Test Driving GrillGrates
Does your grill need a makeover? Are your grates rusty? Do you have hot spots? Are you tired of losing food through the grates? If so, I have just thing that will up your grill game and revamp your grill at the same time. Let me introduce you to GrillGrates.
You might be wondering how new grill grates up your grill game. Well, there are two sides to that question, just like there are two sides to the grates made by GrillGrate. One side is a step up from your usual grates and the opposite side turns your grill into a flat top. I was surprised, too, when I realized I could turn my grill into a flat top just by flipping the grates over!
GrillGrates are made with hard anodized aluminum that conducts heat more efficiently. Due to the conductivity of the grates, heat is dispersed evenly and eliminates hot spots. They never rust. The patented raised rail system conducts heat upward to promote precise searing. Food is protected from flare-ups from the bottom plate. The valleys vaporize juices and add moisture and flavor. The holes in the grates allow for proper airflow. The panels interlock to make the system stable for cooking.
GrillGrate generously sent me a set-up for my 22-inch kettle grill, but they make grates for many models of outdoor and indoor grills. Whether you own a gas grill, charcoal grill, kamado-style grill, or even a pellet smoker, they have got a grate for you.
For my first time using the Grillgrate system I planned to cook swordfish. I usually like to cook swordfish over a wood fire, but there are often hot spots. I lit a bag of wood chunks in a chimney starter, and once the wood was hot, I set up a two-zone fire in the kettle grill. I was not expecting any flare-ups, but I always like to have a safety zone just in case.
Next, I put the GrillGrate panels in place. Once the grates were hot, I added the swordfish steaks. To prepare the swordfish, I lightly painted it with olive oil and seasoned it simply with kosher salt and fresh cracked black pepper. I made an herb gremolata to serve over the swordfish. The gremolata consisted of roughly chopped parsley, oregano, basil, finely chopped garlic, the zest and juice of a lemon, honey, and olive oil. I then seasoned it to taste with salt and pepper.
In addition to the swordfish, I grilled asparagus. None of them fell through the grates! That was a first. I also grilled a lemon to squeeze over the swordfish and the asparagus.
The swordfish grilled for 3 to 4 minutes, then I gave it a quarter turn. I flipped the swordfish and repeated the process. Due to the rail system, the grates were super-hot when I placed the swordfish on the grill. When I turned and flipped the swordfish, it released from the grates easily, no sticking.
Due to the uniform heat of the grates I was able to create an even sear on the swordfish and keep the inside moist. The sear on the outside balanced the texture of the tender inside. The herb gremolata provided a boost of herbal freshness to each bite. The grilled lemon paired with both the swordfish and the gremolata. To round out the meal I prepared some Israeli couscous.
I ‘m looking forward to flipping the GrillGrates over and making smash burgers on the flat side of the grates. The GrillGrate system fit right on top of my current grates, the swordfish didn’t stick, the heat was even, no flare-ups, and the grates were easy to clean. Sounds like a win to me.
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