What Oils Work Best on a Grill Grate? Best time to oil stainless grates?
Posted 07 May 2007 - 12:01 PM
Next I tried those little Grill wipes that everyone seems to recommend but I see the instructions recommend applying to a warm grate.
So do I use the wipes before the grill gets hot?
Is there any particular type of oil I should be using? At the moment I'm using the same vegetable oil that I use for general cooking.
Posted 07 May 2007 - 12:23 PM
What type of meat are you cooking? If beef, you might want to try and oil the meat with a light coating of olive oil. If you are cooking chicken, it I would guess you are too hot. Try it at a lower temp. Chicken will not stick when I cook if I oil the grate just before placing the meat on. Donít try moving the chicken right away, if you do you may pull meat and some will stick. If you wait until the chicken cooks some, it will release from the grate much easier.
Posted 07 May 2007 - 12:54 PM
I was concerned that perhaps there was a higher temperature oil I should be using.
Posted 07 May 2007 - 01:21 PM
I personally stay away from vegetable and peanut oils. These will turn into a nice gooey mess and help make things stick even more. Olive oil (extra virgin) seems to be the one of choice here. Lard works very well, but most people donít have it. With grilling temps above 500 Ė 600įF, it is had to find anything that will not burn.
If you find something that works better please let us know.
Posted 07 May 2007 - 01:39 PM
I believe you are correct, however, I think it has more to do with less residue, or less gooey then the other choices.
Posted 07 May 2007 - 01:52 PM
This is all good info, anyone have or seen a chart of oil flash points that we could post here? How about residue?
Posted 07 May 2007 - 02:47 PM
If you're cooking beef with marbled fat (like ribeyes) I don't think it would stick if the grill is smokin' hot. The only thing that sticks for me is flaky delicate fish (such as trout) and for that I heavily lube the grill with canola right before placing the fish. Sometimes the canola will smoke off but enough will stay on the grate to prevent sticking.
I hope this helps.
I wonder if it has anything to do with how 'seasoned' the grates are?
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Posted 07 May 2007 - 03:45 PM
My old 2-burner Kenmore can't get hot enough for either to burn off
May the flames be with you
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Posted 07 May 2007 - 11:52 PM
I have a sprayer that I pump up and spray the grates.
yes, it flares, but it leaves just enough residue to prevent sticking.
Always let the steak sit a bit before moving it.
Posted 08 May 2007 - 05:45 AM
That is an excellent idea! I have one of the pump up sprayers that no longer sprays. I never thought of cutting the oil down to make it more sprayable. Iíll have to give this a tryÖ.now if I can fine where the bottle of vodka is. What about using whiskey? Would I get some added flavors?
Posted 08 May 2007 - 12:33 PM
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Posted 08 May 2007 - 01:10 PM
My polish/russian father-in-law just rolled over in his grave!
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Posted 08 May 2007 - 02:36 PM
Man I feel terrible! Iíve been grilling the last 35+ years without a license! I didnít realize I needed one.