Grillgrates & carbon spots on burgers?

[jlcatoe]

Hi, I think I already know the answer to my own question(s) but just writing for confirmation.
I am using grillgrates on top of a Weber Q200 propane grill.
Before cooking with them I scrub the top of the them clean with a grill bush and muck out any debris from the bottom of the grillgrate with the grillgate spatula. I am doing this with the grill lit on high for at least 5 minutes before beginning.

I am noticing black spots on my burgers. I am worried that they are possibly little bits of carbon coming from the sides of the grillgrates or some other place. I have attached a picture. Am I correct? I am a little paranoid of consuming and serving my family carbon burgers...so any input would be really helpful.

How do I prevent this? What step in maintaining the grill or grillgates am I missing?
Do people soak their grillgrates after every use to prevent this?
Thanks.

[DWCowles]

Welcome jlcatoe after brushing the GrillGrates take a paper towel soak with olive oil and go rub them. That will help to remove the black loose stuff and prevent the food from sticking.

[Dewesq55]

Looks like a lot of gunk in the "valleys" of the grill grates. That said, there is nothing harmful about a little carbon. Every molecule in your body has carbon as part of it. It is fundamentally essential to life.

[CeramicChef]

Relax! First off, that carbon you are so worried about is sterile at any temp in your grill greater than 375°F for about 5 minutes. Secondly, if you are worried about carbon burgers, why are you cooking on a grill that's not gleaming? Third, my grill grates are much darker than yours and I've never had anyone complain or get food poisoning. Fourth, exactly by what mechanism do you think carbon wanders up the side of the rails and attaches itself to your burger! Those burgers show no sign of being pressed so had as to leave deep intentions in the meat from the rails. Lastly, those dark spots are more than likely the result of differential heating and the Maillard reaction, i.e. the carmelization of sugars in the protein you're cooking.

You're doing just fine. Enjoy and have fun!

[jlcatoe]

I greatly appreciate the replies and advice.
I use the word "paranoid" intentionally. I thought posting here would get responses that would educate and ease fears-- thanks for doing so! This community is very helpful.