79 of 81 people found the following review helpful
NOT for the Smaller Webers,
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This review is from: Weber 7527 Stainless Steel Replacement Cooking Grates (Lawn & Patio)
I own a Genesis Silver A and if you do too then you're in the wrong place for replacement grates. I had no idea that I had a Model A until these arrived at my door then didn't fit my grill. My bad, but returning to Amazon was easy and they pointed me to the correct replacement grates for my Weber. To be clear, the grates on this page are for the B & C models. Genesis Silver Model A replacement grates are at this link.
These replacement grates should have come with the grill; unfortunately, the grill came with the porcelain grates which I should have replaced the same day I got the grill 4 years ago. The stainless steel grates work much better because the heat is more evenly distributed, and they're just a more solid product.
There's not much more that can be said about cooking grates, so let me tell you a few things that I do to make my Weber work best for me.
-Most importantly...keep it covered. Amazon sells a cover...get it. Not coving it will cut its life in half at least.
-Cover the funnel shaped grease drip pan with tin foil and change it regularly; otherwise build-up in the trap can catch fire and THAT does not make a steak taste very good.
-Change the disposable grease traps regularly (otherwise they start to stink).
-Get yourself a quality wire brush and use it before each use...NOT after. The build-up on the cooking grates after each use actually protects them from the elements.
-Before each use, after you wire brush the grates, put some cooking oil on some paper towels and wipe the grates down.
-Pre-heat the grill on high for at least 5 - 10 minutes; it burns off anything left over from the cleaning and makes the cooking grates nice and hot.
-Initiate cooking steaks, chops, any cuts of meat (even burgers...no, not hot dogs) on just-over-medium heat for 2 minutes on each side and flip before cooking to your liking. This brief searing of each side locks in the flavor of your cut of meat.
-Cook with a closed cover; normal cuts of meat shouldn't take more than a total of 10 minutes (including the searing).
-Let your meat sit for up to 5 minutes before slicing (or biting into it!). This locks in the juices; if the juices are too hot when you slice (or bite), they'll run right out of your cut of meat.
There you go. Hope that helps. And don't forget to cover the grill after it cools. Bon appetit!
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Showing 1-5 of 5 posts in this discussion
Initial post: Sep 6, 2011 12:30:30 PM PDT
Last edited by the author on Sep 6, 2011 12:31:11 PM PDT
If you like your steak rare, you should grill on high on open grill and flip only once. Grilling time depends on the cut/thickness of the steak. Then let it rest. IMO.
Posted on Jan 30, 2013 4:33:28 PM PST
Samuel W. Siciliano Jr. says:
Thanks for the review and cooking tips. Very helpful. I would add that frozen hamburgers should be cooked frozen, not thawed. Thawing burgers will only dry them out.
In reply to an earlier post on Apr 3, 2013 12:40:22 PM PDT
[Deleted by the author on Apr 3, 2013 12:42:31 PM PDT]
In reply to an earlier post on Apr 3, 2013 12:41:47 PM PDT
[Deleted by the author on Apr 3, 2013 12:42:55 PM PDT]
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