Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Gas Grills => Topic started by: ronman451 on October 18, 2015, 06:06:44 PM
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Every cooking show I watch on PBS (Cook's Country, Raichlen, etc.) says to season the hot grill with vegetable oil on a paper towel with tongs before each cook.
Does carefully spraying Pam (or a generic like Kirkland Canola Oil Spray) accomplish the same thing?
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I used the Kirkland all the time on my grills, no problems and it works.
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I generally spray the meat rather than the grill. That doesn't make as much mess on the grill, doesn't burn off (or into sludge) before the meat goes on, and ensures the oil is exactly where it should be - where the meat meets the grill.
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I generally spray the meat rather than the grill. That doesn't make as much mess on the grill, doesn't burn off (or into sludge) before the meat goes on, and ensures the oil is exactly where it should be - where the meat meets the grill.
The turtle is wise.....and correct.
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Works good for taming the rust after a cook.
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Weber makes a grill spray that works well, but it is kind of hard to find. I use a General Mills commercial pan release product that works very well and doesn't flare at high temps. On my grills with metal grates, this makes for some good seasoning. On my grill with porcelain grates it has to be re-sprayed (like the Turtle, I spray it on the meat) when turning during the cook. Also, just a little spritz will keep the GrillGrates working beautifully.
Hub
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I generally spray the meat rather than the grill. That doesn't make as much mess on the grill, doesn't burn off (or into sludge) before the meat goes on, and ensures the oil is exactly where it should be - where the meat meets the grill.
The turtle is wise.....and correct.
x2
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Depending on what the meat is, I give it a light rub of mayonnaise instead of oiling the grates. Works great on chicken and sausage as it gives the rub a base to stick to. It does not impart any flavor to the finished product (the mayonnaise, not the rub), and it helps retain moisture IMO. I first discovered this on skinless and boneless breasts. You can really pack on the rub and not have it fall off during the cook. Basically you want just enough to make the rub stick and a little seems to go a long way.
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I generally spray the meat rather than the grill. That doesn't make as much mess on the grill, doesn't burn off (or into sludge) before the meat goes on, and ensures the oil is exactly where it should be - where the meat meets the grill.
The turtle is wise.....and correct.
x2
x3 Here is an interesting article - http://amazingribs.com/tips_and_technique/how_to_prevent_sticking.html
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Great advice and link! Glad I asked... Oil the meat instead of the grill.
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Great advice and link! Glad I asked... Oil the meat instead of the grill.
Having said all that, I have a set of CrayCort cast iron grates on my Performer. For these, I clean them while hot (after cooking - the nice thing is they stay hot, so I can serve and enjoy the meal before cleaning / seasoning) and then rub some hi-temp oil (I like using grape seed oil) to keep them seasoned. Just like I was cleaning and seasoning my cast iron pans / pots. When cooking, I still oil the meat, not the grill.
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I do like the turtle usually, spray the meat and only on one side is usually good. I mostly use olive oil in a spray can; I love that stuff. I used to use Pam a lot but found it tends to build up on cast iron. Don
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I generally spray the meat rather than the grill. That doesn't make as much mess on the grill, doesn't burn off (or into sludge) before the meat goes on, and ensures the oil is exactly where it should be - where the meat meets the grill.
The turtle is wise.....and correct.
x2
x3 Here is an interesting article - http://amazingribs.com/tips_and_technique/how_to_prevent_sticking.html
x4
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Pam type sprays do build up over time and can be tough to clean. I just use an oil spray for maintaining between cooks (rust prevention). As far as the meat goes I do like the others and spray the meat.
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Depending on what the meat is, I give it a light rub of mayonnaise instead of oiling the grates. Works great on chicken and sausage as it gives the rub a base to stick to. It does not impart any flavor to the finished product (the mayonnaise, not the rub), and it helps retain moisture IMO. I first discovered this on skinless and boneless breasts. You can really pack on the rub and not have it fall off during the cook. Basically you want just enough to make the rub stick and a little seems to go a long way.
I have a friend that puts mayo on chickens and pork butts in The Big Easy. They turn out really well. I have not thought of doing it just on chicken for the grill. I will have to give it a try.
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Depending on what the meat is, I give it a light rub of mayonnaise instead of oiling the grates. Works great on chicken and sausage as it gives the rub a base to stick to. It does not impart any flavor to the finished product (the mayonnaise, not the rub), and it helps retain moisture IMO. I first discovered this on skinless and boneless breasts. You can really pack on the rub and not have it fall off during the cook. Basically you want just enough to make the rub stick and a little seems to go a long way.
I have a friend that puts mayo on chickens and pork butts in The Big Easy. They turn out really well. I have not thought of doing it just on chicken for the grill. I will have to give it a try.
Sounds like an interesting idea, will try it. I think some of the best advice I ever received was to let the meat release naturally - don't try to rush it. This means getting the grill / grates to the right temp - screaming hot is not always right. Get the temp right, make sure the grates are clean, the meat is oiled (or mayo-ed...) and let it tell you when it is time to turn or flip.
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Who has the best recommendations on cleaning porcelain grates and maintaining them for best results?