"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum
Reply
 
Thread Tools Display Modes
 
Old 03-21-2003, 07:25 PM   #1
Senior Cook
 
carnivore's Avatar
 
Join Date: Feb 2003
Location: the great fly-over
Posts: 291
Those darn grill marks

I've been barbecueing/grilling for a couple years now, and (almost) everything i grill tastes great. My only problem is grill marks!

I can get grill marks on chicken, easy. But i still have never grilled a steak yet that i could get grill marks on.
My grills:
a 22 1/2" Weber knock-off
a 26" Charbroil
(of course, all charcoal!)
and i have 3 different grates between the 3 that i use (hinged & non-hinged).

What I've tried:
--Oiling the grate, and not oiling the grate.
--Cooking over high temps (2 second hand count) and low temps (6-7 sec. hand count).
--Covering the grill and not covering the grill.
--thick steaks (1 1/2") and thin steaks (3/4").
--Any doneness from rare to medium well.
--Preheating the grate anywhere from 1 minute to 15 minutes

--I also only turn each steak once (can't even get one set of grill-marks on each side, forget about the crosshatch!)
--I only use Kingsford charcoal--haven't tried lump, yet.

what am i doing wrong?!

thanks,

aaron

__________________

__________________
carnivore

Wine in a box is better than no wine at all.
carnivore is offline   Reply With Quote
Old 03-21-2003, 07:51 PM   #2
Senior Cook
 
Join Date: Mar 2003
Location: Vancouver, BC
Posts: 138
Send a message via AIM to Coco
Sara Moulton, executive chef of Gourmet magazine, says that when you bring the meat to room temperature before searing you get a better crust on it. You might get better grill marks with room temperature meat, grill over very high heat and do not oil the grill. Maybe this will help.
__________________

__________________
Coco is offline   Reply With Quote
Old 03-21-2003, 08:11 PM   #3
Senior Cook
 
carnivore's Avatar
 
Join Date: Feb 2003
Location: the great fly-over
Posts: 291
bringing to room temp

thanks coco,

however, i forgot to mention that i've tried that, too.
people always talk about how easy it is to get grill marks, and while it's a purely presentational thing, i can't seem to get it down.
__________________
carnivore

Wine in a box is better than no wine at all.
carnivore is offline   Reply With Quote
Old 03-21-2003, 08:55 PM   #4
Senior Cook
 
Join Date: Mar 2003
Location: Vancouver, BC
Posts: 138
Send a message via AIM to Coco
Well, I'm stumped. Now I want to figure this out.
__________________
Coco is offline   Reply With Quote
Old 03-21-2003, 10:53 PM   #5
Senior Cook
 
oldcoot's Avatar
 
Join Date: Feb 2003
Location: USA,California
Posts: 487
Aaron, I believe a sort of "branding iron" is available for a substantial fee which will add the grill marks you desire. If it's that important to you....

Granted, all the TV "chefs" who advocate bbq invariably get lovelym, distinct grill marks. I question they add to either the quality or flavor of the steaks, so why bother?

Now, that was absolutely no help at all, was it?


From a just plain physics standpoint, for some reason your grill rods are simply not hot enough. Darned if I know why.
__________________
oldcoot is offline   Reply With Quote
Old 03-21-2003, 11:35 PM   #6
Senior Cook
 
carnivore's Avatar
 
Join Date: Feb 2003
Location: the great fly-over
Posts: 291
hi oldcoot, if that IS your real name
i've heard about those branding irons...i'm pretty sure they use them on every piece of grilled food that shows up in cookbooks (i've even heard stories about soldering irons....)
but to me, that's just cheating. i'm a little bit of a 'purist' when it comes to grilling, and while i don't kill and butcher my own steers or anything, i think i would definitely hate myself in the morning if i tried that.
it's funny--i get so mad at chefs on the Food channel that seem to care more about presentation than actual taste (or what about a meal that actually fills you up!!). Yet this one thing has been bothering me so much.
I suppose it's because in every grill book i own, they say things like "turn the steak 45 degrees after a few minutes to get an attractive crosshatch pattern".
That really pisses me off. They act like it's the most natural thing in the world. Right now, grill marks are right up there with ghosts or aliens--i don't believe any of them exist.
And i agree with you--it would add absolutely nothing to the food, other than a little eye candy.
oh well...
__________________
carnivore

