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**David Parrish** · May 25, 2016, 05:55 PM

Hmmm. Sounds like a question for GrillGrate Brad!

**Drbearsec** · May 26, 2016, 11:03 AM

I have a set but not quite sure my feelings on Grill grates. The way they are made, it is too easy to get grill lines (and frankly, I have a big issue with Grill Grates saying that Grill Lines are a GOOD THING)... I guess you can turn them over, but I'm not sure how effective that is. On my Kettle I just use a slow n sear which is the best for Searing steak.

Anyone have any recommendations on avoiding the grill lines and getting an awesome all over carmelization?

**CurlingDog** · May 26, 2016, 11:11 AM

I use GG's on both the pellet grill and the gasser. i use the flat side for searing a lot, as i'm looking for a solid sear, not grill marks. But should the souls in the seats be new to grilling and have not endured my lengthy (but informative) speeches about the wonderful world of grilling/bbq'ing/smoking, i may flip the GG's to show off some sweet 'eye candy' marks on the meat. it reinforces the presentation, and sometimes that speaks volumes to the people as they partake. Burgers, steaks, brats, chicken, you name it.

**CeramicChef** · May 26, 2016, 11:47 AM

Get your Grill Grates and get them NOW! GGs are one of the single best tools I put on my KKs. GGs are worth every penny and more.

**GrillGrate Brad** · May 27, 2016, 10:10 AM

Originally posted by fuzzydaddy View Post

I'm thinking about getting some grill grates for searing boneless/skinless chicken breasts, for burgers, cooking fish (backside) and more.

On my BGE XL, the lower level I have using a Woo will accept a 20" diameter grid for searing right above the lump.
I also have a 22" Kettle and a 26" Kettle.

So I'm thinking about the standard 22" Kettle grill grates (15.75" x 20") since they will fit my BGE & Kettles. My questions are:

1. What do you cook on your grill grates (and) what do you cook on the backside?
2. Given my equipment, would you go with the standard 22" kettle grates?

Thanks!

GrillGrate Brad here- sorry for my delay. I would get the XL kit it handles both your XL and your Weber 26. Just remove one of the straight panels and you have a Weber 22 set. I "grill" everything on GG :-) Backside only burgers as its nice to get that overall sear and still have the grease fall away. Pan searing without the grease! Do be careful on the lower setting with the Woo- you will easily hit temps 1000F + do make sure you use an IR gun to check GrillGrate temps on the lower setting. That said we do it all the time in the Primo Oval XL on the lower settings. Your timing is grrrrrate. Today we start our semi annual private sale we just turned on the grateful coupon code. Saves you 15% on all GrillGrates and accessories- not thermometers and gift sets. GrillGrate, Eat Well!

**GrillGrate Brad** · May 27, 2016, 10:14 AM

Originally posted by Drbearsec View Post

I have a set but not quite sure my feelings on Grill grates. The way they are made, it is too easy to get grill lines (and frankly, I have a big issue with Grill Grates saying that Grill Lines are a GOOD THING)... I guess you can turn them over, but I'm not sure how effective that is. On my Kettle I just use a slow n sear which is the best for Searing steak.

Anyone have any recommendations on avoiding the grill lines and getting an awesome all over carmelization?

We do call sear marks flavor bars and they are- but you can have too much of a good thing. I don't like to see black sear marks- it adds a bit of char taste. You will see nice caramelization between the sear marks too. You sure can turn them over and many do- Meathead suggested that early on. I also follow MH advice and flip flip flip for burgers and steaks. You can really dial in the amount of sear mark and browning with GrillGrates. It's funny we try to make sure people know GG do a lot more than just pretty marks!

**CeramicChef** · May 27, 2016, 10:41 AM

GrillGrate Brad - Thanks for a wonderful product that does much more than you guys say GG does. I recommend GGs to everyone who will listen.

Question: I have a Komodo Kamado Big Bad 32" kamado sitting on my patio. Do you have precut GGs for KKs? If so, what sizes? If not, what is your custom cut charge? Thanks in advance.

**GrillGrate Brad** · May 27, 2016, 10:51 AM

Originally posted by CeramicChef View Post

GrillGrate Brad - Thanks for a wonderful product that does much more than you guys say GG does. I recommend GGs to everyone who will listen.

