Why are barbecue manufacturers producing products that are so difficult to clean with something as wimpy as a brass bristle brush?
A. Because, somebody didn’t do their homework! When the automobile first came out we had to hand crank them to get them started, people complained and starter motors were introduced. Barbecuing on a barbecue is not as old as the automobile and it seems as though it is still in development. People want to cook outdoors, because cooking indoors in the summer has too many problems associated with it. The animal in, and the nature of man is to cook food and to cook food outdoors. It used to be simple when the meat was simply skewered on a stick and positioned over a fire. What people want now and probably because manufacturers are telling them that they want it, is “searing”. OK, seared meat looks great probably because we see it on TV and associate searing visually with “having been cooked”, tasting great and being emotionally and physically satisfied. The best way to sear is with a heavy cast iron grate. Cast iron rusts unless you’re cooking on it every day. People don’t want rust on the
