[golgiaparatus]

Bought the Mangrate Grill Enhancement System. 3 huge cast iron grates that replace, or just sit on top of any standard BBQ grill.

Mangrate:

Next.... bought some steaks. Two 1.2lb ribeyes. and 3 fillets. Prepped with Sea Salt,butter and then oil... in that order godamit!

The fillets on the mangrate. Medium well for the women.

One of the ribeyes on the plate... Medium rare. With added butter and some olive oil.

 

[dhmike]

 

[dante]

So.......... what exactly is the reasoning behind this (the mangrate)?

 

[jekyll991]

Medium well fillets?

 

[jimmydean]

So.......... what exactly is the reasoning behind this (the mangrate)?

It's a flavor enhancer. Like MSG for your BBQ?

 

[dante]

It's a flavor enhancer. Like MSG for your BBQ?

Well, thanks Mr. Wizard, I kinda got that from the "this is awesome, our steaks taste 10x better now" reviews on Amazon, but... it looks like it just provides additional contact points (or greater contact area, to be more exact) while removing the steak farther from the fire. Is there anything more to it than that, and is it something that can't be recreated by just getting a hotter fire closer to the steaks?

 

[buildyourown]

Well, thanks Mr. Wizard, I kinda got that from the "this is awesome, our steaks taste 10x better now" reviews on Amazon, but... it looks like it just provides additional contact points (or greater contact area, to be more exact) while removing the steak farther from the fire. Is there anything more to it than that, and is it something that can't be recreated by just getting a hotter fire closer to the steaks?

Higher thermal mass so grill doesn't cool when the cold meat hits it. Many higher end grills have cast iron grates already. This is a band-aid for a ****ty grill.
The real winner is to use a 1" thick piece of clean ground steel. Yes, essentially frying your steak on a 500 deg plate. Instant sear and no jiuce oozing out.

 

[OGRipper]

The real winner is to use a 1" thick piece of clean ground steel. Yes, essentially frying your steak on a 500 deg plate. Instant sear and no jiuce oozing out.

Well yeah except you don't get any flavor from the fire. Might as well use a pan on the stove. I guess maybe it's not a big deal if you're using gas but that's another discussion/can of worms.

Cast iron works great for grills but I find that unless its enameled it's a bitch to keep clean and prevent rust.

 

[boogenman]

Higher thermal mass so grill doesn't cool when the cold meat hits it. Many higher end grills have cast iron grates already. This is a band-aid for a ****ty grill.
The real winner is to use a 1" thick piece of clean ground steel. Yes, essentially frying your steak on a 500 deg plate. Instant sear and no jiuce oozing out.

This is why nothing works better than a screaming hot cast iron skillet immediately placed under the broiler.

Bacon

 

[golgiaparatus]

Well, thanks Mr. Wizard, I kinda got that from the "this is awesome, our steaks taste 10x better now" reviews on Amazon, but... it looks like it just provides additional contact points (or greater contact area, to be more exact) while removing the steak farther from the fire. Is there anything more to it than that, and is it something that can't be recreated by just getting a hotter fire closer to the steaks?

Its a super heavy cast iron grate. There's a reason the best steakhouses cook on very heavy cast iron. Thin steel grates lose their temp when a cold steak is placed on it... On this, the iron is so hot and holds it's temp the whole time, sears the meat MUCH better.

I'll vouch, it's a good product.

 

[golgiaparatus]

Medium well fillets?

I know... we did 2 like that for my wife and mother. It hurt me to do it, but they wont eat it otherwise. Dad and I split the 3rd fillet... just under medium rare. Were the best bites of steak we had that day.

 

[CrabJoe StretchPants]

Meh. My grill came with cast iron grates. And a separate searing burner.

 

[I Are Baboon]

This is a band-aid for a ****ty grill.

 

[Brian HCM#1]

Gas grill.... phooy. Charcoal Weber all the way!

 

[jonKranked]

heh... golgi needed a new man grate

 

[dante]

Its a super heavy cast iron grate. There's a reason the best steakhouses cook on very heavy cast iron. Thin steel grates lose their temp when a cold steak is placed on it... On this, the iron is so hot and holds it's temp the whole time, sears the meat MUCH better.

I'll vouch, it's a good product.

Who the F puts cold steak on the grill? It's got to warm up to room temperature for at least an hour before it goes on, and I'll be experimenting with sous vide grilling at some point soon (sous vide'ing the steak for ~an hour before finishing it on the grill).

Don't know, would be interesting to try, but I've had great luck with a super-hot charcoal fire for ~4min per side (5 if there's a bone-in). We've got the charcoal baskets to keep the briquettes contained and direct the heat upwards, and the flames just about touch the meat. Gives a nice charrring (not in the pretty pattern, though) and have never had issues with steaks drying out.

Shrug, just trying to figure out whether it's worth spending the money to try it out.

 

[golgiaparatus]

Meh. My grill came with cast iron grates. And a separate searing burner.

I shopped around for a grill with good cast iron grates (i.e. thick). The grills that had quality grates were either gas (which I don't want), or near $1000 and that's way too much for a charcoal grill IMO.

So I took my old grill, and fixed it up for $60. Steaks taste just as good as if I spent $1000 and I have $940 more to spend on my bikes

 

[golgiaparatus]

Who the F puts cold steak on the grill?

It can be cold unless its crazy thick. Just not too cold.

Just follow this guy, he knows his sh!t:
NOTE: There's a lot of banter, but the chef takes you through his technique, and he makes a damn good steak.

 

[johnbryanpeters]

Gas grill.... phooy. Charcoal Weber all the way!

That.

 

[moff_quigley]

I have a new 22" Weber Gold on the way. I'll look into these mangrate things.

 

[CBJ]

I shopped around for a grill with good cast iron grates (i.e. thick). The grills that had quality grates were either gas (which I don't want), or near $1000 and that's way too much for a charcoal grill IMO.

So I took my old grill, and fixed it up for $60. Steaks taste just as good as if I spent $1000 and I have $940 more to spend on my bikes

Not bad I need to first purchase a back yard which will set me back 1 million dollars I will bookmark this thread for when that happens.

 

[golgiaparatus]

Not bad I need to first purchase a back yard which will set me back 1 million dollars I will bookmark this thread for when that happens.

Follow my lead, purchase a $60 backyard... spend the 99,999,940, on bikes.

 

[jimmydean]

My cheesy gas grill has an awesome iron grate that works very well. I use charcoal when camping.

 

[moff_quigley]

This seems like a simpler solution for a weber kettle: http://www.cast-iron-grate.com/cast-iron-grate-for-225-grills-p-1.html

 

[-BB-]

Higher thermal mass so grill doesn't cool when the cold meat hits it. Many higher end grills have cast iron grates already. This is a band-aid for a ****ty grill.
The real winner is to use a 1" thick piece of clean ground steel. Yes, essentially frying your steak on a 500 deg plate. Instant sear and no jiuce oozing out.

Then why not just do it inside on the stove with a nice Stainless-steel pan?

 

[OGRipper]

Then why not just do it inside on the stove with a nice Stainless-steel pan?

I asked the same question, no response.

 

[golgiaparatus]

This seems like a simpler solution for a weber kettle: http://www.cast-iron-grate.com/cast-iron-grate-for-225-grills-p-1.html

I'd put mangrates on a full size normal grill before I got that. Grates are 5-6 times more robust... I'm not kidding when I say the grates are vertically 1.5" thick, and the set weights like 50 lbs.