The Science of Grate Grilling Part 3- Perfect Burgers

If I had to list one food that grills exceptionally well on GrillGrates it would have to be hamburgers. GrillGrates grill perfect burgers! Everyone can be Bobby Flay!

I heard from a Big Green Egg Retailer yesterday who is evaluating GrillGrates. He brought in burgers for lunch the other day and asked his team to grill on the BGE with and without GrillGrates. He didn't even make it down for lunch before he heard from his team! The GrillGrate burgers were much larger and juicier compared to those not grilled on GrillGrates.

There are several reasons why hamburgers in particular are so much better with GrillGrates:

1. Flare-up Protection from the bottom plate keeps burgers from charring as they drip especially 80 /20 which can really drip up a bon fire. The added protection of GrillGrates keeps burgers from drying out and shrinking.
   
2. The Sizzle Back Effect of juices as they drip to the valleys, they vaporize, steam and sizzle back to the food. Dripping juices create a moist convection of steamy heat below the hamburger which keeps it juicy and moist.
   
3. Fats drain away from the burger and drip through the fat draining holes in the bottom of the GrillGrates where they burn up on the bottom of the GrillGrate, not on the outside of the food. There is a health benefit of no charring and no fats burned onto the food as well.
   
4. The GrateTool- reaches below the food for a gentle lift not a scape and break! No more broken or stuck burgers on the Grill.
   

I here about burgers consistently from customers and professionals such as Suzanne Benoit who is the Queen of Burgers hailing from the famous VORTEX Bar and Grill in Atlanta. Suzanne and I recorded this YouTube video last year. We've learned a lot since then and need to update it.

Grill the Perfect Burger Every Time with GrillGrates!

The Science of Grate Grilling- The Super Weber Kettle

Another key aspect of GrillGrates is the added protection they provide from excessive flame and dry scorching heat. When BBQ Legend Mike Mills first saw GrillGrates sitting on my Weber at a BBQ contest he called it a 'flame shield' and asked if I'd ever done ribs on it? I sheepishly had to tell him no. Mike told me that one of the toughest questions people ask him is how to do ribs on a Weber Kettle? It's darn hard for most people. Hell, I never even tried! He challenged me to go home and barbecue (not grill) ribs his way. Mike also figured out quick that we were from 'Up North' and had little barbecue experience. That meeting in Douglas was another milestone as we were introduced to the wonderful world of Barbecue from one of the best. Mike Mills was just inducted into the Barbecue Hall of Fame at last months National Barbecue Association Conference which was a real treat to attend. I am honored to be friends with Mike and his gang from 17th Street. Mike has taught us a lot about GrillGrates and has been generous in his support and help.

Now we're introducing custom GrillGrates for the 22" Weber Kettle and it made me think of Mike.

The Science of Grate Grilling

After two years in the market with GrillGrates, we are finally ready to better explain how and why GrillGrates work so much better. A lot of feedback from customers, some insightful reviews from foodies and barbecue pro's has helped us realize how truly different Grill Grates are.

Craig "Meathead" Goldwyn of Amazingribs.com has written the most thorough review of the dynamics of GrillGrates to date. We met recently in Memphis at the NBBQA conference and had the chance to discuss further.

Craig thinks GrillGrates grill more effectively for several reasons:

• Conduction (direct heat) The heat is distributed evenly through the GrillGrate to the top of the rails making for not only outstanding searing but more surface area contact with the food for crispier chicken and crunchy sear marks.
  
• Convection (hot moving air) The valleys between the rails swirl with heat. Juices from meat and vegetables vaporize for moist flavor that rises back into the food. For pizza, pasta, garlic bread this will be a dry heat making for crispy but not burned foods. Pizza crusts and flour tortillas are outstanding from the combination of conduction and convection.
  
• Infrared (reflective heat). The panels themselves radiate heat because there is a lot of surface area that is heated up by the grill.
  

I need a Georgia Tech engineer who can get me some heat motion video! Shelley are you out there?
GrillGrate, Eat Well!
More Grate science to come.

GrillGrates: VIAGRA for the Grill!

That statement is not a Bradism, that quote comes from Sterling Ball aka Big Poppa of Big Poppa Smokers. Big Poppa Smokers is a new entrant to the BBQ world and he's coming in with gusto. The company is born from Sterling's passion for better grilling and smoking. In his videos you'll also see his other passion, which goes perfect with grilling- music. Check out what Big Poppa has to say about GrillGrate- and check out some the other cool products he's carrying too!

