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Message
Grilling Experts.
Posted on 6/18/12 at 3:52 pm
Posted on 6/18/12 at 3:52 pm
What is the point of oiling the grates on a gas grill if you need to get the grill to a heat of 800 or 900 degrees? I'm making pizza on the grill and recipe calls for me to oil the grates after grill reaches temp. Won't that A.) burn the oil and B.) impart a nasty flavor into my crust?
Any and all help and advice is welcomed.
Any and all help and advice is welcomed.
5
Posted on 6/18/12 at 4:00 pm to Drumguy25
pour some oil on a paper towel and rub it on the grill like you are wiping a counter top. it wont burn you, the oil, or the paper towel
Posted on 6/18/12 at 4:03 pm to Drumguy25
quote:
What is the point of oiling the grates on a gas grill
The main thing it does is keep things from sticking. It also helps you "mark" whatever you're cooking.
Posted on 6/18/12 at 4:12 pm to Drumguy25
pick up a pizza stone
Posted on 6/18/12 at 4:13 pm to gmrkr5
quote:
pick up a pizza stone
Posted on 6/18/12 at 4:21 pm to Topwater Trout
I've never oiled my stuff and never had a problem with it.
Posted on 6/18/12 at 10:13 pm to Delacroix
I've brushed oil on the bottom side of the dough and that really seems to help.
Try grape seed oil. It has a very high smoke point, not 800 degrees, but it will smoke less than olive oil.
500-600 degrees is where I cook mine. I think grape seed's smoke point is 480ish.
Here's another tip: add honey to your dough instead of sugar...you're welcome!
Try grape seed oil. It has a very high smoke point, not 800 degrees, but it will smoke less than olive oil.
500-600 degrees is where I cook mine. I think grape seed's smoke point is 480ish.
Here's another tip: add honey to your dough instead of sugar...you're welcome!
Posted on 6/19/12 at 6:08 am to Drumguy25
It's to clean it as well as keeping it from sticking.mafter I scrub my gas grill grates with a wire brush I oil it and it gets all the rest of the crap off. Same with the egg for cleaning but it's a coated grate so it doesn't stick.
Posted on 6/19/12 at 6:57 am to Drumguy25
I don't cook my pizza at that temp. The dough will get too much char on it and might burn before the dough gets cooked all the way through.
I have had good luck using indirect heat at somewhere around 400-500 degrees, and I put oil on the dough, not the grill grates.
As far as the pizza stone goes, I have one, but don't use it because I like the little bit of char when I stripe my dough.
I have had good luck using indirect heat at somewhere around 400-500 degrees, and I put oil on the dough, not the grill grates.
As far as the pizza stone goes, I have one, but don't use it because I like the little bit of char when I stripe my dough.
Posted on 6/19/12 at 9:23 am to Jax-Tiger
Yeah I learned that the hard way first attempt resulted in a burnt hockey puck. Second one came out much better at 500 degrees with the burners off.
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