Grilling hints, meat sticks to the grill?

OmManiPadmeOmelet said:

Okay, I'm still learning about outdoor grilling...

What is the best way to keep meat/chicken etc. from sticking to the
grills?

I'm grilling today and will try treating the meat with some evoo prior
to spicing it, and hoping that that that will help?

Should I oil the grills?

I'd rather oil the grills than the meat. With chicken more than with
beef you should also resist the temptation to move it too soon after
you put it on the grill. Just as in a sauté pan it works better to
let it firm up some so that it will release more easily from the
surface. -aem

OmManiPadmeOmelet <[email hidden]> wrote in news:Omelet-
[email hidden]:

Quoted message said:

What is the best way to keep meat/chicken etc. from sticking to the
grills?

Should I oil the grills?

1. Fire up the grill and get it hot.
2. When it gets hot, clean it (Easier to clean hot before cooking than any
other time)
3. After cleaning it, use a rag rolled up and tied like a roulade dipped in
some oil and tongs to rub down the grill.

It also helps to let the meat finish cooking on one side before flipping
it. If it sticks, it may not be ready to flip.

OmManiPadmeOmelet said:

Okay, I'm still learning about outdoor grilling...

What is the best way to keep meat/chicken etc. from sticking to the
grills?

I'm grilling today and will try treating the meat with some evoo prior
to spicing it, and hoping that that that will help?

Should I oil the grills?
--

Make sure those grill grates are clean, a good scraping with the wire
brush does wonders for them especially if they are HOT. Lightly go
over those HOT grates with a bit of oil on a rolled up clean rag, such
as an old dish towel or paper towels. Immediately place meat on grates
and grill to desired doneness. Besides the oil on the grates, it helps
tremendously if the grill is super hot! Try not to be picking stuff up
and looking at it to see if it's at the right doneness/color every 1/2
minute or so. Let the grill do it's job and you will be rewarded with
fantastic meat!!

Let us know how your grilling foray turned out.

In article <[email hidden]>,

aem said:

OmManiPadmeOmelet said:

Okay, I'm still learning about outdoor grilling...

What is the best way to keep meat/chicken etc. from sticking to the
grills?

I'm grilling today and will try treating the meat with some evoo prior
to spicing it, and hoping that that that will help?

Should I oil the grills?

I'd rather oil the grills than the meat. With chicken more than with
beef you should also resist the temptation to move it too soon after
you put it on the grill. Just as in a sauté pan it works better to
let it firm up some so that it will release more easily from the
surface. -aem

The meat isn't an issue... It's the skin that sticks. :-(
I time it for 15 to 20 minutes per side depending on how hot my fire is.

Would going longer help? While it's hard to over-cook chicken, it can
get dried out?

I'll try greasing the grills. Will EVOO work with a grill mop?
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

In article <[email hidden]>,

Mike H said:

OmManiPadmeOmelet <[email hidden]> wrote in news:Omelet-
[email hidden]:

Quoted message said:

What is the best way to keep meat/chicken etc. from sticking to the
grills?

Should I oil the grills?

1. Fire up the grill and get it hot.
2. When it gets hot, clean it (Easier to clean hot before cooking than any
other time)
3. After cleaning it, use a rag rolled up and tied like a roulade dipped in
some oil and tongs to rub down the grill.

Okay. I just scrubbed off the grills before starting my fire.
Clean them a second time hot? Just bought a new grill brush. ;-)

Quoted message said:

It also helps to let the meat finish cooking on one side before flipping
it. If it sticks, it may not be ready to flip.

Well, regular meat is not usually much of a problem, but chicken skin
has been the real issue.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

In article <[email hidden]>,

itsjoannotjoann said:

OmManiPadmeOmelet said:

Okay, I'm still learning about outdoor grilling...

What is the best way to keep meat/chicken etc. from sticking to the
grills?

I'm grilling today and will try treating the meat with some evoo prior
to spicing it, and hoping that that that will help?

Should I oil the grills?
--

Make sure those grill grates are clean, a good scraping with the wire
brush does wonders for them especially if they are HOT. Lightly go
over those HOT grates with a bit of oil on a rolled up clean rag, such
as an old dish towel or paper towels. Immediately place meat on grates
and grill to desired doneness. Besides the oil on the grates, it helps
tremendously if the grill is super hot! Try not to be picking stuff up
and looking at it to see if it's at the right doneness/color every 1/2
minute or so. Let the grill do it's job and you will be rewarded with
fantastic meat!!

Let us know how your grilling foray turned out.

Thanks! :-)

So the main opinion seems to be re-brushing hot grills then oiling.

Pics to follow then later tonight, thanks!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

OmManiPadmeOmelet said:

Okay, I'm still learning about outdoor grilling...

What is the best way to keep meat/chicken etc. from sticking to the
grills?

I'm grilling today and will try treating the meat with some evoo prior
to spicing it, and hoping that that that will help?

Should I oil the grills?

Yes, wipe a bit of oil on the grill. I use a bit of paper towel with some
oil on it and wipe it on. Or if you are an amateur pyromaniac like me, you
can spray it on with one of those aerosol cans of oil. Just watch out for
the flames. :-)

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Okay, I'm still learning about outdoor grilling...

What is the best way to keep meat/chicken etc. from sticking to the
grills?

I'm grilling today and will try treating the meat with some evoo prior
to spicing it, and hoping that that that will help?

Should I oil the grills?
--
Peace!
Om

Alot of "experts" say to use a paper towel soaked in oil to oil the grates of the
grill. I prefer to use the new Mazola spray (kind of like Pam, but better IMO). It
works fabulously for me, and I grill at least a couple times a week.

kimberly

OmManiPadmeOmelet said:

Okay, I'm still learning about outdoor grilling...

