GrillGrate

At home not much, but it's all I cook on for SCA competitions. They are the real deal!


Mike

Thanks! This is the year I planned to replace my grill bars and flame tents, anyway. These sound great.

Ordered them, by Golly.

Since I got my first pellet grill about 3 months ago, I've cooked something on it about 3 times per weekend with at least one of those weekend cooks using my Grill Grates. Right now I'm going to use it the "conventional" way for the first time instead of flat side up for a full sear.

Mike , do you phosphate, either in competition or at home?

What temp do you like the grate to be when you start cooking?

Yes, I use the phosphate from Butcher BBQ in comps and at home. There is nothing better that I've found to tenderize rib eyes, or any other steak for that matter. I mix 16 oz. of beef broth with 1/4 cup of phosphate and marinade the steak on each side for 30 minutes. Be really careful because any longer than that and the steak can fall apart. I cook at a grate temp of 650* - 700* for about eight minutes. Two, turn, two, turn, you get the picture. The only thing that sucks is that for SCA your steak has to be cooked to medium, which I really find mentally hard to do!!

What the fugg is that?

Sounds a bit wonky to me.....

I think I just learned how the steak in some restaurants is so tender, almost soft, it just doesn't seem right. Ponderosa comes to mind.

Better beef by chemistry

No chit.......most of what BH said went over my head but I did get the phosphate part.....

In SCA competitions the steaks are scored on appearance, doneness, taste and tenderness. The steaks are always supplied by the contest so other than knowing they will always be rib-eyes the quality of the meat is all over the board. Almost everyone uses phosphates or papaya juice to tenderize since beating on them with a Jaccard or a fork flattens them out too much. Most all competition bbq teams use phosphates in some form to inject their briskets.

Mike

Proving once again that cooking competitions are pretty far from the real world. I don't know about you but I'd not want to eat some chemical that dissolves meat. Nor would I serve any such thing to guests.

I guess lime juice will tenderize meat.

Piapin(sp?) Is used too.

From papaya I think.

Must be the "solution" that the big packers are injecting too.

Yes, I agree, they are very far from the real world. You have to remember the judge is taking one bite so if you don't impress him you're sunk. I don't use phosphates at home on steak, because I don't have too. At home I get to select my steaks form the store. However, I always use it on brisket and anyone that has used a commercial brisket injection has too. There is no way I could eat even half of one of my competition steaks as they are WAY too salty. Same goes for competition bbq. With all of the rubs, butter, injections and sauces most people would be sick as a dog if they made a whole meal of it.

I'm sorry I answered gunzo's question. I feel like now I've been taken to food court and found guilty of poisoning people. LOL!!

^^^This^^^

Dont sweat it.

Its a world we apparently know nothing about.

Still interesting.



I suspect when the big packers inject a solution to make the ribs Extra Tender....its phosphate, sugar and water.

No worries I was just joking. I know a lot of them inject a sodium solution, but I'm not sure about phosphates. The way it softens fat if you packed it in too high of a percentage it might just make the meat way too soft. I don't know a huge amount about phosphates other than there are edible and non-edible types. The Butcher BBQ stuff I use has two ingredients. Sodium phosphate and papain from the papaya.

https://butcherbbq.com/product/bbq-phosphate-tr/

Sorry I hung you out there bowhunr, it wasn't my intention. But thank you for answering.


As far as the GG goes, a few thousand competitors surely aren't all wrong. They work.

Apologies here, too. No way I wished to imply that some are serving poison.

It is certainly true that judges only get one bite, whereas guests tend to eat the whole serving - and that seasonings therefore tend to be radically different for each type of cooking. It isn't just steak and BBQ contests, either. Few people would want to down a full bowl of contest-winning chili!

There are several brands of meat tenderizers out there for general use. Most of them use a papaya derivative, I think, and are probably safe for full-meal use, but perhaps only occasionally. I personally don't use them, but will not cast aspersions on those who choose to. Especially if the meat they bought turns out to be a bit chewy!

Grill on, friends. My Grill Grates are already enroute. (Ordered Saturday, shipped this morning. That's great - or GRATE - service!)

Some use a Jaccard tenderizer on their steaks.

Got my Grill Grates. They turned out to be a wee fraction too long for my grill, but a few minutes with a chop saw fixed that. I seasoned mine with an onion, as recommended, and it made an immediate and obvious color change on the tops of the ribs. They went from gray to black. Next up, some Omaha steaks - which my daughter ordered for me as a Dad's Day gift. They should arrive Tuesday.

Anyway, the Grill Grates are clearly superior quality, and I could have ordered them a quarter-inch shorter (or measured better!) but so far I'm absolutely delighted.

Didn't wait for the steaks to arrive. Threw a big link of chicken sausage on the Grill Grates.

It is not often that a product lives up to its advertising hype, and the Grill Grates didn't.

They exceeded them! These grates are simply awesome. Perfect sear marks, meat cooked through but no charring, no flareups, no sticking, just perfect grilling.

BEST grill money I've ever spent.

Thanks for the report Rocky, you are one of the guys here that I trust.

Brother in Law loves to barbecue, this looks like a good birthday present!

john

Ordered a set for my Weber. Tired of flare ups.

I'm just curious if you bought the cleaning brush that cleans between the grates? If you didn't I highly recommend it. After not much time stuff will start to build up and it can impart an off taste to what you're grilling. I tried a couple of different grill brushes before I broke down and bout the one made for them. It is completely worth the price IMO.
Grill Grate Brush.

I have not - yet. I think I'll see how the "fingered" spatula works first but I'm not averse to getting the special brush.

Buy a pineapple and take the juice...soak your steak in it over nite .....drink your steak in the morning ....

it would be an unfair advantage if you had a grill grate

I continue to be impressed with the Grill Grates. Did salmon fillets and portobello 'shrooms last night. Grates were uniformly hot front to back (as opposed to the cold area I always had with the OEM grates.) Hood temp was 400° and my IR thermometer said the grates were 625° to 575° Started the salmon flesh side down - something I had never dared to do before. Sizzle for two minutes, turn 45° for two more minutes. Then, THE test: slid the fingered spatula underneath, and both fillets flipped with NO burned edges, no sticking, and no lost meat. WOW! Two more minutes (total six) and they were cooked through and perfect. The mushrooms also came out perfect, cooked through with no burned edges and once again perfect grill marks.

Wife said both were the best ever off the grill.

pics or it didn't happen

A bit late for that, ya know.

But I just got an email saying my Dad's Day gift will be from Oh my jaw Steaks. I promise to take a few pics of the result.