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Grate Techniques

Category: Grate Techniques

grilled salmon

Grilled Salmon- Flesh Side Down on GrillGrates

Another one in our series of Grate Grilling Techniques. This one features salmon being grilled flesh side down. Traditionally fish would be cooked skin side down and sometimes it doesn't ever get flipped. It has been done this way for ages because fish tends to want to stick or flake apart while grilling. We think that is a crying shame. With GrillGrates you can now grill salmon beginning with the flesh side down on the grates. This method will give you gorgeous sear marks on the salmon which are also quite tasty and add texture to an otherwise soft protein. The sear marks are basically caramelized protein flavor bars. For an added bonus try drizzling a tasty marinade or salad dressing over the fish while it is still on the grill. The moisture will sizzle in the GrillGrate valleys and create a flavorful steam bath that adds an extra pop of flavor!

grilled and griddled burgers

The Modified Burger 2.0

Grilled or Griddled? That is the question that GrillGrates answer in stunning fashion. You can have both! This new technique has us scratching our heads wondering why we hadn't thought of it sooner! You can completely dial in the crust on your burgers to your liking. Not charred but beautifully crusty with flavor and texture you just wont get doing one or the other. Go forth and make your belly happy.

beer brat grillgrate flavor

Use The Valleys To Add Flavor

It never ceases to amaze us how ingenious GrillGrate owners can be. Years ago Meathead from AmazingRibs.com clued us into sprinkling a few wood pellets down in valleys during the cook. The wood pellets slowly smolder adding a nice kiss of smoke. Then one day while cooking brats and drinking beer we had the inspiration to pour some beer over the brats. The result was a super juicy brat with crisp skin that tasted like it was cooked in a beer bath rather than grilled. Chef's discovered they could add flavor to their grilled foods by sprinkling spices and herbs into the valleys. To guild the lily one day our good friend and president of the Steak Cookoff Association, Brett Gallaway, has a stroke of genius. He decided to pour some Crown Royal over his Philly steak fixins being cooked on the flat side of his GrillGrates. Although we have not tried it yet we've heard the results were amazing!

The Reverse Sear

The reverse sear is a wonderful technique to use for any large cut of meat whether it be beef, pork, lamb or even chicken. The concept is simple. You slowly raise the internal temperature of the meat while introducing some smoke flavor (if you choose to do so). Once you are within a few degrees of your target internal temperature you crank the heat up and finish off with a final sear. By allowing the internal temperature to slowly rise within the meat you end up with beautifully cooked protein that is one solid level of doneness throughout. If you try to cook a large piece of meat on your grill right from refrigeration it will have the five seasons of doneness. Rare in the center, a medium rare ring, a medium ring, a gray medium well ring and finally a dryed out flavorless outside ring.

The Grate Kiss of Smoke

GrillGrates and GrillGrate Accessories will have you smoking in no time!
There are many ways you can add a kiss of smoke to your foods being grilled on GrillGrates. Simply sprinkle some pellets in the valleys of your GrillGrates before placing the food on the grill for an added flavor boost. For more intense smoke flavor try the A-Maze-N smoker tube. It can burn for hours and clean up is a breeze.

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  • Had a great Fathers Day! My dad and I cooked
  • Putting a serious sear on a Fathers Day tomahawk from
  • ricsbbqandblackstone that brisket looking that smoke ring!
  • Just ignore the giant hole on the lamb! inkbird Didnt
  • Heres Chriss first plate Golden Ticket steak from this past
  • A little skrimp cocktail shall we?! I used grillyourassoff Napalm
  • bbq4lfe making us hungry! Raise your hand if you love
  • Food DITL Breakfast for Dinner  Brinner Noms Bacon Eggs
  • A couple of fathersday smoked tritips First time using my
  • PrimePower! gmgprime gmgnation gmgsweden grillgrates
  • BBQ Spatchcock chicken marinated in buttermilk and spices seasoned and
  • Happy tacotusday from Last Night  Skirt Steaks Ready to
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18th of June 2019 12:22 PM Link
Congratulations to the 3 winners of our #GrateDad contest! We hope you enjoy your GrillGrate bucks!
#GrillGrate #GrillingLifestyle #GrillingGreatness
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17th of June 2019 06:58 PM Link
Are you hip to AlbuKirky Seasonings yet? If not you should be. A taste of the southwest in a bottle!
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17th of June 2019 03:00 PM Link
Did you get Dad any Wagyu for Father's Day?

Our friend Ricer from Dead Brook BBQ Wisconsin was lucky enough to have his boys cook him up some Wagyu Burgers, and they even knew to use #GrillGrates to prevent flare-ups, smart kids!

We hope all the #GrateDads out there had a great day!

https://youtu.be/O3HdcbEiZq8
17th of June 2019 11:47 AM Link
For all you new GrillGrate owners - we recommend using an onion to season your grates. There's actually a really interesting science to why it works.

Read the blog here: https://grillgratelounge.com/2019/05/06/an-onion-is-the-best-way-to-season-grillgrates/.
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13th of June 2019 08:02 PM Link
NEW PRODUCT ALERT! For the dad who smokes...his food 😉 "The Smoking Pouch by The Smokist" available in our store now! The fine mesh 304 stainless steel limits the airflow into the pouch so the wood smolders slowly infusing delicious smoke flavor into food while it’s grilled. Fill the pouch with your favorite wood chips or wood pellets! Just in time for Father's Day! https://www.grillgrate.com/the-smokist-smoking-pouch/

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