Lifestyle Whatcha cooking?

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mysticmac

First 1025
Oct 18, 2015
17,066
19,315
You can't really spin the grate unless you get one of those spin grates, or a model that has them. Mine is normal and really would require two sets of tongs to grab handles and turn. With one tong or a pigtail flipper the grate doesn't move more than an inch or two before getting stuck. Guga has the spin grate, which makes it a breeze. Nothing wrong with just moving the meat from direct to indirect.
The gays I saw grilling said they sell those grate spinners at the gay store.
 

Papi Chingon

Domesticated Hombre
Oct 19, 2015
29,290
36,426
I thought they meant an actual gay person store. Maybe, I dunno.
They may sell them at gay stores too. Gays do all sorts of weird shit with dildos, fire, branding etc... No need to risk getting ass raped just to buy one. Amazon ass rapes you too, since they hate America and 90% of their products are from China. Choose which rape you prefer, or, OR, don't get raped at all and use the grill as it's supposed to be used.
 

NiteProwleR

Free Hole Lay Row
Nov 17, 2023
5,783
8,878
As you all know, I use mostly sticks so I'll use 2 zone cooking. Sear, flip and move the steak to the cool zone so it could roast smoke a bit. I'll continue searing it until I get the proper color. I don't ever go for the black char marks. Tastes funky, imo.
 

Papi Chingon

Domesticated Hombre
Oct 19, 2015
29,290
36,426
As you all know, I use mostly sticks so I'll use 2 zone cooking. Sear, flip and move the steak to the cool zone so it could roast smoke a bit. I'll continue searing it until I get the proper color. I don't ever go for the black char marks. Tastes funky, imo.
Char (from fire) doesn't bother me, but I don't typically go for grill marks. Having said that, they happen if you don't babysit your meat when searing. Flip, flip, flip certainly is a great way to avoid them, but weather dependent, you may or may not want to sit outside the entire time to do that. I'm not crying when I get them.
 

Papi Chingon

Domesticated Hombre
Oct 19, 2015
29,290
36,426
1000005572.jpg

I picked these ribeyes up this aft. Not the best, but not too bad. I'm dry brining with sea salt, black pep, and garlic powder, and I'll let them ride until Sunday. Should elevate them from mediocre to pretty darn good.