Bar BQ Grills

Dear Brad,

It seems I owe you an apology. I was wrong. (dammit)

Last year when I first saw GrillGrates on a website, I was skeptical. My view was

Then I met you at the Eggtoberfest last year and we talked about them while he made a grilled pizza. I told you my point of view (for people who can't grill) and that GrillGrates didn't do anything my Craycort cast iron grates could do. It was a very pleasant exchange and you challenged me to try them side by side but I didn't take you up on your offer.

Then at Kingsford University this Spring, Chris Lilly used them during the National Pork Board's demonstration. Yes, the several time Memphis in May winner (including 2011) used them and I was still stubborn.

The students of Kingsford University received a free set of Grill Grates but mine sat in a corner for another month or so. Then I finally broke them out.

You've probably noticed these weird things in some of my posts over the past two months. They are a set of 1 or more plates that lock together and can fit on just about any type of grill, gas or coal. They fit right on top of your existing grates. They are multipurpose; they create beautiful sear marks, make cooking delicate items easy, and prevent greasy flare ups.

Here's a picture of mine before I got them all dirty and greasy seasoned them.

Any audiophile or computer geek looked at that and said that they look just like a heat sink. That's pretty much what they are â€" a heat capacitor. It absorbs heat and then doles it out evenly.

I still stand by my first assertion, that these are for people who can't control their fire.

The design has the grease drip down into the valleys of the rails where they sizzle away. Normally, they grease would fall to the flames causing flare ups that burn your burgers and chicken. If you have problems grilling, I think these would help you immensely.

I was wrong that these are useless to someone who knows how to grill.

I thought I would use them once and put them away. But I use them about once or twice a week. I always use them for burgers because they make flipping them so easy (see next section). GrillGrates work amazingly for delicate fish. I find it easier to grill chicken breasts on them without drying them out. They are also great for pork chops. They rock for making quesadillas and pizzas on the grill too.

Let's talk sear marks. I can get great sear marks on my cast iron grates but GrillGrates make flawless grill marks EASY. There are two schools of thought about the importance of grill marks. One says, “you can't taste a grill mark”. But the other side knows that you taste with your eyes first.

I was wrong about that “goofy looking spatula”.

Just like the GrillGrates, I use it way more than I thought it would. I even use it when I'm not using the GrillGrates. Have you ever gone to slide a spatula under a burger or piece of fish and instead of sliding under, it “pushes and smushes” the food? The angled finger like tips make it so easy to get under then lift the food. I really thought this was a dorky piece of equipment that was only even needed because of the GrillGrates. This is my favorite spatula now so I guess I am the dork!

Would I give up my Craycort cast iron grates for them? Heck no! I still use them in almost every single cook I do. But I am very glad to have GrillGrates in my grilling arsenal, especially when I'm cooking on some of my other grills that can't use Craycort grates.

I've used them about 17-18 times now and GrillGrates work as advertised*. If you scroll back through the past 2 months, you will see them pictured but not mentioned. I was testing them out to be sure they worked.

They would be a “grate” addition to anyone's grill or an excellent gift for Father's Day. I felt bad because I was posting this so close to Fathers Day but then I found out you can buy these at retail locations too. Check outtheir website for areas around you.

So Brad, you were right, I was wrong. I wonder how crow tastes on GrillGrates....

Sincerely,

Chris

*Except for the “searing in juices” part. It has been proven that searing on any surface does not actually seal in juices but it does add to the dish.