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This thread is inspired by another: view original post
Edited by Eucalyptus:
7/12/2013 3:49:09 AM
52
Are grills really getting hotter?
Look at a grills in the 1930 and then look at 2013 grills. 2013 models are way hotter. Hotter temperatures facilitate the Mallard reaction, which requires temperatures in excess of 150 C to give meat it's roast aroma.
I've also found that 2013 grills also tend to accept meat more readily than 1930 grills. You just have to slide it in with 2013 grills, whereas 1930 grills take a lot of pushing and shoving of meat before things start cooking.
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Obviously modern grills are going to seem hotter. Years ago, grills just were what they were, they always had their appearance humble, and each man and grill just worked together. Also, back in the day the grills seemed more stable and covered up. Nowadays, grills can just be fine and acceptable with nothing covering them, to the point I see lots of grills that don't even have a top on them. Grills not having anything on them is just exposing; it's getting to the point that it feels like any suburban dad on the street is just invited to pull out his meat and put it in the grill right then and there. It's disgusting.
