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Outdoor Griddle, Grease and You

jpr62902

jpr62902

Jeanclaude Spam Banhammer
I just bought a Weber griddle insert for my grill. The thing is great, especially for breakfast\brunch. My problem is bacon grease. After cooking a pound of bacon, I had a pool of grease on the thing. You're supposed to just push it to the drainage spot at the back and in theory it collects in the grease catch bin under the grill. But this was A LOT of grease. Pushing it down into the grill just started a little grease fire beneath the griddle. That's no bueno. Has anyone ever dealt with this issue? I'm thinkg of getting some kind of scoop that can withstand high temp to shovel the grease out and into a tub or jar for disposal.
 
This last weekend I used a Blackstone griddle. Basically a gas grill with a griddle top, no grill. It had a drainage spot to push the grease into which dropped it down to a great trap. My guess is that, being a dedicated griddle top, the grease trap system is better thought through.

I was surprised, when cooking some onions and some mushrooms on the griddle top, it required a lot of oil and/or butter. A lot. YIKES!

I have a Weber natural gas grill at home, thought about a griddle insert top but was worried about the grease issue.
 
Our camp BBQ is a pos cheap $200 Walmart special. It did ok for what we paid for it. After only 3 years I found the whole bottom tray sitting on the bottom of the BBQ base all rusted out. We just ordered a flattop portable grill for the fifth wheel camper. It may find its way out here if I can't repair this one today. I started fabricating a new drip pan out of some leftover pieces of aluminum siding. My redneck spidey senses were tingling.

I actually looked at the blacktop grill but this one wad cheaper with pretty much the same specs. The blacktop didn't come with a case or attachment hose to use a 20lb propane tank.
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Add salt to your cooked food after it is off the grill/griddle. Sodium vaporizes when it get hot and coats all metal surfaces internal to the grill and quickly rusts them out. I know that goes against the popular grilling trend, but why do you think all of these grill manufacturers have their own line of seasoning salts? Marketing and guaranteed planned obsolescence. They want you to buy a new grill every two or three years. I have 2 Weber grills. 1 charcoal that is 18 years old. 1 gas that is 6 years old. I don't apply salt to any food before or while it is cooking. The grates, drip pans and metal parts are still in great shape, showing no sign of corrosion.
 
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