carnivore
Senior Cook
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
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