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

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

OmManiPadmeOmelet wrote:
> 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 > wrote in news:Omelet-
:

> 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.

In article .com>,
"aem" > wrote:

> OmManiPadmeOmelet wrote:
> > 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 bitch"
-- Jack Nicholson

In article >,
Mike H > wrote:

> OmManiPadmeOmelet > wrote in news:Omelet-
> :
>
> > 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. ;-)

>
>
> 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 bitch"
-- Jack Nicholson

In article .com>,
"itsjoannotjoann" > wrote:

> OmManiPadmeOmelet wrote:
> > 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 bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote:

> 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" > wrote in message
...
> 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 wrote:
> 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

>
> "OmManiPadmeOmelet" > wrote in message
> ...
> > 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 wrote:
> 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 wrote:
>
>
> 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 > wrote in news:Omelet-
:

> 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 wrote:
>
> 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 wrote:
>
> 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

On Sat, 10 Jun 2006 15:06:07 -0500, OmManiPadmeOmelet wrote:

> 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.

On Sat, 10 Jun 2006 15:30:58 -0500, OmManiPadmeOmelet wrote:
>
> 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.

> 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 > wrote in news:Omelet-
:

> 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.

> 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.

OmManiPadmeOmelet > wrote in news:Omelet-
:

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

BRINE

On Sat, 10 Jun 2006 15:32:20 -0500, OmManiPadmeOmelet wrote:

> In article >,
> Mike H > wrote:
>
> > OmManiPadmeOmelet > wrote in news:Omelet-
> > :
> >
> > > 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. ;-)
>
Oh, man... you wasted your time and effort. It's a LOT easier to
clean the grill when it's hot! It doesn't matter how grungy the grill
is, just wire brush it when the coals are red. It's as easy as wiping
ash off the bottom of a self-cleaning oven, except you won't lose the
seasoning.
--

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

OmManiPadmeOmelet wrote:
> 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?

You are so funny... please don't fall into the habit of calling olive oil
EVOO (laughing) That's just too Rachel Ray-ish.

Jill

Mike H wrote:
> 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.

In the case of both chicken and beef, it's a balancing act between the
time to desired doneness and the time to crust formation.

Oiled and salted steaks on a hot, oiled grill will release fully just
before the right time to flip them for medium-rare. But rare filets
will still want to stick when they need to be turned, and will need a
little tugging, wiggling, or spatula work. The hotter the grill, the
sooner the crust forms, and the easier it is (ironically enough) to
undercook meat without having to tear it from the grate.

I hardly ever do chicken on the grill. My default bar-food order is a
grilled chicken sandwich, so I broil or sautee or bake or roast chicken
at home.

--Blair

jmcquown wrote:
> You are so funny... please don't fall into the habit of calling olive oil
> EVOO (laughing) That's just too Rachel Ray-ish.

It's not so much the abbreviation, it's that she both abreviates it and
says it out long-form, like she invented the abbreviation and thinks
we'll think she's cute for it.

--Blair

"Blair P. Houghton" wrote:

>
> I hardly ever do chicken on the grill. My default bar-food order is a
> grilled chicken sandwich, so I broil or sautee or bake or roast chicken
> at home.

Pity. I do a lot of boneless skinless chicken breast on the grill. I use either a
dry rub or a marinate using a base of olive oil, lemon or lime juice, salt
pepper, garlic and some herbs like oregano or tarragon (and hot sauce). It cooks
quickly and is very tasty if not overcooked and dried out.

"jmcquown" > wrote in message
. ..
> OmManiPadmeOmelet wrote:
>> 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?
>
> You are so funny... please don't fall into the habit of calling olive oil
> EVOO (laughing) That's just too Rachel Ray-ish.

Oh don't say that!!! I have only just learned to call it evoo(

O in Scotland

"Ophelia" > wrote

> "jmcquown" > wrote
>>
>> You are so funny... please don't fall into the habit of calling olive oil
>> EVOO (laughing) That's just too Rachel Ray-ish.
>
> Oh don't say that!!! I have only just learned to call it evoo(

It's one big reason I can't tolerate her cooking show.
Bad enough she said evoo (even when extra virgin isn't necessary),
they she spells it out for you like it's one long word:
evooextravirginoliveoil.

