Two Men, Two Pits and a Blog

Posts tagged “grates

Peach Baked Beans on the Craycort Cast Iron Pan

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  • 1 Can of your favorite baked beans
  • 1 Can on Peach Pie Filling
  • 8 Strips of Bacon
  • 1 Onion
  • 1 Red Bell Pepper
  • 1/2 Cup favorite BBQ sauce
  • 2 Tablespoons favorite BBQ rub

As I repair here pit-side, at ease in my patio chair, whilst listening to the song birds evening serenade, I think about this recipe for peach baked beans. Who would have ever thought this unlikely pairing would bandy so well. If you haven’t tried peaches in your baked beans yet, you need to get after it people. Leastwise if you fancy peaches that is. And I suppose beans too.  It’s one of those gastronomic anomalies in the human condition that doesn’t make much sense at first, but after trying it, you wonder why you haven’t been doing this all along. It was invented, as far as we know, by Myron Mixon, as seen on the hit TV series, BBQ Pitmasters. Whether you take to Myron’s personality or not, one cannot deny that the man knows BBQ. He just wins. In point of fact, he’s won more on the competitive circuit more than any person alive. Least wise at the time of this writing he has. He’s good, people. And so are his beans. So to pay homage to these glory beans, tonight we deploy our latest toy from http://www.cast-iron-grate.com. The cast iron pan insert.

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It was pretty much love at first sight when this came in the mail. Many thanks to Rolf, of Craycort Cast Iron Grates, for taking good care of we patrons of the pit. His products are excellent, and stand the test of time. If you have a kettle grill, and don’t have one of these grates yet, you’re missing out people. Your grand kids will inherit this stuff, and pass it on down to their kids. That’s the beauty of cast iron. And this pan is just plain slick too, and the perfect cooking vessel for our peach baked beans. Let’s get to cooking, and we’ll show you how it went and came to be.

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Under the blue skies of a summer’s eve, whilst the cottonwood leaves gently fluttered in the breeze, we started up affairs tonight by doing a few slices of bacon in the Craycort pan. The recipe calls for 8 slices, but lo, we’ve been eating a lot of bacon lately it seems, so I felt it a might prudent to maybe tone it down a touch. You know how it goes. So I think we put in only 4 slices. They sizzled to life on the hot cast iron, which was opposite a hot bed of coals, and their wonderful aroma mingled in the late, evening air. A pleasant way to start the supper-time festivities. And it only gets better.

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Then came the onion and bell pepper, chopped to suit, and tossed headlong into the pan. A little bacon grease left over to lubricate the ensemble, and this medley came to maturity in no time flat. Cook it just long enough to get the raw out, but not so much your onions get translucent. Chop the bacon in to appropriate man-sized bites. Man…Can you smell it yet!

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Lastly, we added in the rest of the ingredients, stirring gently,  and cooked up two picturesque pork chops for good measure, lightly dashed in Lawry’s seasoned salt.  The chops were done over the Craycort griddle insert, yet another wonder of cast iron technology. That’s the great fun of these Craycort grates. You can swap out various inserts to accommodate your culinary inclination of the day. Quick and effective. And nothing cooks as evenly as old fashion cast iron.

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I settled back into my chair, momentarily, just to watch my beans bubble. It’s one of those simple pleasures, you see, patron to the pit. If you are in a hurry in this life, well,  you wouldn’t understand. I adjusted in the chair, listing a bit more to the starboard now, left leg over right, and I find I am soothed by the gentle sounds of stewing beans. Vittles on the fire. They say to let it bubble for an hour or so, and I might have, had not they looked so delightful. But I tried. I dallied as long as I could beneath a waxing, pastel-blue sky, adorned in soft, billowy clouds, which caught the evening sun. I tried to linger in the last choruses of bird song,  and the caressing summer breeze which melted through the alders and the spruce. I tried to tarry there, and do what I do best, but the chops were done, my tummy was hungry, and the beans beckoned to me.

Game over. And amen.

If you are so inclined, which you ought to be, do check out http://www.cast-iron-grate.com

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There you go, peach baked beans on the kettle grill, sided with a set of succulent pork chops! Delicious! One of those things you gotta try first, before you knock it. As you will come to learn, it’s all good, patron to the pit…


Craycort Grills Cast-Iron Grates

Well it happened. We have grilled so much meat that our humble steel cooking grate has finally burned through. Except those portions of the grate which have narrowed significantly, but still hang on, courtesy of the many fiery sorties and the great thermal traumas inflicted there.  It was a good grate, by and by, but not a great grate. It had a couple of short comings – but at the end of the day, I guess we all do.  For one,  it didn’t last more than a few years. A larger gauge steel would have helped there. However, secondly, it was a steel grate, and meat tends to stick to steel unless they are oiled down before hand. And lastly, tho not that important I suppose, steel grates are challenged when it comes to making those aesthetically pleasing grill marks on your meat. It doesn’t really rank all that important I guess, but every pit keeper in the back of their mind is quietly hoping for a killer diamond hatch pattern on his steak. It just makes him feel good. At any rate, it was time for a new grate. And thanks to a fellow named Rolf Buerkle and a good idea he had once, I got one.

Enter Craycort Grills Cast-Iron GratesThese are some of the very best grates you will find on the market today. We absolutely love them! The modularcast-iron-grate-l grate we went with was designed by the aforementioned Rolf Buerkle of Craycort Grills, and is specially constructed for the 18 1/2 inch weber kettle grill. They come in any size Weber you have tho, so fear not. They also are excellent, they say, for big green eggs, and kamados joes. At any rate, it has been a grand experience thus far. Let me tell you about it.

