Grills
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Joe Hell looks like your concerns are valid Meathead has retracted his Platinum Medal for the Masterbuilt 560 after encountering several major issues. https://amazingribs.com/ratings-reviews/combination-grills-smokers/masterbuilt-gravity-series-560
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I have a friend in the market for a new gas grill, $1,500 is thier budget? What gas grill would everyone buy for that money?
Tex_77 I was going to say a Holland, but it seems they went out of buisness last year. I’d look for cast iron grates along with cast iron burners.
IMO gas burners are disposable grills. I bought the cheapest all stainless i could 6 years ago, never covered it up and the frame is still good. I converted it to a flat top a couple years ago by cutting 1/4inch plate and dropping it in.
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Tex_77 I was going to say a Holland, but it seems they went out of buisness last year. I’d look for cast iron grates along with cast iron burners.
IMO gas burners are disposable grills. I bought the cheapest all stainless i could 6 years ago, never covered it up and the frame is still good. I converted it to a flat top a couple years ago by cutting 1/4inch plate and dropping it in.
pr0wlunwoof You can buy a Phoenix grill which is an improved version of the Holland. They are owned by MHP Grills, and if you haven’t heard of them I can assure you they make solid products as I have both a Phoenix and a MHP grill.
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Joe Hell I read Tex_77 thing with the onion this weekend and I had to mark it as unread so I would remember to look at it again, we are going to try it too, if it works then I’ll talk to our food scientist and see if he can explain the chemical reaction. My wife is a chemical engineer so she might have some input as well!
On a similar note when I make cheese fondu I always crush a clove of garlic and rub it all around the inside of the pot, it helps the cheese not stick to the pot, I wonder if it is the same type of reaction?
Joe Hell I read Tex_77 thing with the onion this weekend and I had to mark it as unread so I would remember to look at it again, we are going to try it too, if it works then I’ll talk to our food scientist and see if he can explain the chemical reaction. My wife is a chemical engineer so she might have some input as well!
On a similar note when I make cheese fondu I always crush a clove of garlic and rub it all around the inside of the pot, it helps the cheese not stick to the pot, I wonder if it is the same type of reaction?
Did you ever try out the onion thing?
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Tex_77 I wonder if it would work on cast iron? I have a cast-iron pan I have been intentionally abusing to do a video on reseasoning one…I might try that!
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Tex_77 I did do some research on it but we haven’t tried it yet. My biggest complaint with the Grill Grates is that they are hard to clean between the grates so I am going to check out Smokehouse Cleaner and then I will try the onion as well. I am also going to check out doing it with cast iron. My home cast iron is getting a little rough!
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Tex_77 I did do some research on it but we haven’t tried it yet. My biggest complaint with the Grill Grates is that they are hard to clean between the grates so I am going to check out Smokehouse Cleaner and then I will try the onion as well. I am also going to check out doing it with cast iron. My home cast iron is getting a little rough!
Jonathon I think they make special grill brushes to clean the grill grates. I do agree though, they can be tough to clean!
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GrillGrate makes the GrateBrush, it works pretty good on the grates on my CharBroil. It’s not perfect, but it does clean the carbon off. I take my grill down every 3-4 months and clean the grates, top and bottom, sides and re-oil them. I also clean the Infrared emitter plates. The grates last about 3 years even being porcelain coated. Waltons sells them Grate Valley Grill Brush
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Tex_77 I brought mine in today and we are spraying and soaking them with the Smoke House Cleaner, it seems to be working well and mine were actually pretty dirty but even with that cleaner and the scrub tool, it is tough unless you do it FAR more often than I do.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 I brought mine in today and we are spraying and soaking them with the Smoke House Cleaner, it seems to be working well and mine were actually pretty dirty but even with that cleaner and the scrub tool, it is tough unless you do it FAR more often than I do.
