GrillGrate logo

Cart

Loading

Grate Techniques

Scallops on the GrillGrate Griddle

Scallops on the GrillGrate Griddle

Scallops on the GrillGrate Griddle
How to Smoke on a Gas Grill

How to Smoke on a Gas Grill

We’ve been advocating putting pellets or wood chips in the valleys of GrillGrate for years, Dave shows us how to take that technique to the next level but using only one valley and positioning it directly over one of the burners.  A simple adjustment that gives you great smoke on your gas grill.
The GrateTool Kickstand

The GrateTool Kickstand

Often times when grilling rack of lamb or bone-in pork roasts it can be difficult to get a good "all over" sear. By nature a round shaped roast will not sit properly in certain positions without a a little help.
How to GRILL Wagyu and Kobe Beef

How to GRILL Wagyu and Kobe Beef

Grilling Wagyu or Kobe beef is generally not recommended. On a traditional grill surface beef with such a high fat content would become engulfed in flames. With GrillGrates you CAN make it happen with steakhouse quality results.
Grilled Bacon Wrapped Anything

Grilled Bacon Wrapped Anything

It's been said that bacon makes everything better and we are firm believers! By wrapping food with bacon you not only add flavor but help retain moisture. GrillGrates and bacon are a match made in heaven.
Two Zone Grilling with GrillGrates

Two Zone Grilling with GrillGrates

Two Zone Grilling with GrillGrates
Grate Smash Burgers

Grate Smash Burgers

Flip your GrillGrates over so that rails are facing down and preheat your grill to medium high (about 500°F at the surface). Scrape any debris off the flat side of your GrillGrates. Once the grill is preheated...
Pork Ribs on a Gas Grill

Pork Ribs on a Gas Grill

Amazingly delicious ribs, Pork Ribs- baby back or spare ribs Yellow Mustard BBQ rub of your choice BBQ sauce of your choice --Wild Card Ingredients Honey (we like some that have a spice) Squeeze Butter --Equipment...
Grilled Fish- Flesh Side Down First

Grilled Fish- Flesh Side Down First

Traditionally fish would be cooked skin side down and sometimes it doesn't ever get flipped. It has been done this way for ages because fish tends to want to stick or flake apart while grilling...
Ruth’s Chris Kiss Technique

Ruth’s Chris Kiss Technique

Grilled or Griddled? That is the question that GrillGrates answer in stunning fashion. You can have both! This new technique has us scratching our heads wondering why we hadn't thought of it sooner! You can completely...
Use The Valleys As A Flavor System

Use The Valleys As A Flavor System

It never ceases to amaze us how ingenious GrillGrate owners can be. Years ago Meathead from AmazingRibs.com clued us into sprinkling a few wood pellets down in valleys during the cook. The wood pellets slowly smolder...
The Reverse Sear

The Reverse Sear

The reverse sear is a wonderful technique to use for any large cut of meat whether it be beef, pork, lamb or even chicken. The concept is simple. You slowly raise the internal temperature of the meat while introducing...