a free shipping promotion let me know!