LarryWolfe
Chef Extraordinaire
I've had a few people ask about keeping the cast iron grates seasoned, etc. I've come to my own conclusion, that you really can't 'keep' them seasoned due to the higher end of grilling temps. With that said, it doesn't mean you can't keep them, pretty much non-stick.
Here's what my grates look like on alot of occassions after I cook OMS wings, or something else that need a good 'burn off' after the cook and I don't immediately oil and they sit for a week before the next cook. Pretty nasty huh? No problem though.
I brush the grates really good with a wire brush, then liberally coat them with vegetable oil.
Then light the coals in preparation for the up coming cook.
Brush off one more time with the wire brush, another coat of oil while the grill is preheating and then a quick wipe down with a paper towel and we're ready to cook and the grates are nice and clean.
Ready to cook dinner!
Chicken tenders for Cathryn, grilled green tomatoes, new potatoes, red onion and red bell pepper.
Basted the chicken tenders with a teriyaki glaze and then added the steak and snapper.
Dinner is served!
My Plate.
I added some salsa I made to the fish, it was still frothy from the food processor, that explains the milky color!
Here's what my grates look like on alot of occassions after I cook OMS wings, or something else that need a good 'burn off' after the cook and I don't immediately oil and they sit for a week before the next cook. Pretty nasty huh? No problem though.
I brush the grates really good with a wire brush, then liberally coat them with vegetable oil.
Then light the coals in preparation for the up coming cook.
Brush off one more time with the wire brush, another coat of oil while the grill is preheating and then a quick wipe down with a paper towel and we're ready to cook and the grates are nice and clean.
Ready to cook dinner!
Chicken tenders for Cathryn, grilled green tomatoes, new potatoes, red onion and red bell pepper.
Basted the chicken tenders with a teriyaki glaze and then added the steak and snapper.
Dinner is served!
My Plate.
I added some salsa I made to the fish, it was still frothy from the food processor, that explains the milky color!