i'm new to this board, but not to CH. It's time to buy a present for the Dude, who has a brand new grill this winter. I'm looking at these:
He grills 2-4 times a week, year round and we'd like to move some of our other cooking outside too, but since I don't grill and Dude doesn't cook, neither of us knows how to combine the two skill and tool sets. I need your help and expertise.
Say, for example, we want to do a veg sauté to go with our grilled chicken. Which works better, a frypan (SS/CS) or a flat griddle, like the baking steel or EH stone? We have no side burners, so all cooking would be done on the main grilling area. I lost that battle, sadly. He'll regret it someday.
How long does the baking steel or the Emile Henry take to heat on a grill? How long does a stainless frypan take to heat? I know that's a loaded question, as it depends on the grill, but we've got a Napoleon Prestige Pro 600, putting out 56K BTU over 600 square inches of main grilling area. It takes about 10 minutes to heat the air in the chamber to 550º, with all 4 burners on high. Anyone's best guess or their own experience will be helpful.
Once it's heated, can a griddle like the steel or EH stone give us a decent stir fry on a grill? What about something like this?
The stainless grill grids look like an easy gift, since we often grill veggies/fruits, if they work well. Do things like that work well, or just meh? we tried a wire basket, but clean-up sucked. These look easier.