Question: I have a Komodo Kamado Big Bad 32" kamado sitting on my patio. Do you have precut GGs for KKs? If so, what sizes? If not, what is your custom cut charge? Thanks in advance.

WOW- that sounds bigger than the XL size Kamado's? My first thought was a BGE XL + 1 more 20 inch panel = 5 panels wide = 25.5" wide and likely a 30" diagonal. OR place 4 24" panels and center them. Lets figure this out so we can get a pretty picture of your Komodo Kamado!

**Drbearsec** · May 27, 2016, 12:54 PM

Originally posted by GrillGrate Brad View Post

We do call sear marks flavor bars and they are- but you can have too much of a good thing. I don't like to see black sear marks- it adds a bit of char taste. You will see nice caramelization between the sear marks too. You sure can turn them over and many do- Meathead suggested that early on. I also follow MH advice and flip flip flip for burgers and steaks. You can really dial in the amount of sear mark and browning with GrillGrates. It's funny we try to make sure people know GG do a lot more than just pretty marks!

I'll have to respectfully disagree on the flavor bars comment. As Meathead has shown on his site, the carmelization is the key and the grill marks get in the way of it. Granted, with your product it isn't nearly as bad as doing it with regular grill grates or cast iron grates, etc.

Let's just face facts... Grill lines/marks are a visually pleasing eye catcher that give a tiny bit of flavor and sacrifice the carmelization over the whole of the steak. I'd be willing to bet that a chef cooking a steak with grill lines and one with an all over sear, would get more favorable reviews on the sear in a blind taste test. It's why most of the high end steak places sear it fully vs use grill lines.

This isn't a knock on Grill Grates as a product. I do use them on my propane grill and they certainly give me a far better sear than the stock grill. I just object to the promotion of grill lines as a GOOD THING when to me promoting them perpetuates a myth instead of promoting the notion that a full carmelized sear is the ideal way to cook a steak, just like the high end steak houses do it. I will have to try flipping them over.

**CurlingDog** · May 27, 2016, 01:53 PM

Drbearsec , Rome wasn't built in a day. some people require reinforcement of the idea before they will buy in and change their perceptions. it's not a myth to be busted, more a better way to skin the cat. Heck, i remember a very long drawn out conversation about the benefits of dry brining vs wet brining which required hands on testing for the doubting Thomas before the buy in to the better way occured. The proof of the pudding is in the tasting.

**Drbearsec** · May 27, 2016, 02:08 PM

Originally posted by CurlingDog View Post

Drbearsec , Rome wasn't built in a day. some people require reinforcement of the idea before they will buy in and change their perceptions. it's not a myth to be busted, more a better way to skin the cat. Heck, i remember a very long drawn out conversation about the benefits of dry brining vs wet brining which required hands on testing for the doubting Thomas before the buy in to the better way occured. The proof of the pudding is in the tasting.

Fair enough... I'm still advocating shocking with a taser until compliant ;-)

**thefist** · May 29, 2016, 09:15 AM

Just get the GrillGrates. Wonderful versatility. Did a meal recently with a pile of asparagus on one side, salmon in middle, and flipped the GGs on right side to sear scallops on the flat side. Grill and griddle at same time.

**I love mom** · June 11, 2016, 01:32 AM

GrillGrates, the single best accessory item I've purchased to make grilling easier, faster and more enjoyable regardless of which side of them you prefer. Regarding cleaning the ribbed grill side I find using a 3/4 inch copper fitting wire brush to be a very useful tool. It fits snuggly into the valleys making some of the hard to get to drippings easier to get to. Beware though, the short handled brushes put you hand pretty close to the grate so use it with caution if your grates are hot or your heat source is in effect. The brushes are relatively inexpensive, they can be purchased in the plumbing supply aisle of your favored home improvement store. This is my first post, hopefully it's in the appropriate thread.

**GrillGrate Brad** · June 20, 2016, 07:35 AM

First I agree with significant all over browning. I like a hard char on my steaks sometimes and that sear mark adds a totally different flavor that I would not want 100%. So a hot hard sear on GrillGrates does deliver a different flavor than the all over. There is no right answer on this "myth" And as we continue to test / play / eat we see varying degrees of sear marks delivering varying degrees of flavor pops. In the past year or so I have adopted a turn more often approach especially with hamburgers to get more crust. In a world of either or the answer is usually both!

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