He ultimately decided on the GrillGrate set , enticed by the promise of better heat distribution and the included "GrateTool" for easy flipping.
: Then he saw a display for GrillGrates . These weren't your standard bars; they were interlocking panels made of hard-anodized aluminum . The box promised no more flare-ups and "steakhouse quality" results. Marcus liked the idea of flipping them over to use the flat side as a griddle for smashburgers.
Back home, Marcus didn't just throw them on the fire. He washed the factory dust off with warm soapy water and dried them completely. To get that perfect non-stick surface, he fired up the grill and used the classic onion trick —rubbing a halved onion over the hot rails to create a slick, natural seasoning.
: He loved the idea of heavy-duty heat retention and those iconic, thick sear marks. But then he remembered the maintenance—the constant need to season them with oil and keep them bone-dry to prevent rust.