@werehatrack, Actually, I just kinda altered a sarcastically, self-depricating [I’m Hispanic] joke which goes like this: Ya know, Mexicans can’t Bar-BQ! Why, Why, Why? Because the beans keep falling through the grill¡!
@1DisabledWarVet Makes more sense now, but it was hard to see from here before. But really, I hadn’t thought about using this for doing up thin strips of seasoned beef for… well, lots of stuff, really. I use chopped bits of seasoned beef in so many things. I’ll still saute the onions and poblanos in the big fry pan on the stove, though. No sense letting butter or bacon grease go to waste dripping on the grill.
Wait, what? So… this is a grill that I can put on my grill? Only this has more surface area so that I can burn the fire too hot and waste charcoal or gas, while not burning the food so badly, only it’ll still drip thru the new fancy upper grill and get oil and burned crap on the old lower grill… and now I have two things to clean? Only this one is carbon steel so I gotta not scrub it like the other things on the top side so’s I can maintain that fine oily patina of a seasoned pan I carefully keep inside, but the bottom is gonna be sooty and stinky so I gotta leave it outside, but if I leave it with the grill it’ll rust instantly… Jesus. I mean, really, this hits aaaaaall the buttons.
Other than being a beautiful example of late stage capitalism and a harbinger of the downfall of western society, is this actually good for… anything ?
@pmarin At this point, we’d need a bloody huge convention center for all these harbingers, and yet the fecking downfall just doesn’t seem to be happening yet. (But I suspect it’s edging closer, over there behind the row of potted plants to one side of the podium.)
I have something similar with a lot of holes but without the handles. I use it for roasting vegetables mostly, like onions, mushrooms, zucchini (for my wife). It works good, but I do wish mine had handles.
Maybe. The way a cast iron fry pan can become sort-of-nonstick is by careful usage with things that are both very greasy (or well-greased) and inherently nonstick-friendly themselves, but this requires a balancing act of temps and contents that will fail in the hands of the inexperienced just about every time. On a charcoal grill, with the wildly uneven heating that’s likely to be present (if it’s not Way Too Hot), and with the added misfeature that the grease is going to drip down and cause flares that will deposit more unwanted crap on the cooking surface, the chances of keeping this in a state of nonstick are pretty tiny, if you manage to get it there in the first place. I foresee a lot of cycles of pressure-wash-or-scour, followed by careful oiling and storing away. Now, on top of a propane-fired grill with the lava rocks catching the drips, maybe it would have a good chance of being useful. And if I can ever finish chipping a new set of stone wheels for the oxcart, maybe I’ll see about hauling one of those grills home. Maybe.
@stazja01@werehatrack I just hate ground turkey. I thought I’d give it another try when they had a great sale on it at Sprouts, but ugh, it’s so bland (the beef grease would def. help) and it’s always got nasty tiny bone chips in it.