bone-in RibEye

[Wing Commander]

Great cook. I'd love to have one plate of that all.

[MJSBBQ]

Looks GREAT!

I love my Grill grates on top of my RED. The grill marks are always fantastic.

I have a question for you guys---how many of you guys turn the Grill Grates over for a flat top effect? Does that really change the flavor any or is it just a matter of looks and presentation? I understand that it caramelizes more surface area, but does it really make a difference?

[drholly]

I do turn mine over for a variety of reasons. I like small red smashed potatoes. The flat side is perfect for making them. Sometimes I like a "diner burger" thin, flat with salt & pepper - best on a flat top. If I don't feel like firing the flat top, I like them on the upside down grates - almost the same as a flat top. They are perfect for hash browns. Just a few of the times I flip them. Good for bacon and caramelized veg (onions, tomatoes, scallions, asparagus, etc.) as well.

[Old Hickory]

You nailed it Jack.  I am sure it was rare.

[Sam3]

Looks GREAT!

I love my Grill grates on top of my RED. The grill marks are always fantastic.

I have a question for you guys---how many of you guys turn the Grill Grates over for a flat top effect? Does that really change the flavor any or is it just a matter of looks and presentation? I understand that it caramelizes more surface area, but does it really make a difference?

I cooked skirt steak on mine over weekend. The flat top gave the surface a nice crunch while nice and med rare in the middle. Loved it.

Great looking dinner Capt!