Olive oil works for me. Whatever grade I choose.

nancy

"Nancy Young" > wrote in message
...
>
> "Ophelia" > wrote
>
>> "jmcquown" > wrote
>>>
>>> You are so funny... please don't fall into the habit of calling olive
>>> oil
>>> EVOO (laughing) That's just too Rachel Ray-ish.
>>
>> Oh don't say that!!! I have only just learned to call it evoo(
>
> It's one big reason I can't tolerate her cooking show.
> Bad enough she said evoo (even when extra virgin isn't necessary),
> they she spells it out for you like it's one long word:
> evooextravirginoliveoil.
>
> Olive oil works for me. Whatever grade I choose.

Oh well, I have never heard of Rachel Ray)

OmManiPadmeOmelet > wrote:

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

This may be obvious, but try moving each piece of chicken by a slight
amount after the initial 10 or 20 seconds of grilling, to prevent
it from sticking in its original position.

Aside from that, I get good results (including less sticking)
from an item called a Wok Topper made by Modern Home Products.
It does not much resemble a wok, but rather a trapazoidal finished
metal dish with many holes in it. This you place on your BBQ grill
with your food inside of it. Food cooks more evenly and less
directly and clean-up is easy. It's the way to go for most
things, unless you want a flame-grilled effect such as with a
steak.

Steve

On Sun, 11 Jun 2006 22:46:48 +0000 (UTC),
(Steve Pope) wrote:

>Aside from that, I get good results (including less sticking)
>from an item called a Wok Topper made by Modern Home Products.

Ooh! I have one of those. It wasn't called a Wok Topper, though - IIRC
it's supposed to be a "BBQ stir-fry pan".

We did salmon filets in it, and they turned out quite nicely. No
sticking at all, and plus they tasted "grilled".

Jo Anne

On Sun, 11 Jun 2006 22:46:48 +0000 (UTC), Steve Pope wrote:

> This may be obvious, but try moving each piece of chicken by a slight
> amount after the initial 10 or 20 seconds of grilling, to prevent
> it from sticking in its original position.

This is something that some tv cook used as a mantra when he cooked
meat in a pan. I took it to heart and also use it when grilling.
He's right/you're right. It works.
--

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

In article >,
says...
> > This may be obvious, but try moving each piece of chicken by a slight
> > amount after the initial 10 or 20 seconds of grilling, to prevent
> > it from sticking in its original position.
>
> This is something that some tv cook used as a mantra when he cooked
> meat in a pan. I took it to heart and also use it when grilling.
> He's right/you're right. It works.
>
>

Funny, I find the opposite. Having the grill really hot s necessary, and
a last-minute brush with oil helps. Meat tends to stick at first and
then release after a while.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

OmManiPadmeOmelet wrote:
> 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
>

Frugal Gourmet (and he was right about this): "Hot pan, cold oil, meat
don't [sic] stick."

Heat the grill - when it's ready to use, lightly brush it with oil.

N.

"jmcquown" > wrote in news:H4Yig.70667$QU3.37134
@bignews8.bellsouth.net:

> You are so funny... please don't fall into the habit of calling olive
oil
> EVOO (laughing) That's just too Rachel Ray-ish.
>
> Jill


Agreed.

And E-V-O-O is only one syllable off from just saying it but she'll say
EVOO then say it longhand (for us slow learners?), actually wasting time
AND precious sylables! "E-voo" would be the "shorter" shortcut.

Andy

Nancy2 wrote:


> Frugal Gourmet (and he was right about this): "Hot pan, cold oil,
> meat don't [sic] stick."

Was he?

http://www.pgacon.com/KitchenMyths.htm




Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In rec.food.cooking, Nancy2 > wrote:

> Frugal Gourmet (and he was right about this): "Hot pan, cold oil, meat
> don't [sic] stick."

The hot pan part is correct, but he cold oil part is bullshit. We've been
over this countless times. Why do you repeat a myth?


--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow