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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old Yesterday, 10:29 PM   #16
rwalters
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Default Grill grates question

I’ve been a long time lover of GG’s. I do probably 75% of my charcoal grilling on top of GG’s... sometimes flat side up, but more often rails up. I really love burgers and chicken on the rails because I can grill “semi-direct” over the fire the entire cook vs 2 zone. More time over the fire equals more flavor bombs dripping into the fire and coming right back up and seasoning my food. Love it! I also LOVE the ability to grill in a relaxed no flare-up manner. Oh yeah, and the way they even out heat is nice.
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Old Yesterday, 10:34 PM   #17
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What size setup do you use on your 26"
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Old Yesterday, 10:38 PM   #18
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Quote:
Originally Posted by sudsandswine View Post
What size setup do you use on your 26"


I always buy the GG’s custom cut to my cookers. I like to have FULL coverage when needed, which is pretty much all the time :)
https://www.grillgrate.com/grillgrat...-weber-kettle/
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Old Yesterday, 10:49 PM   #19
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One more thing I’ve noticed about the flat side... is that because of the holes, you don’t really get grease puddling up like you do on a traditional griddle. I find 2 advantages to that... 1) Really good Maillard reaction 2) The drippings still hit the fire and produce the grilled flavor... something that does happen on a solid griddle.

Look at the crust on these burgers...
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Old Yesterday, 10:55 PM   #20
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Cool pic
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Old Yesterday, 10:55 PM   #21
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I have noticed that on my Blackstone, anything other than smash burgers - relatively small amount of meat - the juices released do affect the crust formation...usually have to move em around and scoot the grease to the drain.
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Old Yesterday, 11:07 PM   #22
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Quote:
Originally Posted by sudsandswine View Post
I have noticed that on my Blackstone, anything other than smash burgers - relatively small amount of meat - the juices released do affect the crust formation...usually have to move em around and scoot the grease to the drain.


Exactly! You can get a good crust, but like you said, a lot more moving around.
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