re: Keeping grill grates from sticking

quote:

---

flipping the meat is not going to dry your chicken. that is an absurd premise. the fact is, the more you flip the meat, the faster it will cook because both sides will be cooking from the outside inwards as opposed to just one side cooking from the outside inwards.

---

quote:

---

If you flip often, you just have to remove it from the heat sooner or it will overcook. Flipping your meat often will allow more even cooking on the interior and provide a more uniform finish to the meat. This is science and there are numerous blogs that show this.

---

quote:

---

OK, then if you flip your meat early, it will stick, leaving meat on the grill and will not carmelize properly.

---

quote:

---

You're cooking with too high direct heat then. As I said earlier, let the grill cool a bit before applying meat.

---

quote:

---

I can do that and like it with burgers. I cannot do it and like it with steaks.

---

quote:

---

We multi-flippers are a sad, often-marginalized lot. Mocked at backyard cookouts. Disparaged on internet forums. Made fun of to our faces when we express our belief that nervously flipping your meat as often as every 30 seconds will not only NOT ruin it, but will actually improve it. Well folks, science will prevail, and I've vowed not to rest until every backyard chef in the country has come over to the light side (or, at the very least, is allowing us to practice our multi-flippant grillery in peace).

---