Wine in a box is better than no wine at all.
carnivore is offline   Reply With Quote
Old 03-22-2003, 12:12 AM   #7
Senior Cook
 
Join Date: Mar 2003
Location: Vancouver, BC
Posts: 138
Send a message via AIM to Coco
Aaron, don't give up the quest for authentic grill marks!(off the grill, not the branding iron.) Isn't the "eye candy" part of the dining experience?

Of course, at the end of the day, do you want to be remembered for great food or perfect, 45 deg angled grill marks? :)
__________________
Coco is offline   Reply With Quote
Old 03-22-2003, 12:04 PM   #8
Senior Cook
 
oldcoot's Avatar
 
Join Date: Feb 2003
Location: USA,California
Posts: 487
As stated in an earlier post, I much prefer pan fried beef to grilled or bbq'd, but I am willing to sacrifice in the interest of science and to aid a fellow food fancier who is in trouble.

As the weather here in L.A. is rapidlly modderating, I shall press my wife to grill some beef on HER barby, with the express intent of obtaining grill marks - the heck with the flavor. I shall moniter this research carefully, and report to you upon completion. (This may take a few days or so - scientific research must be done cautiously.)

I completely agree, Aaron, that the food channel chefs are much mmore impressed by their presentations than quality. On the occasions when I prepare dinner, I try to approach the eye pleasing (candy?) effects, too. The result is that my wife's fare surpasses mine by orders of magnitude

(While not my given name, so many refer to me as "old coot" that I answer to it as easiy. :) ).
__________________
oldcoot is offline   Reply With Quote
Old 03-22-2003, 04:11 PM   #9
Senior Cook
 
carnivore's Avatar
 
Join Date: Feb 2003
Location: the great fly-over
Posts: 291
mmmmmm....nothing like the sweet smell of science cooking on the open grill....
well, while you're doing that, i'm going to try something new. it occured to me that all in my bbq books, the authors use lump charcoal, which is supposed to burn hotter. so i ran down to the store today and bought a bag. i'm going to cook a steak tonight, so i'll report back on how it went.
just to warn you--it's Saturday night, and if i know me (and i think that i do) i'll have about 6 beers in me by the time i'm done grilling. that's what i love about posting as opposed to talking though--with spell check, you never slur your words! 8)

thanks for the help so far, guys.
__________________
carnivore

Wine in a box is better than no wine at all.
carnivore is offline   Reply With Quote
Old 03-22-2003, 07:40 PM   #10
Senior Cook
 
oldcoot's Avatar
 
Join Date: Feb 2003
Location: USA,California
Posts: 487
For a short time some years back I worked for a major competitor of Kingsford, making charcoal briquettes. From charcoal made on site of oak and kickory. Can't say I ever noticed much difference in temperature from either the briquetts or the lump charcoal. But then, I never really amde a comparison.

I just enjoyed a margarita with my BW at the garden table, and don't have spell check, so bear with me. We're dining Mexican tonite, she tells me. (Which means I must slave to prepare yet another margarita - woe is me!

BW purchased a New York Steak today to test the grill mark bit tomorrow on HER BBQ. Presumably, I'll have a report by tomorrow nite. Patience, please.
__________________

__________________
oldcoot is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
I got a grill for Xmas...YIPEE!! htc Off Topic Discussions 9 01-03-2006 07:56 PM
Pannini Grill...is it worth it? htc Appliances 29 11-11-2004 04:20 PM
Grill seasoning? spaZDaisE04 Dry Rubs & Mops 21 10-15-2004 06:12 PM
Grill Hamburgers With A Bite Katherine Beef, Pork, Lamb & Venison 1 05-17-2002 12:39 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:19 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.