What is the best way to keep meat/chicken etc. from sticking to the
grills?

I'm grilling today and will try treating the meat with some evoo prior
to spicing it, and hoping that that that will help?

Should I oil the grills?

Pam makes spray for grills though I've never used it. The grates on my
Char-Broil grill are cast iron so seasoned them like one would a cast iron
pan in the oven. I also clean them with a wire brush when still very hot
after use. Most of the time when doing steaks I marinate first which also
stops some of the sticking. I have also meet some grillers who will wipe the
grates with peanut or canola oil before heating it up. This can cause a
flare up if not careful though.

--

Joe Cilinceon

Nexis wrote on 10 Jun 2006 in rec.food.cooking

Quoted message said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Okay, I'm still learning about outdoor grilling...

What is the best way to keep meat/chicken etc. from sticking to the
grills?

I'm grilling today and will try treating the meat with some evoo
prior to spicing it, and hoping that that that will help?

Should I oil the grills?
--
Peace!
Om

Alot of "experts" say to use a paper towel soaked in oil to oil the
grates of the grill. I prefer to use the new Mazola spray (kind of
like Pam, but better IMO). It works fabulously for me, and I grill at
least a couple times a week.

kimberly

Nothing really helps that much.... until you learn to let the meat
release in it's own time.

--
-Alan

OmManiPadmeOmelet said:

Okay, I'm still learning about outdoor grilling...

What is the best way to keep meat/chicken etc. from sticking to the
grills?

I'm grilling today and will try treating the meat with some evoo prior
to spicing it, and hoping that that that will help?

Should I oil the grills?

The grill needs to be hot before you add the food. Also food will stick
if you clean the grill excessively . My one friend spends hours cleaning
the grill to try and make it look like when it came out of the box.
Everything they cook sticks because all that cleaning removes the nice
"nonstick" seasoning. I just brush it with a brass bristle brush after
use and nothing ever sticks.

George said:

The grill needs to be hot before you add the food. Also food will stick
if you clean the grill excessively . My one friend spends hours cleaning
the grill to try and make it look like when it came out of the box.
Everything they cook sticks because all that cleaning removes the nice
"nonstick" seasoning. I just brush it with a brass bristle brush after
use and nothing ever sticks.

Yep, the grill needs to be very hot and those wire brushes do wonders
to get any bits of meat, breading, etc. off to prevent further sticking
and a burnt smell from left-on bits. A long handled wire brush is one
of a grillers best friend. And when the grill is at it's hottest, that
stuff seems to slide right off with very little scraping.

OmManiPadmeOmelet <[email hidden]> wrote in news:Omelet-
[email hidden]:

Quoted message said:

Okay, I'm still learning about outdoor grilling...

What is the best way to keep meat/chicken etc. from sticking to the
grills?

I'm grilling today and will try treating the meat with some evoo prior
to spicing it, and hoping that that that will help?

Should I oil the grills?

Om,

According to a Foot-TV show, you need the grills on high heat before you
place the meat on the grills and then don't shovel them around for a
stretch of time (halfway through cooking) before flipping.

For all I know...

Andy

OmManiPadmeOmelet said:

The meat isn't an issue... It's the skin that sticks. :-(
I time it for 15 to 20 minutes per side depending on how hot my fire is.

Forget your timer, poultry cooking ain't a race. Assuming your grates
are reasonably clean heat to medium (not hot for chicken), once heated
brush grate lightly with oil. Then place chicken starting skin side
down.... you'll know it's time to flip by nudging gently untli it
releases, then flip a few times during cooking and occasionally baste
until done. With red meats the grill should be hot, but not with
chicken... poultry needs slower cooking to cook through without burning
the exterior... the trick is to adjust the heat so that the poultry
just cooks through at the same time that the exterior is crispy golden
brown... beef steak is nice seared on the outside and rare on the
inside but no one loves blackened rare poultry. Anyone tells you to
have a grill capable of Wok2 Speed best keep their job at the local
crematorium because they know nothing about cooking.

Andy said:

According to a Foot-TV show, you need the grills on high heat before
you place the meat on the grills and then don't shovel them around
for a stretch of time (halfway through cooking) before flipping.

For all I know...

Andy

I also agree with all the others that the grill should be very hot before
putting food on it, then don't touch it until it is ready to flip. I do like
my steaks double grill marked so will cook about a forth of the time then
rotate. I then wait to flip and rotate again when about 3/4 of the way done.
This way you get those nice crossing grill marks. To be honest I've never
had a sticking problem with anything.

--

Joe Cilinceon

OmManiPadmeOmelet said:

Should I oil the grills?

Yes. Think of the grills like your cast iron pan. They need to be
seasoned.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

OmManiPadmeOmelet said:

Would going longer help? While it's hard to over-cook chicken, it can
get dried out?

If it's chicken, use indirect heat. After they come up to temp, ring
them around the inside perimeter of your grill.

Quoted message said:

I'll try greasing the grills. Will EVOO work with a grill mop?

Don't waste your money, use regular oil. If EVOO is all you have, use
it.

🙂

--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

"Mr Libido Incognito" wrote

::
:: Nothing really helps that much.... until you learn to let the meat
:: release in it's own time.
::
:: --
:: -Alan

We have a winner here folks.

If the meat is sticking, either the grill wasn't hot enough to begin,
or you're trying to take it off too soon, or both.

BOB

OmManiPadmeOmelet <[email hidden]> wrote in news:Omelet-
[email hidden]:

Quoted message said:

Clean them a second time hot? Just bought a new grill brush. ;-)

Don't clean them at all until the grate is hot in the first place.

Quoted message said:

Well, regular meat is not usually much of a problem, but chicken skin
has been the real issue.

I believe the same holds true of chicken, if it doesn't release with little
to no resistance, it's not ready to flip yet.