Grilling Tips

 

 

When customers and clients ask me how to prevent their food from sticking to the BBQ grill, I first ask them if their grill grates are brushed and clean. Minimum food residue and carbon build up is the first step to successful grilling, so take the time and put some elbow grease into scraping those grill grates, on both sides, with a sturdy wire brush  before firing it up.

 

 

 

The second question I ask them is if they are preheating the grill properly before starting to cook.  For example, right before cooking on a grill put a small amount of olive oil on a tightly folded clean cloth or towel and lightly brush the oil on the area of the grill you’ll be cooking on (If the grill is nice and hot you can hold the oiled towel with tongs). You should see wisps of smoke coming off the grill grates, this lets you know the grill is hot enough to start cooking on.

 

Another issue that causes food to stick to grills is wet and sugary marinades and sauces such as Teriyaki sauces, bottled dressings, lemon, BBQ sauce etc. The sugars and liquids in marinades tend to prevent food from properly searing on a hot grill. Also excess marinades and sugars drip into flames and=2 0fire causing flare ups which result in black soot on your food and reduced cooking temperatures. They also build up on grill grates resulting in burnt carbon and excess carcinogens. Try to dry any marinated food very well before cooking or experiment with simpler “dry” marinades such as seasoning salts, herbs and small amounts of good olive oil. If you enjoy the taste of certain sauces and dressings, brush or squeeze them on right after the food comes of the grill or baste seared meats and vegetables with small amounts of sauce while cooking.

 

Another crucial thing I tell people when it comes to cooking and searing properly is to let that piece of meat or fish get close to room temperature before grilling it. Yes that’s right; take the food out of the fridge at least an hour (but no more the two hours) before throwing it on a hot grill. Food that is in the 60 to 70 degree temperature range will sear easier then food at refrigerator temperature (32-40 degrees).  Also doesn’t overcrowd the grill, this results in lower cooking temperatures on the grill and flare ups. 

 

Additionally, be patient! Don’t immediately poke and prod food with tongs, forks and spatulas after laying it on a hot grill. Place the food on the grill and let the sear happen. If you pay attention, the food will let you know when to flip it. You will notice carmelization (or the Maillard Reaction) taking place on the fringes of the meat or fish. Also, moisture beads rising to the top of vegetables, burgers and chicken breast is an immediate sign that the food needs to be turned.  Always try to gently flip or turn food with tongs or a spatula. Try not to squeeze food or poke it with a fork, this causes juices to run out of the meat and into the fire, again causing the dreaded flare up as well as less juicier food.

Well, I hope this helps. Good grilling and Bon Appetite.

Chef Gerry