Cheap Island Grillstone - Square

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I was skeptical when my wife got one of these to try. We're big grilling aficionados and to me, not grilling directly on the grates just seemed wrong. Well, I was wrong. After the seasoning process was completed (read the instructions), my maiden voyage was marinated steak tips, which usually try to escape through the grating and the marinade causes flare ups. None of that with this. The tips cooked evenly in their own juices (and marinade) to an evenly browned, juicy, melt in your mouth meal. When you're done cooking, just shut the grill off. The stuff mostly burns off as the grill cools (obviously scrape any excess off), then the next time you want to cook with it again, just dump it over, light you're grill, and you're on you're way. Next was Italian sausage with peppers and onions. Wow, or should I say yum?! I think this is the beginning of a beautiful friendship.

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The Island Grillstone is awesome. The flavor and ease of cooking is wonderful. I made sausage burgers and fried onions all on the stone at the same time four 1/4 Lb burgers and onions fit perfectly for making a great dinner. Seasoning the stone was as easy as 1-2-3. Being able to use both sides for grilling means while one side is being cleaned (facing down) the other side is great for cooking. The more you use it the better it gets. Here is how I recommend seasoning along with great instructions included with the stone.

1. Wash as directed, but do NOT submerge stone. Wash and Rinse

2. Dry completely (24 hours is my recommendation in a cool dry place (I shortened this to a few hours by using the dehydrate setting on my oven, at 110F. no problems)

3. Apply with brush olive oil to ALL sides

4. Place on cold grill and heat evenly (SLOWLY) as too quick can cause the stone to break (warning from manufacturer not my experience). I have a gas grill and charcoal grill, but used my gas to complete the seasoning step. Bring stone and grill up to temperature.

5. Let it cool completely before using. Flip over stone, heat grill and stone from cold up, on medium.. You are ready to cook.

6. When cooking be patient and enjoy. (no flare ups, even cooking, no lost parts.)

7. Have 2 spatulas available to move food around as it makes it easier.

I love mine it is a great addtiona to my grilling world and will use it more than the steel grates it sits on.

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I did all the things to season it, it definitely has some advantages and disadvantages. It's great for anything you don't want flames to directly burn. An easy mistake is to make is to not heat it up enough, it really needs to get hot, I think, to brown meat. So for a steak, which I like a little crispy on the outside with grill marks, it put them on the the grill half way done. I haven't tried any of veggie things yet.