Foods sticking to the grill

Unknown

I tried to cook some chicken pieces on this BGE the other day. The skin stuck terribly. What a mess! Any eggsperts out there help me out? Do they make a grill that has smaller gaps between the bars?

BlueSmoke

MrEd,[p]Spray the grill with no-stick spray, or oil it with an rag dipped in vegetable oil. There are aluminum throw-away grill available at Wal-Mart, but these too need to be oiled.[p]Ken

stike

MrEd,
if it sticks, it ain't ready to flip. usually.[p]how long do you have it on there before flipping?
i don't think i've ever flipped anything more than once.[p]sometimes i oile the grid with a bit of olive oile in a paper towel. try that. maybe...[p]i hate to say, my grid-cleaning skills are non-existent.
i don't do anything but pass the wirebrush over it once or twice, and so maybe my gunk is forming a no-stick surface!

mad max beyond eggdome

MrEd,
when you are done cooking something, clean your grid with a wire brush good (standard grill brush). ..when you heat up your grid, make sure it is cleaned good as well. .. [p]make sure your grid is at temps before placing food on it. . .[p]take a couple of pieces of crumpled paper towels, grab them with a pair of tongs, dip them in veggie oil, and rub them on your grid prior to placing food on it. .. .should take care of that problem. ..

Unknown

Well mostly i have trouble with chicken. Grill was clean when i started. Am I cooking too hot ? should i start with bone side down first?[p]thanks

Char-Woody

BlueSmoke, good advice, or he can spray his meats with the new "Grillin Pam" stuff. Probably advertizing hype and just plain cooking oil will work too. Very little sticking occurs. Hey, I had some super buffalo burgers last night. Two patties, sandwiched with cheese, in wheat bread.
Getting addicted to Buffalo since I bought out the store a few days ago.
Cheers.
C~W[p]

BlueSmoke

MrEd,[p]Heat ain't your problem. I prefer to cook boneless, skin-on thighs and breasts at 650 to 700 degrees. Start skinside down, flip after 2 minutes and dwell 2 minutes for thighs, 3 to 4 for breasts. Especially at these temperatures, an oiled grill is the only way to go.[p]Ken

BlueSmoke

Char-Woody,
Grillin' Pam, huh? I'll give it a look, but the Original works fine for me. [p]I agree with buffalo; now if I could just get the cost to agree with me. LOL[p]Ken

tach18k

MrEd,
I'd make sure that the grid has come to full temp before putting chicken on. Putting the grid on at the same time as the food may cause it to stick. I've only had problems with cold grids sticking.

RhumAndJerk

Char-Woody,
Actually, I spray the grill itself with the Grill Pam while the metal is cold. As long as the metal is reasonably clean, this seems to work well.[p]RhumAndJerk[p]

QBabe

MrEd,[p]Each time I use my cooker, I spray the grid with Pam. It makes cleanup easier and I haven't had much of a problem with food sticking. [p]Hope you find a workable solution that suits your needs...[p]Tonia
:~)

grill'nMike

MrEd,[p]If you clean the grid up really well, you definately need to coat the grid with Pam or some other type of oil. I prefer peanut oil as it tends not to blacken as badly as other types. I think thats why your chicken is sticking. If you use Pam make sure to spray it on outside the grill or before you light.....propellants are quite flammable. Good luck![p]Mike

Angie2B

MrEd,
Also, if you pulled the meat outta the freezer, make sure it is fully defrosted (in fridge, not counter). If you don't and it has a frozen middle, will stick like crazy.