web analytics
Tuscan Grill Question - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
See more
See less

Tuscan Grill Question

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Tuscan Grill Question

    We ordered the grill when we ordered our oven, wanting to do steaks over high heat. We get the oven almost to 1000 degrees, spread the coals, add the grill and allow to heat for about 15 minutes, then grill the steaks. They are the best tasting home steaks we've ever had.

    The problem, however, is that each time we remove the grill after it has cooled, it has rust spots and has to be re-seasoned. To date, we've been re-seasoning with several coats of Crisco. We've now started seasoning and re-seasoning new and old cast iron using flax seed oil as recommended by Cook's Illustrated and it definitely gives a better coating. We were going to now try the same process with our grill.

    Based upon a problem with had with a cast iron dutch oven in our oven, it appears very high temperatures result in "burning off" the built up seasoning, which requires stripping off any remaining seasoning, cleaning and re-seasoning. This process is time consuming and not something I want to go through every time we have steaks.

    Has anyone else had this issue? Does anyone have any advice on how to avoid burning off the accumulated seasoning? We really want to be able to grill steaks over very high heat. I'm hoping the flax seed seasoning is more heat resistant, but thought I'd see if anyone had advice before I did it.

    TIA.

  • #2
    Re: Tuscan Grill Question

    No way any seasoning on your grill is going to survive WFO temperatures. I oil the grill after I take it out and it has cooled a bit. That keeps it from rusting and should be all you need to do. It's not like a cast iron fry pan that, once you get it seasoned, will stay seasoned. WFO temps just burn off any seasoning.

    Karl

    Comment


    • #3
      Re: Tuscan Grill Question

      Have you tried Stainless Steel?
      Matthew 19:26. With God all things are possible.

      My Build: http://www.fornobravo.com/forum/f21/...les-18741.html

      Comment


      • #4
        Re: Tuscan Grill Question

        I season my grill with Quaker State 10W-30. I figure if it can hold up to the heat of an internal combustion engine, it should make for a good coating for cast iron....

        (just kidding)

        Comment


        • #5
          Re: Tuscan Grill Question

          Originally posted by kmrice View Post
          No way any seasoning on your grill is going to survive WFO temperatures. I oil the grill after I take it out and it has cooled a bit. That keeps it from rusting and should be all you need to do. It's not like a cast iron fry pan that, once you get it seasoned, will stay seasoned. WFO temps just burn off any seasoning.

          Karl
          That works for me as well. Oil it when it has cooled a bit before storing it. Your observation about the 'best home cooked steak' echoes my experience and opinion as well. Very tasty indeed!

          The 10W -30 would probably work fine if you have acquired the taste for it but I doubt it will catch on.
          Cheers ......... Steve

          Build Thread http://www.fornobravo.com/forum/f3/n...erg-19151.html

          Build Pics http://www.facebook.com/media/set/?s...1&l=1626b3f4f4

          Forno Food Pics https://www.facebook.com/media/set/?...1&l=1d5ce2a275

          Comment

          Working...
          X