Cast Iron Grate, Pre Seasoned, Non Stick Cooking Surface, Modular Fits 22.5″ Grills

The Pros: 

The Craycort customer service was pretty awesome right from the get go. Rolf himself contacted us, making sure we got everything we needed. And we did. Rolf seemed a pleasant, meat-eating fellow, in good humor, who at once appreciated not only our premeditated love for cast iron, but also our proclivity for winter grilling. He took care of us, for sure! He sent us one of his 18.5 inch cast iron grates as seen below.craycort grill

The grate that came in the mail was heavy. Like almost 12 pounds kind of heavy. A manly grate weight if ever there was one. It was well packaged too, not that it needed much protection, as the thing is built rather like a Sherman tank, but it was good to see it was pampered right from the factory. What we also appreciated is that it came already seasoned in soy oil. So it’s ready to start cooking with right out of the box. Even so, we let it cook a while on the pit, just in case, to burn off any residue that might have accidentally conspired there. The grate is also modular in design. Three pie pieces, if you will, which slip into the main cast iron ring. They are thick and heavy, and mean business right out of the box. You will be impressed.

craycort grateOf course the slick part, and the reason for going modular in the first place, is you can easily pluck out any section of the grate. This is a key feature for we patrons of the pit, who are forever and always tinkering with the coals; dumping more in along with varied chunks of smoke wood. There is a cast iron handle also sold separately for manipulating the hot grates, which we found quite handy. Or you could conceive your own tool, perhaps, to do the same job. Regardless, we instantly fell in love with the modular design of these grates.  It’s the same sort of setup for the 22.5 inch kettle grills, except those grates come with four sections, instead of three.  First impressions of the grate appealed to every manly fiber of our being. And if that were it, we probably would have been satisfied right there. But that wasn’t it. It got even better. One wordaccessories!

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Rolf was also kind enough to send us a cast iron hot plate/griddle insert. Buddy, now you’re speaking my love language! Simply pull out one of the grate sections and plunk this griddle in its place, and you’re off to the culinary races with such comestibles as: eggs, bacon, sausage, sandwiches, vegetables, and well, just about anything you would do on a griddle over the stove top. It gets even better still. These griddle inserts, we discovered, are also reversible. On the other side we found a series of raised, parallel edges, or ribs,  suitable for steaks or a panini or where ever your pit master instincts bring you. Very cool!  Craycort sells other accessories too, we found out, such as a vegetable wok, which is also modular and will slip right into place. There is a pizza stone too, which we might have to try some day.  Some good stuff – all of it made of durable cast iron. And we like that a lot. Back to these grates.

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The pros keep chugging right along. And this next one falls into the aesthetic category – of what is pleasing to the eye.  If the grates are good and hot, cleaned and oiled down, you can amaze your friends and astound your family with the timeless pit keeper stamp of excellence – the sear mark. And cast iron grates excel at it. To assure the perfect sear mark, butter or oil your meat before you plunk it on the grate.

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Remember those old black iron frying pans your grandma used to use? There is a reason grand mothers are always the best cooks in the family. They knew what to cast ironcook with! Cast iron well-cared for is not only something you can pass down to your children’s children, it is also supremely adept at evenly spreading heat and then retaining it there. Better yet, cast iron is one of the few things in the human condition that seems to get better with use. These grates will become more and more non-stick with each grilling session, just like grandma’s old cast iron frying pan. It’s not just something you cook with, it’s something, that with time, you are proud of. Something to last the ages. Say what you will, but that is no small thing.

The Cons:

For as great as these grates are, they are not without a downside. The dreaded beast of compromise surfaces once again. We found them to be a little pricey at around 70 to 80 bucks for a grate.  But the bright side is it should be the last grate you’ll ever need to buy, so, in the long run, you’re probably saving money. You will be hard pressed to burn through one of these grates. The other down side, and the only thing we can really knock on these grates is, being made of cast iron, they do and will have a tendency to rust if not cared for. But it is controllable with a wee bit of maintenance. If your cast iron grate is rusty, rest assured you have no one to blame but the pit master in the mirror. Craycort recommends you wipe the grate down in cooking oil before and after each cooking session. A good coating of oil is key to protecting cast iron, and especially these grates, which spend most of their lives out-of-doors.  Thus, let it be your habit, if you get one of these grates, to keep a bottle of peanut oil or the like handy, and simply make it part of your grilling process to keep the grate clean and wiped down in oil. It will take all of a minute out of your day and go a very long ways towards keeping this cast iron grate beautiful for a life time come.

In Summary:

We found the Craycort Grills 18.5 cast iron grate to be supremely rugged and well built. We cannot divine ever wearing this thing out, and we grill  a lot! The hot plate/griddle accessory looks to be equally as well- built, and we liked how it fit right in with the modular design of this grate. At first blush, the price point of the grate seemed a bit steep, but after considering how long it will last, which is basically for ever, well, the price seemed a trivial non-factor. We also loved its non-stick surface and heat retaining qualities of the cast iron, the latter which promotes better char marks. The only downside we found was its tendency to rust. They will require a little maintenance each cook. And that is no big deal really, for supreme grilling satisfaction. And the Craycourt customer service was amiable, friendly and prompt. Looks to be a good company sharing with the world an excellent product. That’s our review of it anyways.

So if you’re looking  to upgrade your kettle grill, or searching for a worthy birthday gift for your man, or resident pit keeper, he will be all smiles with one of these beautiful cast iron grates. You may even eat well that night too! Man!

Check them out along with other cast iron grilling products at: Craycort Grills

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