realmenhatelife
10-05-2010, 04:40 AM
It's a bit of a crock. I bought some because my grill grates are getting nasty and food is tending to stick.
Things to consider:
The heat from your grill creates an updraft, which blows your foil off when it isn't weighted down. Several times I caught myself reaching for the foil to press it down WITH MY BARE HAND, but luckily stopped myself. The foil is best tamed by placing a long flat spatula on top, but ironically the food is best maneuvered with tongs because the non stick offers no grip on the food, so sliding your spatula under something just pushes the food off of the foil.
The foil is a bit of a heat shield. I've used it twice and both times the food took way longer, both times the food did not get great grill marks or crust. You get a light brown, and actually to get it light brown any beef is going to be cooked through, which to me is overdone.
The foil does not allow fat to run off, this helps cut down on flare ups but leaves your food sitting in grease. Your burger will have those meat snots stuck to the bottom.
I suspect this is good for you if you have trouble not burning things on the grill, because its going to slow your cooking down, or if you dry things out, because its going to sit in juice. Going forward I'm only going to use it when grilling fish, which I haven't tried yet but seems like the one application it would be really good for. To its' credit nothing stuck.
Things to consider:
The heat from your grill creates an updraft, which blows your foil off when it isn't weighted down. Several times I caught myself reaching for the foil to press it down WITH MY BARE HAND, but luckily stopped myself. The foil is best tamed by placing a long flat spatula on top, but ironically the food is best maneuvered with tongs because the non stick offers no grip on the food, so sliding your spatula under something just pushes the food off of the foil.
The foil is a bit of a heat shield. I've used it twice and both times the food took way longer, both times the food did not get great grill marks or crust. You get a light brown, and actually to get it light brown any beef is going to be cooked through, which to me is overdone.
The foil does not allow fat to run off, this helps cut down on flare ups but leaves your food sitting in grease. Your burger will have those meat snots stuck to the bottom.
I suspect this is good for you if you have trouble not burning things on the grill, because its going to slow your cooking down, or if you dry things out, because its going to sit in juice. Going forward I'm only going to use it when grilling fish, which I haven't tried yet but seems like the one application it would be really good for. To its' credit nothing stuck.