By the way???

Unknown

guys and gals....[p]hello again, Da_Butcher here...[p]I was wondering if any or all of you have problems w/ food sticking to your grill? i know that it can be a pain in the a** w/ traditional gas grills. Do you coat the grill before cooking on it w/ olive oil or some sort of cooking spray like pam for the grill?[p]thanx in advance! I hope my egg gets here soon![p]regards,[p]Da_Butcher[p]

Rich G

Da_Butcher,[p]My tried and true method includes the following steps:[p]1. Keep the grill clean (easiest to do if you hit it with a wire brush after every cook while the grill is still hot or warm.) Failing this, I sometimes fire up just to clean the grills (good hot fire, wire brush.)[p]2. Roll up a double-thickness of paper towel. Dip into a bowl with a little oil in it (veggie, olive, peanut, whatever), using tongs to grasp the paper towel, wipe this over the grill grate after you have preheated it, and before you put the food on.[p]Works for me. I'm sure others will chime in with other techniques.[p]Rich G.

stike

Rich G,
my time tested technique is to do next to nothing.[p]When I am lighting the BGE to bring it up to temp, I will wirebrush the grate a little after the fire has been burning for a little while, and the grate is warm.[p]That's it.[p]For my other rib racks, grates, etc., i always wash them down before storing them, but for my everyday grate, i don't do much. I have enough high temp cooks to keep it looking pretty good.

Mike in MN

Rich G,
I like to cut an onion in half and drizzle a little olive oil and seasonings on a small plate. Marinate the onion in the olive oil for about 15 minutes before grill time. Use the onion to wipe down the grill before adding your meat.[p]Be careful on a very hot grill, as it may flame. So, use a tongs, or a large grill fork to hold the onion.[p]After wiping down the grill with the onion, leave it on to cook...it makes a nice sampler at dinner time.[p]Mike in MN

Rich G

Mike in MN,[p]I like it! Much more creative than a couple of paper towels, and edible, too. Thanks for the idea. I'll try that one out this weekend. What works better, white or yellow onion? [p]Rich G.

Mike in MN

Rich G,
Whichever you prefer. I normally use yellow onions. [p]I learned this trick from a "chef" at the pool in Mexico one year, and I was impressed. His onions were in a big pan filled with oil, and he was using a BIG fork to "grab em" and then wipe down the grill, a nice "swooosh" of flames and then he'd throw the lobster, kabobs, or burgers on and it was a nice show...best part is eating that gem after it's cooked....or, perhaps as it's cooking... I like to sneak a peel every now and then....Sometimes the onion never makes it into the house. Imagine that![p]Mike in MN