New guy here! Been really enjoying the tips I've read so far from Meathead. I have a set of grill grates now for my Weber Spirit E310 and they have been working well so far. I have them upside down to form a griddle. One thing I'm having trouble with though is how to sear both sides of "diner" burgers. I put on the meat (3 per grate, with the grates upside down) and it's plenty of heat for a good sear on one side but not enough to sear the other side when I flip. I have the grill cranked up all the way with the lid up. I had the same problem with skirt steak. It's almost like the meat is a heat sink and sucks too much heat out of the grill grates. Any ideas on how to get a good sear on both side with grill grates?
Also, is there any high heat application where it's best to cook with Grill Grates right side up? I might try thin chicken breasts that way next time with wood chips underneath them. First time I did chicken breasts with the grill grates I cooked them griddle side up with wood chips in a foil bag underneath.
Also, is there any high heat application where it's best to cook with Grill Grates right side up? I might try thin chicken breasts that way next time with wood chips underneath them. First time I did chicken breasts with the grill grates I cooked them griddle side up with wood chips in a foil bag underneath.
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