I decided to stick w/ the Weber cast iron grate even though it's made in prc. The Lodge may be better but it's a little smaller and has these legs that stick out from underneath and I'm not sure if that'll affect my use of them. And I had some meat I wanted to grill and not wait for the Lodge to ship.

Anyway, I seasoned the grate a couple of times (same process I would use for cast iron pan). Then I used it in the grill. I had some marinated hanger steaks and they stuck like a sumbitch. I usually preheat to 500+ degree. Nothing sticks when I use cast iron skillet. But I have severe sticking on the grate in the grill.

Trying to figure out what I'm doing wrong and came across this on Weber's website:

Preheating: Always make sure to preheat your grill for about 15 minutes on high, with the lid closed, until it reaches 500 to 550 F, before cooking. Then, clean the grates by brushing them. After that, adjust the temperature to the proper level for the type of food you're going to grill.

Oil: Apply some cooking oil to the surface of your food. Many people try and oil their grates, but the truth is that most of the oil burns off before it can be of any benefit, and it can actually make the grates stickier if you're cooking at a temperature above the oils smoke point. Oiling your food is much more effective. Cooking oils with a higher smoke point are the best ones to use, such as an inexpensive refined olive oil (over 450 F), instead of ones with a lower smoke point, such as extra virgin olive oil (about 375 F). Applying oil also adds some flavor and can help seasonings and spices adhere to the food better.

Temperature: Make sure you're grilling at the correct temperature for the food you're making. Grilling something at too high of a temperature can cause it to stick, especially chicken.


I preheated to 500+. I used avocado oil - coated the steaks. What's the ideal temp for grilling various meats? Based on the above, sounds like 500F may be too high for chicken. What temp should I use? What about for steaks and pork? So, I'm supposed to preheat to 500F and then let it cool down to some ideal temp depending on the meat?

Perhaps the grate could use additional seasoning through use. But so far, not too happy w/ it. It was a bitch to clean as well.

When grilling, steak should be seared over direct heat at higher temp (500-600+).

Whereas most chicken and pork should be cooked at a lower temp (mid-to-low 400s) over indirect heat. Some pork like chops can be initially seared over direct heat then moved to indirect heat to finish.

And be sure to invest in a quality instant-read digital thermometer. You're grilling to a specific internal temperature target for each specific meat, not just cooking for X amount of time or until you guess it appears "done". Measuring the internal temp will ensure that you aren't undercooking your meat and running the risk of illness, or overcooking it and drying it out.

Technique matters.

Make sure that you run the spatula parallel to the grill grates/lines, up and under the meat to lift cleanly. While amazingly obvious after the fact, it’s not intuitive at first.

As far as temperature, as hot as I can.

What you put in your marinade can also affect sticking/burning. Marinades heavy in juices, honey, and sugar will burn and stick more than others.

Thanks.

Okay. Preheat 500F. Steaks - sear at 500F. Chicken and Pork - wait for grill to cool to low 400s. Unless meat is marinated - then use lower heat.

This should avoid sticking....

Usually, I can just shake the meat a bit and it gets loose. With this new grate, I had to forcefully shovel the meat from grate. It was like it was welded to the grate.

Hoping it's just seasoning and learning curve. I hoping this cast iron grate will end up being better than the SS grate I've been using. Better searing (maillard). Better heat retention / cooking.

I grill as hot as I can get the grill.

Oil grates AND meat

Maybe try GrillGrates? They’re pretty good:

GrillGrate

I used to be in the hotter the better group.

My thermometer would crap out above 450.

I started searing as hot as I could for a few minutes on each side, then cook at 450.

Now I sear in the cast iron skillet 500+ and grill at 450.

Better flavor and more juicy.

YMMV

Interesting approach - maybe I'll try that.

I also have a side burner I can use for the skillet searing.

Don’t know Kotana … those grill marks are sexy … sends a msg.

I get better results using the reverse sear method for steaks.

Start out preparing steaks with salt and pepper and resting at room temp for 1-2 hrs.

Grill at 200, cook until meat temp is 100. Flip, cook until 125. Remove meat and cover.
Then grill to 450+ put steaks back on for 1-2 mins, flip, another 1-2 mins (final temp about 135). Remove meat and add a slice of butter to top and cover, letting it rest for a couple minutes.

