Grills
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Jonathon I am a chicken NINJA! Offset heat, natural lump and a couple small chunks of apple wood thrown in.
Joe Hell
Challenge accepted. Lol. -
Joe Hell When did you put the sauce on? Grill them for a while and then coat?
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Jonathon I sauced before hand actually. I was just trying to save time and get some flavor on them fast as I started the coals. I tossed them with a little seasoning type salt, avocado oil, soy sauce and Tajin brand sauce about 30-40 minutes before grilling.
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Parksider I have used MHP’s version, that came before grill grates. MHP calls their version “Sear Magic” grids. You can see them on the picture of the MHP grill I posted above, I also use them on the Phoniex grill I have which really ups it performance. They leave great grill mark’s, but can be a bit of a pain to clean between the raised rails. I also saw an article this week say that the best way to season them or any grill grates, is to use an onion. Supposedly there is a chemical reaction that occurs with the sulfides in the onion that leaves a non stick layer that is good to 1,000 degrees on the grates. Its something I’ll really have to test out before I buy into it.
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Here is a close up of the “Sear Magic” grids and the grill marks they leave.
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That is looking good Tex! Nice work
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Parksider I have used MHP’s version, that came before grill grates. MHP calls their version “Sear Magic” grids. You can see them on the picture of the MHP grill I posted above, I also use them on the Phoniex grill I have which really ups it performance. They leave great grill mark’s, but can be a bit of a pain to clean between the raised rails. I also saw an article this week say that the best way to season them or any grill grates, is to use an onion. Supposedly there is a chemical reaction that occurs with the sulfides in the onion that leaves a non stick layer that is good to 1,000 degrees on the grates. Its something I’ll really have to test out before I buy into it.
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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?
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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?
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Joe Hell Jonathon Here is a link to the article I saw, it is from the people at Grill Grates. link text
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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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 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!
Jonathon After a quick google search, it sounds like it should work, and according to the website I looked at, the seasoning will last longer then if you use oil. Looks like you have several things to test out on this subject.
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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 That’s something we have gotten slightly better at, just testing one thing at a time. When we started we would try 6 new things at once and have no idea which thing helped, which had no effect and which hurt us!
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Want a good grill, I bought a Char-Broil commercial grill, porcelain coated cast iron grates, stainless steel emitter plates. No flare ups, cooks just like grills in commercial kitchens. I can cook a steak in just under 10 minutes, the same with porkchops and still juicy. Well worth the extra $150 I spent on it.
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Well it looks like Weber may have rolled out a game changer in the pellet grill market. Here is a link to a basic review of the grill from Meat Head and AmazingRibs Weber Smoke Fire There appears to be some pretty revolutionary features compared how most pellet grills are constructed. It will be interesting to follow up with their review once they are able to get a model to test thoroughly.
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Tex_77 Wow, that does look like an impressive unit! Not surprised really, Weber is who they are for a reason. Anyone know the price? I saw an article that said it would be below the comparable traegers but I couldn’t figure out which model they were referring to.
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 Wow, that does look like an impressive unit! Not surprised really, Weber is who they are for a reason. Anyone know the price? I saw an article that said it would be below the comparable traegers but I couldn’t figure out which model they were referring to.
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