Good news from Grill Grate

[Hugh]

In a previous post we had a discussion about the fact that Grill Grate's website says the following:


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Can I use my cast iron skillet or griddle on top of my GrillGrates?

We do not recommend you put anything on your GrillGrates other than food or our GrateGriddle. Heat can potentially become trapped and damage the GrillGrates.
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I really struggled with this because my current summer project is to turn my Genesis II with Grill Grates into a griddle by adding a large Camp Chep 22x16 cast iron griddle which now seemed out of the question. The other option was a Grate Griddle from the Grill Grate folks but had fears of it warping from searing, and it has no edges, limiting its use as a griddle. I already have a Drip 'n Griddle from ABC, a couple of cast iron fry pans, and a 10x20 cast iron griddle (which I find too small).

I sent an email into Grill Grate support and Brad actually emailed me back (he is the owner).

I asked if I could share his response and he was ok with it. Here is part of our discussion.

"You should have no trouble with the DNG at low temps on top of GG either. It takes a lot of heat for good duration to melt GG. Griddling for the most part is a 400F- 450F game. For high heat searing- like scallops and steaks I use the backside of GrillGrates"

"You will not see warping or stability problems with the Griddle even at relatively high temps. AND if you did see any warping it would be very mild- ie just a bit off flat"

This made me willing to continue to explore griddling on my Genesis II. I ended up getting 1 Grate Griddle from Brad which is the width of 2 Grill Grates.

I'm impressed with the Grate Griddle. It is ridiculously no stick after seasoning. Works really well for pancakes. The heat is very even. With my cast iron 10x20 griddle I have to put it east/west across 3 burners to get even heat. North/south on one burner is way hotter at the back than the front of the BBQ. The Grate Griddle on the Grill Grates north south on one burner is much more even. I cooked pancakes with no issue this way. Its also easier to change the heat up or down because its not so thick/heavy. Not to say its fast, but its faster than a CI griddle on top of the Grill Grates. Cleaning is SOOOO easy. I followed Katherin's advice and just carry it to my kitchen sink and give it a quick wipe. In now looks like our cookie sheets - some permanent discoloring but I could care less, its clean. I leave it under my BBQ and throw it on when I need it, and it doesn't matter whether I have the Grill Grates rail side up or down, or if I have the Weber original cast iron in. I use it for anything wet that isn't too runny (like eggs).

I wasn't going to use it for searing but that didn't last long. I was doing Smash Burgers for 8 people and only had two Grill Grate backs cleaned and ready. Not enough room for extra burgers and buns. I threw the griddle on 2 other Grill Grates rail side up and searing the burgers and warming the buns was a breeze. Left the clean up till the next day. Scraped the crud off the backs of the GG's in a few seconds and took 2 minutes to walk to the kitchen and wipe down the griddle.

One of the things I like most about this system is that I just turn my BBQ on max on all three burners and I know that it will be over 600 degrees in 10 minutes and I'm ready to cook the burgers.

I worry about oxidation that others are now talking about, My plan at the moment is to season more, scrape with metal less and try to leave them at over 600 degrees for as limited time as possible. I'm not willing to quit using them for searing, I'll live with the consequences.

Other than that, I'm now a happier Grill Grate customer. I don't plan on flipping the grates nearly as much as I had in the past. I'm even going to try and use the GG's rail side up more. I will try to live with crud in the valley's and just see if I can keep it manageable.

Please help me hound Brad for a better griddle solution. Imagine a one piece Grate Griddle that is 18x22 with edges that can sear...

[fzxdoc]

I love using my two Grill Grate Griddles, either on top of the Grill Grates on directly on the gasser's stainless steel grates. On occasion--not very often, at very high heats (700° or so), using 1 griddle, that griddle has bowed slightly with the heat, but when it cooled, it flattened right back out.

I use those GG Griddles all the time, usually at least twice a week. They are slick and smooth. If I get too much gunk on them, I scrape them down with a single edge razor blade. Wash them well, and they're good to go again.

I'm with you, I wish they came in the two-Grill-Grate-Griddle-size so I didn't have to deal with the seam in the middle. But then it might warp more.

I'm glad to hear that you're so happy with your Grill Grate Griddles.