Behind on Blogging & Twittering but not GRATE GRILLING!

Happy New Year- a bit late! The holidays were a blur with Grate sales and a house full of guests and our returning children. Susan put out meals for 10 people or more for 12 straight days of Christmas and declared that next year we're going on a cruise for Christmas! I did contribute a good bit of grilling during this stretch including Christmas tenderloin. We've had a wonderful tradition of putting on Christmas for the past 20 years and its time to start a new tradition. I don't think they'll let me grill on a cruise ship though...

I finally got around to posting a bunch more recipes on our website. I went through my photos to come up with these favorites of ours:

I am particularly proud of how well I have learned to do ribs on our gas grill. The purists and smokers might cringe but the results speak for themselves.

* Grilling Ribs on a Gas Grill with GrillGrates
* Corn on the Cob
* Potstickers
* Breaded Talipia
* Garlic Bread
* Skewered Lobster
* Left Over Grilled Pizza

I may be late on my blogging, but I'm never late for Grate Grilling!

Pictures from Murphysboro "Praise the Lard" Cookoff

In honor of tonight's 2nd episode of The Pitmasters (10:oopm est on TLC. This episode was filmed at the Murphysboro cookoff and we were there! Here are a few pictures to whet your appetite so to speak.

Susan and I attended this event (i.e. we did not vend or demo GrillGrates) so we really got to enjoy the atmosphere the entire weekend straight through to the award ceremony. Competition Barbecue is truly an interactive spectator sport. I learned a lot about "The Pits", careful preparation, and holy rituals. It also happened to be our 27th wedding anniversary- and a great weekend! I look forward to seeing how TLC spins it tonight.
















Want a bit more? Here is a link to a YouTube video and a sneak peek of the Murphysboro Contest.

The Greatest Gift of All (Part 2)

Now that I look back on it, I gave and received the same gift last year! Peace Love and Barbecue by Mike Mills and his daughter Amy. I met Mike and Amy at a Barbecue Competition just over a year ago. Mike, a legendary barbecue champion and restaurant owner comes by our stand and takes an interest in GrillGrates. He was anxious to try it and I gladly gave him a set. Next thing I know Rocky Danner (another colorful Barbecue Ambassador) is in our booth asking me for several more sets for he and Mike!

It turns out that Mike and Rocky were doing a series of demonstrations. Rocky was grilling bacon wrapped pork tenderloins and Mike was explaining how to do his championship ribs and had a stack of his books. He signed one for me and gave it to me in exchange for the Grates. Amy handed me a card and told me where to send more GrillGrates for Mike to “play with”. We received the gift of Peace, Love and Barbecue, last October and we gave the book as a gift this past Christmas to all our grilling friends.

Our friends loved Mike and Amy’s book! The 5-bean side has become a staple in our circle, as have Mike’s ribs. Peace, Love and Barbecue is a fabulous gift and really conveys the spirit of the industry, the people in it, along with some fabulous recipes. The book also provides a history of the American BBQ tradition alongside colorful encounters with local barbecue haunts. It was a great gift last year, now what to give this year?

1. Instant Read Thermometer- This has got to be tops on my stocking stuffer list. I need to upgrade my cooking by temperature skills as evidenced by my half-cocked turkey on Thanksgiving! Glow in the Dark from grillfriends.com $6.99
2. BBQr’s Delight Gift Pack- This just might be the ticket for this Christmas. Craig Meathead Goldwyn of amazingribs.com called BBQr’s Delight and GrillGrates- "Peanut butter and jelly because we go so well together." These all natural wood pellets impart just enough smoky flavor- and work fabulously on gas grills—especially with GrillGrates; just lay a few in the valleys of the GrillGrates and they smoke and smolder in natural wood flavors. The gift pack comes with a cast iron smoker box too. $19.99 with free shipping thru 12/19.
3. KCBS Membership- The Kansas City Barbecue Society delivers a lot of bang for the buck. Contest and cook-off updates, product reviews and discounts and monthly Bull Sheet is packed with information and team competition updates. The Bull Sheet is up there with Salt Water Sportsman for me! $35 per year.

   

4. GrillGrate Gift Bag- Our best value and a Grate Gift in its own right. Use the KCBS discount code and save 25% on all GrillGrate products through December 18th. $75 with KCBS discount.

Keep your grill and your griller warm this holiday season!