Enjoy your juicy medium steaks.

That's what I do with my steaks too. 220 in my smoker to 120 internal, then sear on a grill that's as hot as I can get it (600+) for a minute or so each side, then rest for 10 minutes before cutting.

But if all I had was a charcoal grill, I'd just sear the steak over direct heat to the desired internal temp, rotating sides regularly.

Most basic charcoal grills (and basic charcoal grillmasters) won't be able to hold 200ish for 45-60 minutes of low and slow cooking, like a smoker or an Egg would.

quote:

Originally posted by RogueJSK:


Most basic charcoal grills (and basic charcoal grillmasters) won't be able to hold 200ish for 45-60 minutes of low and slow cooking, like a smoker or an Egg would.

That’s news to me, I can run my Weber kettle at 225 for 12 hours using the charcoal snake method…

The grates you purchased are not the Weber porcelain coated cast iron grates, correct? Those don’t need to be seasoned. Link according to Weber

quote:

Originally posted by PASig:
That’s news to me, I can run my Weber kettle at 225 for 12 hours using the charcoal snake method…

That’s not basic and neither are you! He did qualify his statement and I’m in agreement.

quote:

Originally posted by PASig:

quote:

Originally posted by RogueJSK:


Most basic charcoal grills (and basic charcoal grillmasters) won't be able to hold 200ish for 45-60 minutes of low and slow cooking, like a smoker or an Egg would.

That’s news to me, I can run my Weber kettle at 225 for 12 hours using the charcoal snake method…

Yep.
Chicken thighs and legs I do at 275 with the charcoal snake method so the skin won't be like rubber.

I had a set of cast-iron grates that came in a char-broil gas grill that would stick really bad, no matter what I did. I tried various methods of cooking, cleaning & seasoning & never got it to work well consistently. After hating the grill for a year, I ended up swapping them for grillgrates as PASig suggests, although I don't oil the grates as he suggests, only the meat. Oil on grates just burns off or gets gummy & black depending on type & temp.
With charcoal, I have cast iron that doesn't stick. 450 & holding before steak goes on, closer to 400 for chicken. Pork varies between those 2 depending on what's on them. Reverse sear for thicker cuts works well. Thinner stuff doesn't need the extra time/effort.

I like avocado as well - no smoke. PAM will work in a pinch. Doesn't take much. Add a little oil to your marinades as well. Even the bottled stuff can benefit from a bit of oil.
If you have a marinade that is really wet or lots of sugary components, try a little PAM on the 1st side down or dry off & add oil. Then, pour some of the leftover marinade over the uncooked side to return the flavor - it will dry out while the 1st side cooks & is less likely to stick when flipped. Sometimes I save a little marinade for after I flip & re-sauce the done side. That's probably not kosher, but I haven't killed anyone yet.

fyi thermoworks has a 50% off flash sale today only on IR gun


https://www.thermoworks.com/ir...S67QQKN5G525R99NPC7O

Thanks guys, I'll try oiling the grates at temp before searing and see if that helps.

The grill marks are attractive. But I like the crisp and taste of the full steak maillard as well.

quote:

Originally posted by konata88:
Thanks guys, I'll try oiling the grates at temp before searing and see if that helps.

The grill marks are attractive. But I like the crisp and taste of the full steak maillard as well.

You might like pan fried steaks better… About half the steaks around here are pan fried/finished in the oven

quote:

The grill marks are attractive. But I like the crisp and taste of the full steak maillard as well.

I do like pan fried steaks. And I do finish them in a low temp oven. But I also like grill outdoors. And less cleanup.

I actually pan fry Prime grade steaks. I tend to grill choice grade and/or marinated beef. I like fire. And smoke. And grill is faster for multiples. Korean BBQ - I always grill, not pan fry.

Sometimes I feel like a nut....

I just remembered one more thing about the Weber grates besides the porcelain, if the individual bars have a triangular profile, the flat side goes up. It gives more surface area for the Maillard reaction. Also, turning what you are cooking 45 degrees halfway through will hit more of the surface area of the meat. For example, if you are doing steaks 4 minutes per side, at two minutes turn the steaks 45 degrees, at 4 minutes flip them, at six minutes turn them 45 degrees. It’s not as easy as browning in a cast iron pan, but you’ll hit around 50% of the surface of the meat.