Grill Cleaning Brushes
Anyone who has ever grilled a rack of sticky barbecued ribs has had to deal with the task of removing the sugary, burned-on mess that gets left behind. The ideal time to do this is soon after your food comes off the grill, but, if you're like most of us, you close the lid, walk away, and save the mess for the next time grill duty calls. We set out to find a grill brush that could make the tedious task of cleaning a gunked-up grill grate more efficient. And we did not want to exert superhuman strength to get the job done.
We concocted a "paint"—a mixture of honey, molasses, mustard, and barbecue sauce—that we could burn onto our brand new grates. We coated the grates four times, baking them for one hour in the test kitchen ovens between coats. The result was a charred mess that would be sure to challenge even the hardiest of brushes.
In the end, only two brushes were able to successfully clean our molten mess down to the grill grate in a reasonable number of strokes. These unusual brushes have no brass bristles to bend, break, or clog with unwanted grease and grime. Instead, they come equipped with large woven mesh stainless steel "scrubbie" pads. The pad is able to conform to any grill grate's spacing, size, and material, including porcelain. Best of all, the scrubbie pads are detachable, washable, and replaceable (a spare is included).
We compared the two similar models in a head-to-head competition and concluded that the smaller handle of our winner was more comfortable for most testers. it worked faster, and it had a lower price.
The nonslip grip and narrow, straight blade let testers remove the smallest bones with precision and complete comfort. Perfectly balanced with enough flexibility to maneuver around tight joints. The low price was a bonus.
Hefty in weight, this knife was a solid performer when removing poultry bones, and the handle was easy to grip, even when covered in chicken fat. Piercing silver skin was a challenge since the tip wasn’t sharp enough and the long narrow blade produced slightly jagged cuts.
|Recommended with Reservations|
The sharp tip performed well when removing silver skin, but it was too flexible when maneuvering around poultry joints, leaving testers feeling a lack of control. The heavy handle was slightly unbalanced and became slippery once covered in poultry fat.
Designed to replicate a samurai blade, this expensive knife was a disappointment. It struggled to pierce the silver skin, although long cuts were smooth and even. Minimal flexibility and extreme curve got in the way when maneuvering around joints. The smooth handle was hard to grip and slippery.
The large, cumbersome handle reminded testers of an outdoors knife for fishing and hunting. The blade was too wide to maneuver around joints and it struggled to pierce silver skin. Unlike other knives, this boning knife could only slice in one direction, making intricate cuts around joints difficult.
The blade was so flexible it led to erratic cuttings; testers said the knife was hard to control. The blade was not sturdy enough to maneuver around joints and the lightweight handle felt flimsy and unbalanced.
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