The eyes are a big part of making an appetizing meal. What a dish looks like often times has as much to do with how a meal is perceived as the taste. For as long as I’ve been grilling I’ve struggled with getting perfect grill marks. It’s darn near impossible to get good grill marks on a standard grill grate on a Weber kettle. With the addition of cast iron grill grates you can get decent marks, but without them forget it. I’ve had pretty good success with the grates on my Char-Broil infrared grill, because they are porcelain coated cast iron, but since Char-Broil was more interested in having their logo in the grate than giving me the ability to get good grill marks they aren’t perfect.
As best as I can tell you can use the Grill Grates on just about any outdoor cooking device. I fell in love with them immediately. Great looking grill marks are not the only reason to use Grill Grates and I’ll address those later on, but first the grill marks.
A double cut pork chop was first up for testing the grill marks. One challenge I’ve always had was when I cranked up the heat to get a good searing grill mark I’ve over cooked the meat. Take a look at this pork chop, I was sure hoping I didn’t screw-up this great piece of meat.
After French cutting the bones I dried the chops and gave it a light coat of olive oil. I also sprayed the Grill Grates with a light coating of non-stick spray. The chop was seasoned with a little Simply Marvelous Season All and placed on the pre-heated Grill Grates.
NOTE: Brad Barrett, creator of Grill Grates said he gets a lot of calls from RED users about clogged pin holes and smoking with the Grill Grates. I have yet to experience clogged pin holes but I found if you pre-heat your Grill Grates on the “Sear” setting for just a couple of minutes and then turn the heat down to half you won’t get the the smoking. I think the key to success is to not keep the heat cranked up high on the RED grills.
Check out the grill marks on the finished meal!
But it’s not just about great grill marks. What I’ve discovered about using them is meats cook much more evenly. I’ve found I can get the meats to cook evenly at a little lower heat. This was apparent more on the Weber kettle with charcoal than the Char-Broil gas grill.
When using charcoal I have a tendency to just light up a chimney and dump it in. When using this technique it’s hard to control the temperature and that leads to flare-ups and food not properly cooked. The raised rail design keeps the juices from the meat from dropping directly onto the heat source and this keeps flare-ups from happening.
According to the Grill Grate website the science behind the product makes them unique:
- GrillGrate panels eliminate flare-ups and act as a heat shield to protect foods from burning and drying out.
- Juices sizzle in the valleys and steam back up into the food for juicier more flavorful grilled foods.
- The raised rail design delivers perfect sear marks every time
- Grilling is healthier as fats drip through the holes and burn up on the bottom of the GrillGrate not on the outside of your food. Charring is also prevented.
- The GrateTool coupled with the raised rail design make it much easier to grill and handle fish, vegetables and pizza.
- GrillGrates smooth out grill hot spots for more even cooking.
- The hard anodized panels provide enhanced cooking via conduction, convection and infrared.
- Hard anodized finish is 2x harder than stainless steel and will never rust.
- GrillGrates season with use.
- Easy to wipe clean on the grill or in the sink with sponge or brillo.
There are few products that come along that provide as many great features AND work as advertised as Grill Grates. To find out more about Grill Grates or to purchase the product use the link directly below.