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Message
Keeping grill grates from sticking
Posted on 9/7/14 at 4:43 pm
Posted on 9/7/14 at 4:43 pm
Or rather keeping meat from sticking to grates.
I have a Weber Q3500 or something. If I get the grill really hot and put the meat in it sticks instant. Chicken breast and sausage more than other stuff. Steaks not as bad but still sticks.
The grill is four months old but I cook in it 2-3 times a week. I normally just let it cool off after burning all the grease off from last cooking. But for steaks and suck I like hot as I can for first few minutes.
Can I apply crisco right before putting meat on? Will the grates smooth out over time, they are a little rough. Or maybe I just don't know what the hell I'm doing. My old charcoal didn't have this problem.
I have a Weber Q3500 or something. If I get the grill really hot and put the meat in it sticks instant. Chicken breast and sausage more than other stuff. Steaks not as bad but still sticks.
The grill is four months old but I cook in it 2-3 times a week. I normally just let it cool off after burning all the grease off from last cooking. But for steaks and suck I like hot as I can for first few minutes.
Can I apply crisco right before putting meat on? Will the grates smooth out over time, they are a little rough. Or maybe I just don't know what the hell I'm doing. My old charcoal didn't have this problem.
3
Posted on 9/7/14 at 4:57 pm to Nodust
I wipe with cooking oil on a rag just before slapping the chicken on
I've had people tell me to let the meat sit until "the grill let's it go". Yeah. Not a good idea. Unless you like jerky.
I've had people tell me to let the meat sit until "the grill let's it go". Yeah. Not a good idea. Unless you like jerky.
This post was edited on 9/7/14 at 4:58 pm
Posted on 9/7/14 at 5:12 pm to Nodust
Use palm oil or coconut oil they can take more heat. Also when I was in Texas people use to use half an onion to season the grill grates.
Posted on 9/7/14 at 5:12 pm to bootlegger
quote:
I've had people tell me to let the meat sit until "the grill let's it go". Yeah. Not a good idea. Unless you like jerky.
That is exactly what you're supposed to do. If you're not, you're doing it wrong. You should only get Jerky if your fire's too hot.
This post was edited on 9/7/14 at 5:13 pm
Posted on 9/7/14 at 5:14 pm to pakowitz
quote:
. You should only get Jerky if your fire's to hot
That's what I'm thinking. My grill is too hot for chicken.
Posted on 9/7/14 at 5:14 pm to pakowitz
quote:
That is exactly what you're supposed to do. If you're not, you're doing it wrong.
The grill will let go of it, if you leave it alone.
Posted on 9/7/14 at 5:16 pm to kywildcatfanone
The problem is I cook sausage, steaks, chicken all together.
I guess I should do them separately. In order to get the temps right.
I guess I should do them separately. In order to get the temps right.
Posted on 9/7/14 at 5:20 pm to kywildcatfanone
quote:
The grill will let go of it, if you leave it alone.
Posted on 9/7/14 at 5:21 pm to Nodust
not necessarily. It's just all about timing. You can't put the meat on while the fire is still burning. Steaks will cook faster than chicken if you're going for a Medium Rare on the steak. I generally cook chicken for about 5-6 minutes on each side only turning once (Boneless, Skinless Chicken Breasts). The trick is to leave the meat alone. Once you set it down, dont move it, let the grill do the work.
This post was edited on 9/7/14 at 5:24 pm
Posted on 9/7/14 at 5:26 pm to pakowitz
10-4. I'll give it a try. Patience is not my virtue.
Posted on 9/7/14 at 5:32 pm to bootlegger
wipe with oil or Pam...that should do it. 
Posted on 9/7/14 at 5:38 pm to pakowitz
Exactly what he said. When I cook chicken I literally do only two flips. The more you flip the drier your meat will be.
This post was edited on 9/7/14 at 7:30 pm
Posted on 9/7/14 at 6:08 pm to Nodust
They make Pam for grilling that I use every time. Keep the grills lubed up.
Posted on 9/7/14 at 6:15 pm to rlebl39
Keep it clean
Keep it lubed (oil)
Keep it hot
ETA: Weber makes a non-flammable grill spray. You lose a lot through spraying a grate, but you can spray a paper towel and wipe the grate with sprayed paper towel via tongs.
Keep it lubed (oil)
Keep it hot
ETA: Weber makes a non-flammable grill spray. You lose a lot through spraying a grate, but you can spray a paper towel and wipe the grate with sprayed paper towel via tongs.
This post was edited on 9/7/14 at 6:17 pm
Posted on 9/8/14 at 7:33 am to Nodust
My dad's truck was to take the chicken fat trimmings and clean the grate with them while the charcoal was flaming. He'd laugh at anyone that used gas, but he's old school like that. 
Posted on 9/8/14 at 7:35 am to Nodust
quote:
My grill is too hot for chicken.
Very likely. You don't want the same fire for cooking chicken that you use for steaks.
Posted on 9/8/14 at 7:48 am to rlebl39
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.
The more you flip the drier your meat will be.
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.
LINK
Guess which steak was flipped once and which one was flipped every 30 seconds.
Posted on 9/8/14 at 8:03 am to hashtag
I guess the flipping often makes sense. Kind of like a rotisserie.
Posted on 9/8/14 at 8:16 am to hashtag
Just leave your meat alone and it will release. I cooked on the most god awful grill this past weekend. I had no wire brush, no Pam, and no foil.
If you can wait about five minutes for your fire to ease off of it's highest point before putting your meant on and regulating temp with the lid, your meat will release before you jerkify it.
this is a skill that takes years to learn, especially for the impatient, but I am inparting it onto the OB this day.
Do not flip your meat any more than necessary. It will dry it out
If you can wait about five minutes for your fire to ease off of it's highest point before putting your meant on and regulating temp with the lid, your meat will release before you jerkify it.
this is a skill that takes years to learn, especially for the impatient, but I am inparting it onto the OB this day.
Do not flip your meat any more than necessary. It will dry it out
Posted on 9/8/14 at 8:31 am to Motorboat
quote:again, this is false
Do not flip your meat any more than necessary. It will dry it out
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