I have the cast iron griddle for my KJ and have used it on the top position. I'd like to try steaks seared on the lower position, or pork chops like in John's new video. But with CI, especially at high searing temps, wouldn't not only the temp but proximity to the fire burn the seasoning off?
I just purchased an Akorn. As I am working to season the cast iron cooking grate, I am finding that it is very rough. Almost the consistency of 40 grit sandpaper. When I rubbed on the oil for the seasoning process it shredded both paper towels and a terry cloth rag. It almost seemed to tear apart the aluminum foil I used to clean up after the first cook.
Has anyone else experienced this problem and do you have tricks/tips to correct it?
Wanted to try something a bit different this weekend and utilize the new Lodge grill press I got. Decided to grill a pork tenderloin then thin slice it and make Cuban sandwiches on the ribbed side of the cast iron griddle. They turned out really well, and I think I might actually be starting to get the hang of getting the grill up to higher temps quickly--don't want to jinx it tho (past efforts have taken much longer than expected and often not reached desired temp).
Did a 4-5 hour marinade on the tenderloin in a mixture of sauteed onions/garlic, salt, pepper, orange juice and lime juice. Cooked at 375, flipped after eight minutes, again after another eight as it wasn't as done as I'd like it, took it off after about 20 mins and wrapped it to rest while I build the sandwiches and brought the press and a small CI pan up to temp on the grates. Sliced after a 10 minute or so rest, it was very tender and not at all dry which I'd read several accounts of that being a problem with tenderloins. Four mins per side with the sammies and they were good to go. Pretty easy and will definitely be doing this one again. I couldn't find Cuban bread so tried Portuguese rolls which I think worked out well but next time with more notice I'd track down the real thing.
I've had some KJ Big Block Lump Charcoal for a while now and finally got around to opening up a few bag. Here is a review of it.
Two out of the 4 bags I have. One was out in the sun as you can see from the faded bag.
Cut the top of the bags off.
Pushed the large pieces to the left to get a better look
And now a 6" ruler and a business card from some size relationship.
Stuff looks good and I'll be burning some this afternoon to know how it burns.
Two successful cooks in, stored Akorn on covered patio, vents open. Two weeks after no cooking, surface rust on what I thought was a well seasoned grate. Coated with vegetable oil after use.
What is best why to store akorn? Vents open? Vents closed?