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Started By
Message
OT grilling baws, flare prevention
Posted on 10/31/17 at 5:26 pm
Posted on 10/31/17 at 5:26 pm
Is there something you can put at the bottom of the grill that will make the cleaning process easier? Had a few flare ups this weekend which reuined some good meat; partly due to the wind I'm guessing but I dont want to experience it again. Any suggestions?
24
Posted on 10/31/17 at 5:29 pm to mailman
If you got rid of the flip phone, you could google this
Posted on 10/31/17 at 5:31 pm to mailman
Never have that problem sous vide.
Posted on 10/31/17 at 5:32 pm to mailman
cover it up
Posted on 10/31/17 at 5:32 pm to mailman
quote:
Had a few flare ups this weekend
quote:
Posted by mailman
go see your doctor
Posted on 10/31/17 at 5:32 pm to mailman
Gas or charcoal?
Posted on 10/31/17 at 5:34 pm to mailman
quote:
Is there something you can put at the bottom of the grill that will make the cleaning process easier?
Several layers of foil maybe?
Posted on 10/31/17 at 5:37 pm to FearTheFish
Propane grill. I thought foil would be a simple fix but wouldnt it burn?
Posted on 10/31/17 at 5:39 pm to mailman
We are also grilling for several hours, multiple times in a weekend. Maybe we need to clean it more, or do something that takes the least amount of time
Posted on 10/31/17 at 5:40 pm to mailman
Posted on 10/31/17 at 5:41 pm to mailman
If it’s a quicker cook, 20 min or so, foil will work. Over several hours, may have to layer up or replace mid cook. Either shouldn’t be an issue. You’re probably cooking a lot of fat or with heavy oils.
Posted on 10/31/17 at 5:42 pm to mailman
Get some grillgrates. Best grilling accessory I've ever purchased. Eliminates flare ups and turns your grill into an infrared searing machine.
Grillgrates
Grillgrates
This post was edited on 10/31/17 at 5:48 pm
Posted on 10/31/17 at 5:46 pm to mailman
Just light it with one of these... 
Posted on 10/31/17 at 5:48 pm to mailman
Food board
Nevermind
quote:
Propane grill.
Nevermind
Posted on 10/31/17 at 6:32 pm to mailman
quote:
Propane grill.
Burn on high for about 20 minutes. Should burn off all the fat/grease hanging on the underside.
Posted on 10/31/17 at 7:21 pm to mailman
You need a big green egg.
Posted on 10/31/17 at 7:30 pm to mailman
You can’t PAY someone to do this for you?
Posted on 10/31/17 at 7:36 pm to mailman
How does a flare-up ruin meat? We talking a flare-up that lit the meat on fire and was left unattended?
Posted on 10/31/17 at 7:49 pm to mailman
Will talk to my outdoor chef and get back to you with his answer.
Posted on 10/31/17 at 7:50 pm to mailman
Buy a high-end grill and this problem either goes away or is minimal.
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