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Cleaning and Oiling the Grill |
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Cleanliness may be next to godliness when it comes to personal hygiene, but don’t overdo it when it comes to your grill. A firebox seasoned with smoke and spatterings produces better-tasting food than a shiny new grill just out of the box. Don’t be gross about it, though. Never leave whole pieces of food encrusted on the grill.
The one exception to the cleanliness rule is the grate, which you should clean thoroughly before and after each use. A clean grate helps prevent foods from sticking and makes the final product taste better. At my house we follow this simple procedure.
Before cooking, when the grill has been preheated to high and the grate is hot, brush the grate vigorously with a long-handled wire brush to loosen any burned-on food or debris. (A metal spatula works well for scraping off large bits.) Brush the grill again when you’ve finished cooking.
If the grate is to be oiled, wait until it is hot, and oil it just prior to adding the food. There are three techniques for oiling. The first is to remove the grate from the fire and spray it with oil. (Use sturdy spring-loaded tongs and a heavy oven mitt or pot holders to lift the grill.) Never spray the grate over the fire: you’ll spark a Vesuvian flare-up.
For the second method, the grate remains on the grill. Pour 1/4 to 1/2 cup of vegetable oil into a small bowl. Fold a paper towel to create a pad about 3/4 inch thick, 1 inch wide, and 3 inches long. Holding this pad with long-handled tongs, dip it in the oil, then rub it over the bars of the hot grate.
The third method-my favorite-is also with grate in place. Rub the hot grate with a piece of beef, bacon, or chicken fat (hold the fat with tongs or with a carving fork).
Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.
Grilling Indoors
The Birth of the Kettle
Pit Cooking
What to look for in a Grill
Types of Charcoal
Cooking with Wood
Cleaning and Oiling the Grill
When to cover the Grill
When to use a Drip Pan
Making crosshatch grill marks
The Ten Commandments of Perfect Grilling
How to grill with out a grate
Barbecue Countdown
The Afghan Grill
The Vietnamese Grill
Stalking the Elusive Grilled Snail
The Tale of Three Barbecues: The Thai Grill
How to make ricw powder
How to rinse and dry Cilantro
Mesclun Mix
How to prepare fresh coconut
How to toast seeds, nuts, and breadcrumbs
Grilled Rujak
How to rinse salad greens
Larding the Beef
How to grill a perfect steak
In pursuit of the best Tuscan Steak
Butterflying a Flank Steak
Matambre: A hunger-killer from South America
On trimming fat from meat
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The Argentinian Grill
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How to Butterfly Pork or Beef
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How to Unskewer Shish Kebabs
A Special Word About Ground Meat, Burgers, and Sausages
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From Hamburg to Hoboken: A Brief History of the Hambuger
Grinding It Out
How to Stuff Sausages Like a Pro
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The Four Styles of American Barbecue
Barbecue Alley: The Mexican Grill
A Griller's Guide to the World's Chiles
Cooking With a Blowtorch
Barbecue from the Land of Morning Calm:
Approximate Times for Rotisserie Cooking
Beef Grilling Chart *
Pork Grilling Chart
Lamb Grilling Chart
Ground Meats Grilling Chart
Poultry Grilling Chart*
Fish Grilling Chart*
Shellfish Grilling Chart*
Vegetable Grilling Chart*
Vegetable Grilling Chart*
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