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 ?
@blaadnort@robson Everything you said is true, but what’s most concerning is that even with all that, it’s only like #8 on the “harbinger of the downfall” list.
@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.)
@blaadnort You said most of what I was thinking. I fail to see a genuinely practical use for this thing…it feels like a solution looking for a problem.
@1DisabledWarVet The beans go in a pot hanging at the back; only a tonto Norteño would put the beans on the grating. But this might be good for making carne asada, bistec, or tex-mex fajitas.
@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.
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 Isn’t it amazing how that turkey can soak up the pool of grease from 70/30 burgers in nothing flat? (And it improves their flavor a bunch in the process.)
@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.
Product: BK Pre-Seasoned Carbon Steel BBQ Perforated Roaster with Carry Handles
Model: CC002835-001
Condition: New
Dimensions: 19.88" L x 11.42" W x 2.36" H (including handles)
Cooking area: 15" x 11"
Weight: 3.75 lbs
Perforated design to let in rich, smoky flavors and let fat drip away
Black Steel is three times denser than aluminum, corrosion and stain resistant, as well as stronger and more durable than traditional grey carbon steel
Pre-seasoned with oil, this pan ships with a thin silicone wax coating that’s much easier to remove than a thick layer of beeswax or grease, so it’s ready to use after a quick wash with soap
Designed to develop a natural nonstick patina layer, this is a pan for life. The more you use it, the better and more nonstick it gets
The heat-responsive design means you get the same great searing results as cast iron without the hassle
Tough & flame-friendly design—up to 600°F/315°C
Riveted cast iron handles
Outdoor and grill use only, not for stovetop or oven use
Store indoors, not intended for outdoor storage
Hand wash only, dry completely before storing
What’s Included?
1x BK Black Steel BBQ Perforated Grill with Carry Handles
Price Comparison
==== $69.95 on Amazon
@pchops
Nothing. I don’t know how to grill. I can cook just about anything inside but grilling not really. We use his fathers that lives next door so I don’t feel comfortable experimenting on it.
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 ?
@blaadnort Wow, well said rant! You must really want one!
@blaadnort @robson Everything you said is true, but what’s most concerning is that even with all that, it’s only like #8 on the “harbinger of the downfall” list.
@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.)
@blaadnort You said most of what I was thinking. I fail to see a genuinely practical use for this thing…it feels like a solution looking for a problem.
@blaadnort @PooltoyWolf heavy and has handles, perfect for beating a burglar over the head
That sure is a fancy-looking spaghetti strainer.
@awk
And here I was thinking it’s a cheese grater with pretty large holes…
@awk @Lynnerizer, yeah, well, Mexicans can’t use these because the beans would just fall through the holes!
@1DisabledWarVet The beans go in a pot hanging at the back; only a tonto Norteño would put the beans on the grating. But this might be good for making carne asada, bistec, or tex-mex fajitas.
@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.
But I already have old pots and pans with holes in them.
@phendrick, that’s what I was thinking!! I can just get out my claw hammer & a 9 inch nail to make one [or 2 to 3] of these + they’re free!!
I BBQ a lot of fish on standard or Traeger. I always need something better. This looks pretty nice. I’ll let ya all know
But is it macaroni & cheese compatible?
@phendrick, no, but you can drink a Margarita & wish they were!!
If I’m gonna burn something on the grill, it’s gonna be meat.
/giphy elevated-valuable-brain
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.
/giphy blushing-precipitous-coal
Looks like my candy corn would fall through the holes. Hard pass.
@wstull1 But they’re already melted
If only because it reminds me of perhaps my best-ever meh purchase Li’l Griddle
/buy
@lehigh It worked! Your order number is: toothless-shallow-steel
/image toothless shallow steel
Seasoned “appropriately” ? You mean there’s a special blend of herbs and spices for stainless? One more for snarky comments.
“It’s nonstick…eventually”
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.
@werehatrack The secret is to cook bacon, then vegetables, then bacon, then vegetables
I do something similar when I cook turkey burgers on the grill. I cook regular burgers in between so the griddles don’t dry out completely.
@stazja01 Isn’t it amazing how that turkey can soak up the pool of grease from 70/30 burgers in nothing flat? (And it improves their flavor a bunch in the process.)
@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.
Specs
Product: BK Pre-Seasoned Carbon Steel BBQ Perforated Roaster with Carry Handles
Model: CC002835-001
Condition: New
What’s Included?
Price Comparison
====
$69.95 on Amazon
Warranty
Limited Lifetime Warranty
Estimated Delivery
Thursday, Aug 4 - Monday, Aug 8
Woah, I do need a new fancy collander.
@er1c Not a very flattering shape to use as FSM sacred headgear, though.
Veg onna grill is what skewers are for.
I’d be happy if I got this in a future irk. I definitely let my boyfriend use it to my vegetables.
@Star2236
Which is a euphemism for???
@pchops
Nothing. I don’t know how to grill. I can cook just about anything inside but grilling not really. We use his fathers that lives next door so I don’t feel comfortable experimenting on it.
Hmmm. Would this be a good housewarming gift for a friend’s homestead?
@Calantorntain Do they grill stuff a lot?