Give your barbecue a boost with the BeefEater ProLine Griller Pack, a set of enamelled cast iron grills and stainless steel baffles designed to improve heat distribution, enhance flavours and make cooking easier. This pack is ideal for those who want to take their grilling experience to the next level, allowing for more precise and even cooking. Whether as a replacement or to expand the grill surface, this set is an investment in quality and performance for any barbecue lover.
Durability and Heat Retention
Cast iron is one of the most valued materials in the grill world for its ability to retain and distribute heat evenly. This allows food to be cooked with greater precision and without sudden variations in temperature, achieving a perfect sear on meats, seafood and vegetables.
The matt porcelain enamel is a key detail in this design, as it acts as a protective barrier against corrosion and wear caused by intense heat and exposure to fats and juices from the food. Unlike conventional grills, this finish facilitates cleaning and reduces the adhesion of cooking residues, making the grilling experience easier and more efficient.
10 Bars x 7 Cross Bars Design for Optimal Sealing
The structure of the grills in this pack is designed with 10 longitudinal and 7 transverse bars, which maximises the contact surface with the food. This not only promotes heat transfer, but also allows for the classic grill marks that characterise professional cooking.
This design is especially useful for those cuts of meat that require a good seal to retain the juices inside, such as entrecote, sirloin or picaña. It is also a great advantage when cooking seafood and vegetables, as it provides a stable base that prevents delicate ingredients from sliding across the grill.
Flavour and Uniform Heat Distribution
One of the highlights of this pack is the inclusion of stainless steel baffles, which are placed under the grills to optimise heat distribution and prevent cold spots on the cooking surface.
In addition to improving the thermal efficiency of the barbecue, these baffles play a crucial role in flavour development. They are designed to capture the juices and fats that drip off the food, facilitating their vaporisation and reintegrating these aromas and flavours back into the cooking. This effect enhances the intensity of flavour in meat, fish and vegetables, resulting in a juicier and more nuanced result.
Practicality in Every Use
This pack has been designed for quick and easy installation, allowing you to replace the grills and deflectors in a matter of minutes. Its ergonomic design ensures a secure and stable fit on any BeefEater ProLine barbecue.
Ease of removal is also a key point, as it facilitates cleaning and maintenance without the need to dismantle other grill components. This practicality makes it an ideal choice for both novice users and experienced grillers looking for efficiency and convenience in every use.
Precise Dimensions for a Perfect ProLine Series Fit
The BeefEater ProLine Griller Pack has been manufactured to exact dimensions of 210 mm x 425 mm x 23 mm (W x D x H), ensuring full compatibility with the ProLine series barbecues.
Thanks to this perfect fit, the heat is evenly distributed over the entire cooking surface, avoiding temperature losses and allowing for a more efficient grilling experience.
Use as a Replacement or to Extend the Cooking Surface
This pack is ideal for both replacing worn out grills and for covering the entire cooking surface with cast iron, improving the thermal performance of the barbecue.
For those who want to take their grill to the next level, using this set over the entire cooking surface allows for greater heat retention and more even heat distribution, optimising fuel usage and ensuring professional results with every barbecue.
Maintenance and Use - Detailed Tips for Greater Durability
To ensure that the grills and deflectors of the
Griller Pack for ProLine remain in perfect condition over time, it is important to follow proper maintenance procedures. These accessories are made of high-quality materials, but
improper care can reduce their useful life and affect their performance. Below, we provide a
detailed maintenance protocol to maximise their durability:
1. Before First Use: Removal of Manufacturing Residue
Before using your grills and deflectors for the first time, it is essential to
remove any manufacturing residue. To do this:
- Wash the parts with warm water and mild soap, using a soft sponge or soft-bristled brush.
- Rinse thoroughly and dry completely with a clean cloth.
- Apply a thin layer of vegetable oil to the surface of the grills to create a protective film.
2. Preheating: Key to Optimal Cooking
Each time you use the grill,
preheat the surface over medium-high heat for 10 to 15 minutes. This not only helps to achieve an even temperature, but also burns off any residue from previous cooks and
reduces the chance of food sticking.
3. Light Oiling: Protection and Prevention of Sticking
Before cooking, it is advisable to
apply a thin layer of vegetable oil to the surface of the grates with a basting brush or paper towel. This helps prevent food from sticking and makes cleaning easier afterwards.
4. Cleaning After Each Use: Preventing Residue Build-up
- Once you have finished cooking, allow the grills to cool slightly, but not completely. It is easier to remove food residue when it is still warm.
- Use a steel bristle brush to remove charred food residue.
- If necessary, you can use a little warm water and mild soap, but avoid harsh detergents or metal scouring pads that can damage the enamel.
5. Periodic Deep Cleaning: Material Maintenance
From time to time, depending on how often you use the grill, give it a deep clean to
remove accumulated grease and charred residue:
- Prepare a mixture of hot water and bicarbonate of soda and soak the grates for 30 minutes.
