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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-22-2013, 07:35 PM   #16
Ijustwantedtolookatpics
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Quote:
Originally Posted by caseydog View Post
Grill marks. Grill marks? We don't need no stinking grill marks! classic movie mod

I stopped caring about grill marks 20 years ago, when I discovered that even browning of my meats tasted better.

Look at it this way, Applebee's serves steaks with great looking grill marks. Ruth's Chris Steakhouse serves an evenly charred crust on a medium rare steak. Prime steak houses don't do grill marks.

Do you want to serve up Applebee's steaks, or Ruth's Chris steaks?

CD
I agree. Grill marks look nice, but a nice charred crust gives you superior flavor.
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Unread 01-22-2013, 07:44 PM   #17
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Cast Iron Griddle - http://www.bbq-brethren.com/forum/sh...d.php?t=132669
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Unread 01-22-2013, 08:05 PM   #18
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I remember many years ago my after-school job at Burger King. I had to stamp every burger with a stamp dipped in a liquid smoke solution of some sort to make the fake char marks and add smoke flavor like they were char-broiled.
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Unread 01-22-2013, 08:07 PM   #19
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Quote:
Originally Posted by IamMadMan View Post
I remember many years ago my after-school job at Burger King. I had to stamp every burger with a stamp dipped in a liquid smoke solution of some sort to make the fake char marks and add smoke flavor like they were char-broiled.
Were can I get one of those............
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Unread 01-22-2013, 08:16 PM   #20
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I use the sear grate on my webber it works awesome, I have the webber wok too! will probably have a full set of cast iron grates soon though
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Unread 01-22-2013, 08:18 PM   #21
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Quote:
Originally Posted by CarlWayne View Post
Applebee's
Please tell me you are kidding.

CD
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Unread 01-22-2013, 08:19 PM   #22
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Quote:
Originally Posted by caseydog View Post
Grill marks. Grill marks? We don't need no stinking grill marks! classic movie mod

I stopped caring about grill marks 20 years ago, when I discovered that even browning of my meats tasted better.

Look at it this way, Applebee's serves steaks with great looking grill marks. Ruth's Chris Steakhouse serves an evenly charred crust on a medium rare steak. Prime steak houses don't do grill marks.

Do you want to serve up Applebee's steaks, or Ruth's Chris steaks?

CD
Ruth's Chris for me, please. Best porterhouse I've ever had in my life was in their location near downtown Portland. Amazing steak.
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Unread 01-22-2013, 08:25 PM   #23
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yea, i'm not worried about grill marks but as many have said, hot ci will do it for sure.
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Unread 01-22-2013, 09:14 PM   #24
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I recently got the stok cast iron grill grates and they produce nice grill marks.
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Unread 01-22-2013, 11:30 PM   #25
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Cast iron.

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Unread 01-22-2013, 11:56 PM   #26
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Quote:
Originally Posted by IamMadMan View Post
I remember many years ago my after-school job at Burger King. I had to stamp every burger with a stamp dipped in a liquid smoke solution of some sort to make the fake char marks and add smoke flavor like they were char-broiled.
Well, I distinctly remember the Summer before I dropped out of High School my Sophomore year, I worked at a Burger King and we cooked our patties over a live fire conveyor belt that would impart grill marks like no other.
What other Voodoo people use to re-create the Burger King grill marks....well I can not endorse that!!!
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Unread 01-23-2013, 12:18 AM   #27
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Quote:
Originally Posted by Trumpstylz View Post
If you prefer CI, home depot sells stok ci grates on their website for around 40 dollars, plus more for the inserts, and academy sells a char broil one thats interchangable with an 18.5 and 22.5 inch kettle for around 30 bucks.

Craycort are also really good but two or three times as expensive.
+1. I bought the Charbroil version and found thatthe insert is a grate for 18.5" grills... so you get 2 CI grates for $30. The CI grate for the BGE is $80 - I bought it at first then returned it when I found out that the insert fit the egg perfectly.
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Unread 01-23-2013, 03:15 AM   #28
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Quote:
Originally Posted by CarlWayne View Post
I see on here all the time these fantastic meats that are cooked so well and they have those awesome straight lined grill marks. How the fark do y'all do it?! Am I missing something because mine always look like a damn maze.
Don't play with your meat. Put it on the grill and leave it alone until it is time to flip.
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Unread 01-23-2013, 03:22 AM   #29
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black magic marker.......food grade of coarse....
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Unread 01-23-2013, 07:00 AM   #30
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Quote:
Originally Posted by TailGateJoecom View Post
Don't play with your meat. Put it on the grill and leave it alone until it is time to flip.
This. To get straight, even marks, you have to leave the food alone and let it do it's thing. .
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