Jonathon You need some steel wool or SOS pads.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 And a lot of elbow grease ( or a good pressure washer)
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Tex_77 I brought mine in today and we are spraying and soaking them with the Smoke House Cleaner, it seems to be working well and mine were actually pretty dirty but even with that cleaner and the scrub tool, it is tough unless you do it FAR more often than I do.
Jonathon I don’t bother cleaning much I just try and take everything to a lethal temp after cooking and hit the racks with a wire brush after heat up. When I do clean its power washer, dish soap, wire brush, and a hoe.
A garden hoe head I welded to a piece of 1/2 pipe just so you guys don’t start cracking jokes.I do feel that it being “dirty” actually makes it imparts more flavor so when I do clean I don’t scrub it to the metal just try and take off the big stuff. I then spray it down with whatever cooking oil I have and fire it back to 250+ to make sure any bare metal stays seasoned.
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pr0wlunwoof Yeah, we let it sit in smokehouse cleaner and then hit it with the brush, almost as good as new but more work than it is probably worth as any time I use them they are around 600° so i am safe. My only concern would be if there did happen to be some boulism that created spores they can be very heat resistant but that’s a vague background fear. This was more cause my wife said it looked gross and as I have just recently gotten her to start eating steaks again (she was 100% vegetarian when I met her) I didn’t want to freak her out.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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To kill the spores of Cl. botulinum a sterilization process equivalent to 121°C or 250 degrees Fahrenheit for 3 min is required.
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johnsbrewhouse Oh, thank you very much…I always thought it was far, far higher, 250 is not hard to do at all. Maybe because it’s above what I’d ever cook meat to it I just made it some ridiculous number in my head!
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pr0wlunwoof Yeah, we let it sit in smokehouse cleaner and then hit it with the brush, almost as good as new but more work than it is probably worth as any time I use them they are around 600° so i am safe. My only concern would be if there did happen to be some boulism that created spores they can be very heat resistant but that’s a vague background fear. This was more cause my wife said it looked gross and as I have just recently gotten her to start eating steaks again (she was 100% vegetarian when I met her) I didn’t want to freak her out.
Jonathon you need to start using your cast iron for more than searing steaks.
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pr0wlunwoof Yeah, we let it sit in smokehouse cleaner and then hit it with the brush, almost as good as new but more work than it is probably worth as any time I use them they are around 600° so i am safe. My only concern would be if there did happen to be some boulism that created spores they can be very heat resistant but that’s a vague background fear. This was more cause my wife said it looked gross and as I have just recently gotten her to start eating steaks again (she was 100% vegetarian when I met her) I didn’t want to freak her out.
Jonathon my wife wouldn’t eat much past a filet from longhorn or a hamburger when we met. We all fixed now. She actually requested pulled pork today so we gonna bbq it up this weekend. I bought a picnic as it was a dollar a pound cheaper than butt and a couple full racks of spare ribs. I’ve been doing ribs in the sous vide lately and will probably go that route again. The picnic will be hanging out in the gravity feed for a nice long smoke at 225.
I also got a turkey and im thinking real hard about using the bacon cure on it, but ive gotta review your video on that. Will probably start a new post when I have questions.
Then to top it all off im thinking about cooking lasagna in the fravity feed. -
pr0wlunwoof Turkey bacon will work with imitation bacon for sure, we did that years ago before we started recording things or even started Meatgistics.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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pr0wlunwoof Turkey bacon will work with imitation bacon for sure, we did that years ago before we started recording things or even started Meatgistics.
Jonathon well old walley world didn’t deliver yet again. So I dawned my p100 mask, face shield, and gloves and ventured out to the local IGA for the first time since March. They had butts on sale for .99lb and bottom round for 2.50lb. got six butts, 4 rounds, some potatoes, bananas, and grapes for $80. Lady at checkout said you know how to shop… I said yeah it’s a skill isn’t it.
So some BBQ and plenty to make sausage with while I’m at home. Feeling some Italian beef in the mix as well.
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I see Kamado Joe has came out with a Kamado Pellet grill, does anyone here have one? Kamado-Joes
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