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  • Moderator
Posted
49 minutes ago, saevel25 said:

When you get the grill hot, just wipe it down using some towels soaked with some canola or grapeseed oil (something with a high flash point). This will help season the grill, and keep the food from sticking.

Right. You want to season your grates like you would your pans.

The other trick to keep food from sticking is to let the grates get hot before you put food on the grill.

40 minutes ago, iacas said:

You know what also helps stop stuff from sticking? All the little burnt up pieces of the meat you cooked before. :-)

Eh, not really. Burnt food bits can come off your grates and stick to your food. They're not particularly tasty and possibly (though not proven to be) carcinogenic.

What actually makes your pans and grates nonstick is a thin layer of fat or oil that gets polymerized. A well seasoned pan or grill can be cleaned with just heat and water.

Bill

“By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest.” - Confucius

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  • Administrator
Posted
3 minutes ago, billchao said:

Eh, not really. Burnt food bits can come off your grates and stick to your food. They're not particularly tasty and possibly (though not proven to be) carcinogenic.

My experience does not align with your science! :-)

(I clean my grill once or twice a year. I don't use it all that often, and when I do, they're for hot dogs or hamburgers, and I always let the grill get hot before I put the meat on it.)

Erik J. Barzeski —  I knock a ball. It goes in a gopher hole. 🏌🏼‍♂️
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  • Moderator
Posted
5 minutes ago, iacas said:

My experience does not align with your science! :-)

Then go with that. We all know personal experience trumps science anyway :-P

Bill

“By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest.” - Confucius

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Posted
Just now, billchao said:

Then go with that. We all know personal experience trumps science anyway :-P

Always. I've been saying that for years! Even wrote a book about it! :-D

Erik J. Barzeski —  I knock a ball. It goes in a gopher hole. 🏌🏼‍♂️
Director of Instruction Golf Evolution • Owner, The Sand Trap .com • AuthorLowest Score Wins
Golf Digest "Best Young Teachers in America" 2016-17 & "Best in State" 2017-20 • WNY Section PGA Teacher of the Year 2019 :edel: :true_linkswear:

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  • Moderator
Posted

I've gotten cheap brushes for spreading sauce and oil and the like. The bristles come off and get into your food. After that, I don't chintz on the brushes. PSA - get good brushes. But nothing as dangerous as metal bristles though.

Steve

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  • Moderator
Posted
15 minutes ago, nevets88 said:

I've gotten cheap brushes for spreading sauce and oil and the like. The bristles come off and get into your food. After that, I don't chintz on the brushes. PSA - get good brushes.

I use silicone brushes for that, but yes, quality matters in brushes.

Bill

“By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest.” - Confucius

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Posted
4 minutes ago, billchao said:

I use silicone brushes for that, but yes, quality matters in brushes.

Same here.

Erik J. Barzeski —  I knock a ball. It goes in a gopher hole. 🏌🏼‍♂️
Director of Instruction Golf Evolution • Owner, The Sand Trap .com • AuthorLowest Score Wins
Golf Digest "Best Young Teachers in America" 2016-17 & "Best in State" 2017-20 • WNY Section PGA Teacher of the Year 2019 :edel: :true_linkswear:

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  • Moderator
Posted

That's a big pair of chopsticks - looks like drumsticks.

Screen Shot 2018-03-15 at 4.59.28 PM.png

 

Steve

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Posted

Long live Kenji 

20180315_200434.jpg

Dan

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Posted
10 hours ago, dsc123 said:

Long live Kenji 

20180315_200434.jpg

Reverse sear?

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Posted
6 minutes ago, jamo said:

Reverse sear?

Yep.  Oven at 225 and then piping hot cast iron.  Even managed not to set off the smoke detector this time.

Dan

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Posted
4 hours ago, dsc123 said:

Even managed not to set off the smoke detector this time.

You must teach me your secret :-)

Bill

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Posted
2 minutes ago, billchao said:

You must teach me your secret :-)

Take out the batteries.

;-)

(Mine is wired into the house electricity with a battery backup, so, I'm kidding.)

Erik J. Barzeski —  I knock a ball. It goes in a gopher hole. 🏌🏼‍♂️
Director of Instruction Golf Evolution • Owner, The Sand Trap .com • AuthorLowest Score Wins
Golf Digest "Best Young Teachers in America" 2016-17 & "Best in State" 2017-20 • WNY Section PGA Teacher of the Year 2019 :edel: :true_linkswear:

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Posted

A cast iron pan stays hot for a long time. Just get some good gloves, and take it outside to sear ;)

A cool option is to cook on top of a chimney starter.

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Posted
9 minutes ago, saevel25 said:

A cast iron pan stays hot for a long time. Just get some good gloves, and take it outside to sear ;)

A cool option is to cook on top of a chimney starter.

My wife has several cast iron pans. Most are dutch oven types. She cooks all kinds of stuff on, and in them. Just build her a campfire, and she's good to go. 

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  • Moderator
Posted
16 minutes ago, iacas said:

Take out the batteries.

;-)

(Mine is wired into the house electricity with a battery backup, so, I'm kidding.)

Just turn the breaker off at the electrical panel ;-)

11 minutes ago, saevel25 said:

A cast iron pan stays hot for a long time. Just get some good gloves, and take it outside to sear ;)

A cool option is to cook on top of a chimney starter.

I tried to cook with a grate on top of a chimney starter once and was disappointed at the heat output. It probably didn't help being 20°F out.

I'll have to try with a pan on top, but in all honesty it's easier just to fire up the grill to sear because I have to cook several pieces of meat at the same time anyway. Of course my family thinks I'm weird for using half a bag of charcoal just to finish up some steaks /shrug

Bill

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Posted

I haven't tried the chimney steak yet.  I've read that it's great for thin steaks but hadn't thought of it for sharing a thick one.

 

I have cooked a bunch on the grill using the same method--cool side then over the hottest fire I can muster.  I really wanted the grill to be better because I prefer cooking outside, but the oven/cast iron method is just perfect every time.  

 

ttps://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

Dan

:tmade: R11s 10.5*, Adila RIP Phenom 60g Stiff
:ping: G20 3W
:callaway: Diablo 3H
:ping:
i20 4-U, KBS Tour Stiff
:vokey: Vokey SM4 54.14 
:vokey: Vokey :) 58.11

:scotty_cameron: Newport 2
:sunmountain: Four 5

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Posted

I like a method I saw Heston Blumenthal do, where you cook it only in a hot pan and flip it every 15-20 seconds.

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