Kathryn

[Attjack]

Yeah, I decided against the GG Griddles because I envisioned a one or two-piece griddle that covered the entire surface. Maybe that not workable because it needs somewhere to vent.

[JimLinebarger]

I purchased some griddle plates but wish I got the LittleGriddle instead mostly because it has sides and is completely flat. There is a small bump where the griddles join so no continuous flat surface. They connect to the GG pretty well. Now I do not really understand the "do not put anything on top of the GG" thing because there are undulations on the bottom of the griddle plates that make them sit and fit nicely on the GG. Thought that was also what they were made for. I don't use them that way because it would take much longer for them to heat up.

[snowswamp]

I do the same thing on my Weber with the cast iron griddle. I’ve been watching the GG posts so thanks for the update. I’m holding off getting new grates since I’m using the griddle more that the grill.

[Mudkat]

Thanks for post. I love my grill grates for boneless skinless chicken and veggies. No veggie loss to the coals when using the GG's. Use 'em at least once a week. I gonna look i to the griddle after you all bug Brad.

No coals below the empty grill grate. It's a Lower temp area when things need it.

[Razor]

I have a Performer and do a similar setup. Can I recommend a Lodge Griddle to you? I have a GG griddle and personally I don’t like using it on the grill. There are no edges to catch grease and it creates a mess with stuff like bacon. The Lodge fits the 22” perfectly and has a grease trap.

Edit: I love the GG’s using them as you do in your photo.

[mountainsmoker]

No one should ever be afraid of using there GG at the temps used in BBQing. I worked for a multibillion aluminum company and the melting temps of aluminum are well above what a charcoal, gas or wood fire can reach by the home smoker or griller.

[Mr. Bones]

I greatly appreciate, an value yer experience with that aluminium co., an will likely pick yer brain, as th need may arise, with yer permission, brother...
I would also be appreciative of th warpin temp of th grade of aluminium utilized in th manufacture of th Grill Grates, if ya can speak to that...
Many thanks, in advance, an have a Smokin Weekend !

[Mr. Bones]

Polarbear777 I am truly appreciative of th advanced, scientific work yer accomplishin, out there, in Th Field, Brother!
Me?, I've been successfully able, in my life, to fully eff up regular, an 6 foot prybars...but, ya gotta consider th circumstances, an necessary expediencies of Contingency Combat Construction...

[mountainsmoker]

Polarbear777 how have you been able to get your charcoal fires that hot. You would need a high pressure direct blower directed at the coals to do so. Have you measured them with an infrared thermometer. Aluminum without additives has a melting point of 1221 F. Very few things are made of pure aluminum. As far as turning stainless to non-stainless it is in possible. Stainless is made of a combination of alloys and you cannot change those alloys unless you heat them up to 2800 degrees

[Polarbear777]

Aluminum forge didn’t work so well because the result was too charred tasting. You can get awesome results that hot, but the trick is to NOT use a grate, as it gets too hot and conducts the heat too fast to the surface making char marks.

https://www.youtube.com/watch?v=JB1x0O-bhrw

[mountainsmoker]

Just watched your YouTube tape. Nothing really outstanding in it. Reverse sear or Sous vise and then sear as hot as you can. The most important thing is the cut of the steak and how you treat it. Get a 1.5 inch black angus premium or better ribeye, salt brine 8 hours and cook on the hottest fire you can get, gas, charcoal, or whatever.

You know there is no reason to really arguing over the best way to make a great steak. The great steak houses in the US all do it different.

[Histrix]

mountainsmoker - I wouldn't say those temps are "unobtainable"...would just take a bit more effort to make them puddle.

[mountainsmoker]

Ouch, that is one hot fire. What grill is that?

[Histrix]

That is a Kamado Joe Jr.

[Razor]

Looks like you can start your own glass factory.

[Rbar]

The longer I own and use my GG, the older I feel. Does the aluminum cause memory loss? Or is it the meats? Is a GG bullet proof? They dent when dropped on concrete but they don't bounce much. There are no hanging chads so I vote to keep using them under all grill and bbq efforts. I keep the top rails clean with wet paper towels. I keep them on the grill so that I don't forget where they are.