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TIL a $9 grill brick from Restaurant Depot beats the degreaser I used for 3 years
Spent 20 minutes scrubbing the flat top at my diner spot on 5th with chemicals and got nowhere, then the brick cut through a week of baked-on grease in about 4 minutes flat. Has anyone else switched to bricks full time, or am I late to something every line cook already knew about?
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kimg571d ago
Man, you are not late. Bricks are the real deal and most old school cooks I know have been using them forever.
That black baked on stuff on a flat top does not stand a chance once you get the brick at the right angle with a little oil. Chemicals just sit on top of the grease and smoke, the brick actually digs it out.
Four minutes versus twenty says it all. Keep a couple on hand and you will never go back.
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