Roy-Parallax
TVWBB Pro
Just want to thank this community for all the help and guidance I've received since showing up. Particularly to whomever it was who convinced me to drive two hours south to Seattle to pick up the Platinum. But also to those who guided me to Dave Santana's flavorizer bars and the BBQParts grates (as a backup and less expensive option to Dave's).
Tonight I threw some marinated flank steaks on and wow! Here they are in various states of crispiness. (Did I mention I like my meat well done?)
Man, this thing cooks beautifully. Thanks for turning me on to the onion and avocado oil method of seasoning, as even on the part of the grates that looked unseasoned, it was an illusion. The steaks did not stick.
Managed to break in that part of the grates that hadn't seen action before. Here's the result:
And then the CharGone you fellas told me to buy, which I purchased on faith, not knowing whatfor?
Man, that thing quickly annihilated what the grill brush couldn't even begin to touch.
Here's the result:
A result I find astounding.
Best of all, the steak was great. I truly did not know what I was missing before I found this community. And I've not even begun to work on (or use) the 1000-LX that originally brought me here. I suspect that cooking on that will be no less wonderful; perhaps even better.
Tonight I threw some marinated flank steaks on and wow! Here they are in various states of crispiness. (Did I mention I like my meat well done?)
Man, this thing cooks beautifully. Thanks for turning me on to the onion and avocado oil method of seasoning, as even on the part of the grates that looked unseasoned, it was an illusion. The steaks did not stick.
Managed to break in that part of the grates that hadn't seen action before. Here's the result:
And then the CharGone you fellas told me to buy, which I purchased on faith, not knowing whatfor?
Man, that thing quickly annihilated what the grill brush couldn't even begin to touch.
Here's the result:
A result I find astounding.
Best of all, the steak was great. I truly did not know what I was missing before I found this community. And I've not even begun to work on (or use) the 1000-LX that originally brought me here. I suspect that cooking on that will be no less wonderful; perhaps even better.