- Use a soft bristle brush to remove accumulated grease and rinse thoroughly with water.
- Dry them completely and reapply a light coat of oil to maintain protection.
6. Proper Storage: Preventing Rust and Deterioration
If you are not going to use the barbecue for a long time, store the grills in a dry place. If possible:
- Cover them with a clean cloth or protective cover.
- Apply a coat of oil before storing them to prevent rusting.
- Avoid leaving them exposed to moisture or the elements without protection.
By following these steps, your stainless steel grills and deflectors will remain in
optimal condition and extend their useful life, ensuring a flawless grilling experience every time you use them.
Recipe for Grilled Artichokes with Walnut and Lemon Sauce
Grilled artichokes are a surprising and flavourful alternative for those who want to explore options beyond traditional meats. Grilling enhances their texture and intensifies their smoky notes, achieving a perfect balance with the freshness and creaminess of the walnut and lemon sauce. This recipe is ideal as a starter, side dish or even as a main course for a light meal.
Ingredients (4 servings)
For the artichokes:
- 4 large, firm fresh artichokes with compact leaves and no brown spots.
- 1.5 litres of water for cooking.
- Juice of 2 large lemons (one for cooking and one for the final dressing).
- 2 tablespoons extra virgin olive oil.
- 1 teaspoon coarse salt.
- 1 clove garlic, finely chopped.
- 1/2 teaspoon ground black pepper.
- 1/2 teaspoon smoked paprika (optional, but adds an extra touch of flavour).
For the walnut and lemon sauce:
- 100 g walnuts, raw or toasted, preferably without skins.
- 1 small clove of garlic, with the germ removed to avoid an overly strong flavour.
- 2 tablespoons plain Greek yoghurt, for creaminess.
- Juice of 1 medium lemon, freshly squeezed.
- 2 tablespoons extra virgin olive oil.
- 1/2 teaspoon salt (adjust to taste).
- 1/4 teaspoon black pepper.
- 50 ml water or vegetable stock (adjust according to desired texture).
Step-by-step preparation
1. Prepare the artichokes
- Cleaning: Cut the stem of each artichoke, leaving approximately 2 cm. Remove the tough outer leaves until you reach the tender ones.
- Cut and clean: With a sharp knife, cut off 1/3 of the top of the artichoke to remove the fibrous tips. Then, cut them in half and use a spoon to remove the hairs from the centre (the fibrous part).
- Prevent oxidation: To prevent the artichokes from turning brown, rub them with lemon juice immediately after cutting.
2. Pre-cooking to soften them
- In a large pot, boil 1.5 litres of water with 1 teaspoon of salt and the juice of one lemon.
- Add the artichokes and cook for 10-12 minutes over medium heat, until tender but still firm. To check, pierce the base with a knife; it should go in easily, but without falling apart.
- Remove them from the water and place them on paper towels to remove excess moisture.
3. Marinating and preparing for grilling
- In a small bowl, mix together the olive oil, minced garlic, black pepper, and smoked paprika.
- Using a pastry brush, spread this mixture over the surface of the artichokes, making sure to cover the leaves and base well.
4. Grilling the artichokes
- Preheat the grill to medium-high heat (180-200 °C).
- Place the artichokes cut side down, pressing lightly so that they make contact with the grill.
- Grill for 5-7 minutes, until well marked and deep golden brown. Then turn them over and grill for another 3-4 minutes on the leaf side.
- Remove them from the grill and place them on a tray.
5. Preparing the walnut and lemon sauce
- In a food processor or blender, add the walnuts, garlic, yoghurt, lemon juice, olive oil, salt and pepper.
- Blend until smooth and creamy. If it is too thick, gradually add water or vegetable stock until the desired consistency is achieved.
- Taste and adjust the seasoning with more salt, pepper or lemon if necessary.
6. Serve and enjoy
- Place the artichokes on a large plate and drizzle with a little of the walnut and lemon sauce.
- Sprinkle with chopped walnuts for an extra crunch.
- Serve with more sauce on the side so that each diner can help themselves to their liking.
Vegetarian and Vegan Variation
To make this recipe
completely vegan, simply replace the
Greek yoghurt with a dairy-free option, such as:
- Cashew cream (blend 50 g of soaked cashews with 50 ml of water until smooth).
- Unsweetened plant-based yoghurt (soya or coconut).
- Thick almond milk or oat cream.
This version retains the creaminess and balance of flavours without the need for animal products.
Tips and Tricks for Best Results
- Choose fresh artichokes: They should be firm to the touch, with tightly packed leaves and no brown spots.
- Do not skip the pre-cooking step: Although you can grill them on their own, boiling them first ensures that they are tender and not fibrous.
- Control the heat: Too high a heat can burn the outer leaves before the base is completely roasted.
- Extra sauce: If you have leftover sauce, you can use it as a salad dressing or as a dip for toast.
This recipe is a sophisticated option and perfect for innovating on the grill with natural, flavourful ingredients.
