ESG-26
$94.99
Home of the Slow 'N Sear®. SnS Grills Offers High-Quality Kettle Grills, Kamado Grills, and Grill Accessories.
SnS Grills (previously Adrenaline Barbecue Company) was founded in 2014 while the Slow ‘N Sear was in development. From the start, our focus has been on helping our customers make better backyard barbecues. We do that by creating high-quality products that we’re proud to put our name on and being a resource to our customers for everything related to charcoal barbecue and grilling.
Sick of the Rusty Grate in your 26" Kettle?
Two-zone cooking enthusiasts and Cold Grate Technique lovers rejoice! Made from high quality 304 stainless steel, this grate will simplify and elevate any cook.
Designed to match the width of the Slow 'N Sear® XL, the single opening streamlines grate functionality while making it easier to access fuel in the basket. Need to refill charcoal? Our hinged, grate design completely covers the water reservoir while providing full access to the charcoal basket. No more wet briquettes!
Cold Grate Technique
The Perfect Sear Using the Cold Grill Grate Technique
Everyone agrees: grill marks = flavor. The brown crust that forms due to the exposure of meat to high heat (Maillard reaction) produces the most flavorful bites. So why are we happy with food that only has strips of flavor? What if we could have all-over flavor? We can! The Slow ‘N Sear and the Cold Grate Sear Technique make it both possible and incredibly easy.
Say goodbye to grill marks…
…and HELLO! to all over sear and fantastic flavor! Why are we so used to grill marks? It’s no surprise that we’ve learned to think that a grill-marked steak looks delicious. Most grills (even in restaurants) don’t get hot enough to deliver an all-over sear to the food. Instead, they rely on the heat from the cooking grate to do most of the cooking. The meat touching the grate gets nice and browned but the rest of the surface just gets cooked without any additional flavor. This is why you usually see tan banding around the outside edges of a grill-marked steak when you cut into it rather than the wall-to-wall color you get with the Cold Grate Technique.
No tan banding here! This Cold Grate, reverse seared ribeye has wall-to-wall uniform interior color. How does the cold grate technique work?
A cold cooking grate is the key to a perfect cold sear steak Now that we have an intensely hot sear zone, we’re going to let the fire do the cooking and not the grate. Grill steaks on a cold grill Instead of heating up your grill grate, do everything you can to keep it COLD and out of the way of your intense radiant heat. Use a thin wire grate Use a thin wire grate so it can’t store heat energy and put it on at the last moment so it’s not hot when the steak is first set on the grill. Two Zone Fire Maintain a two zone fire so only part of the grate is over the sear zone. Spin the grate When it’s time to flip, spin the grate so that you’re always using a cold grate and a very hot fire to sear.
Cold Grill Grate Method
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