#5. Grease the Grill
No one likes their meat sticking to the grates when grilling. Too many times when grilling chicken I’ve left skin on the grill. One way to help prevent this is by greasing the grill before starting.
Some say you should only use a wadded paper towel dipped in some oil and applied to the grates with tongs but I still like using a spray oil. Either way, if your grill is clean, hot and greased before you start cooking, you have a much better chance of not having any sticking problems.
If you are cooking something that has been marinated in oil or using an oil based rub, you really don’t have to grease up the grill. It’s a bit redundant. What type of oil you ask?
As I said earlier, I typically use Pam or some generic version of it but if I were using oil on a paper towel, I’d most likely use Canola, Grape Seed or Safflower Oil. There’s no reason to use an expensive olive oil to lubricate a grill. As soon as it hits the hot grates, it looses its expensive taste.
You left out probably the most important thing in grilling like a pro tips. Since nearly everything is done to a stage or (doneness), a thermometer for internal temp is required to ensure tremendous success. With a thermometer a novice can actually cook a 2 lb rib eye to perfection better than a restaurant. I’m finding out at my over middle age that nearly all people that grill get lucky if they happen to cook with success and do not use such a simple tool.
That’s a good point that a gas grill will only get as hot as it’s rated in btu’s. Charcoal lets you control the heat more directly. You can also take charcoal wherever you go.
Good points Larry. Thanks for sharing.
Some great points – especially “don’t play with your food”. That was one of the things I had hard time with when I started grilling. I would get worried it was burning so I kept moving it around, flipping, etc. Just leave it be! 🙂
Great points!
If you haven’t ever tried Porter & York Brand Meats, you might want to give it a try. They ship their meat out in special packaging designed to keep the fresh, never frozen, beef that has been raised naturally (grass fed, grain finished). I was able to cut one of their filet mignon’s with a fork. Delicious.
I’m planning on getting my husband a new grill pro for his birthday. So thanks for the suggestion that he should use some oil or something else to grease up the grill unless what you’re cooking has already been using oil for something. I’ll be sure that the hamburgers and hot dogs we make on his birthday with his new pro tool are cooked on an oiled up grates.
I am getting my husband a grill for his birthday and I wanted to include some tips with it so he can learn how to grill like a pro. These are all wonderful tips! I didn’t know about grill zones before! That’s cool that you can get direct heat and indirect heat to help cook the food. Thanks for the tips! I’m sure these will help my husband cook like a pro!
You are welcome. I’m sure he will be thrilled with his new grill.
Wonderful points especially on grilling techniques. Surely using charcoal is more convenient in managing the heat transfer, but both have advantages and disadvantages. thanks for sharing.
You are welcome Hilmy.
One reason to not use olive oil is that it smokes/burns at a lower temperature than Canola or Safflower.