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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 01-23-2013, 07:18 AM   #31
Q*bert
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Yep, hot cast iron is the way to go. I got some Mangrates for my bday last year & I love em.
http://www.mangrate.com/
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Unread 01-23-2013, 07:52 AM   #32
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I bought a Backyard Steak House Infrared grill that will crank up to 1600°.
It makes beautiful marks, but what are we after?
Grill marks or taste. With practice you can have both.
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Unread 01-23-2013, 09:00 AM   #33
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My Weber gasser makes beautiful grill marks. But like Ole Man Dan says, there's a line you have to toe.
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Unread 01-23-2013, 09:59 AM   #34
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All of these comments are spot on. Another trick to getting great grill marks (if your grill cant reach the 450-500 degree mark) is to incorporate a little sugar into your meat seasoning. The sugar will carmelize once it hits the grates and will create some pretty intense grill marks and if done correct a nice flavor profile as well. Just a thought.
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Unread 01-23-2013, 10:10 AM   #35
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Cast iron is definitely the way to go. I was taught only to touch the meat once while it's on the grill, when you flip it. I've modified that to 2 because I love the crosshatch look. Put the meat on and let it go, then a 1/4 turn to get a nice crosshatch and then once more to flip it. I know you can get better flavor from a nice even char, but those fancy steakhouses usually have an 1800* broiler which I don't have. I do have a cast iron pan, but there's just something sexy about nice grill marks.

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Unread 01-23-2013, 10:28 AM   #36
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What do grill marks taste like?
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Unread 01-23-2013, 10:45 AM   #37
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Great. Now I want a steak. It's not even 9am. Thanks guys.
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Unread 01-23-2013, 11:47 AM   #38
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It maybe mentioned, but I skeemed through and didn't see it. You can get grill marks on anything, but you have to have the temp turned up. I have a gasser and let my grill warm up on hit, so the racks get real good and hot, and then I turn it down to my cooking temp for the cook. The hot racks will give you the marks your looking for.

NOW, if you want perfect 90 degree marks ... place your meat (not THAT meat) between 10/11 and 4/5 ... cook for however long and then rotate to between 1/2 and 7/8

Using that will give you grill marks like this

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Unread 01-23-2013, 12:00 PM   #39
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cast iron works best but it is not absolutely necessary. I get great grill marks with stainless and whatever the standard grill is on the Primo. The most important thing is to make sure the grill surface is extremely hot before the meat hits it. Marinades with some sugar will make it easier.

Ruth's Chris is not all that to be honest. As far as expensive steak houses go, it is bottom tier in my opinion. I certainly would not turn down a free meal there, but if I am buying, RC is my last choice.
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Unread 01-23-2013, 12:40 PM   #40
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Quote:
Originally Posted by chingador View Post
Agreed.

Ruth's Chris is not all that to be honest. As far as expensive steak houses go, it is bottom tier in my opinion. I certainly would not turn down a free meal there, but if I am buying, RC is my last choice.
David Burke's primehouse is the top dog around here (their dry aged stuff is out of this world). In NY I really like Peter Luger's and Club A steakhouses. All are about as expensive as RC, Club A being probably the least expensive.
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Unread 01-23-2013, 01:13 PM   #41
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I get decent marks and don't have cast iron. I'd guess that CI will work better because it likely retains it's heat better.


All I do is get a raging hot arse fire, place meat on hot grate (listen for the "SSSssssssss", LEAVE IT ALONE, turn 45 degrees, LEAVE IT....flip and repeat. Because I don't have CI, when I DO move the meat, I try and put it on a different section of the grate (one that's HOT).
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Unread 01-23-2013, 02:17 PM   #42
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Quote:
Originally Posted by Wampus View Post
when I DO move the meat, I try and put it on a different section of the grate (one that's HOT).
Never thought to do that- good idea.
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Unread 01-23-2013, 03:19 PM   #43
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Quote:
Originally Posted by Pappy View Post
What do grill marks taste like?
They result from the Maillard reaction (http://en.wikipedia.org/wiki/Maillard_reaction) and actually taste pretty good.
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Unread 01-23-2013, 09:44 PM   #44
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Quote:
Originally Posted by HankB View Post
They result from the Maillard reaction (http://en.wikipedia.org/wiki/Maillard_reaction) and actually taste pretty good.
This is exactly why I don't get grill marks. I like my Maillard reaction or SEAR, as I call it, ALL OVER the steak.
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