Sticking Butts

Unknown

I have a question. Is there any way of keeping your butt from sticking to the grill? After I put my 6-8 lb butts on the grill and cook for many hours, they seem to stick to the grill as I take them off. I've tried Pam but even that sometimes sticks. I do you a spatula and try very carefully but the weight of the meat just bears down on the grate. Any suggestions?

Nature Boy

Terry in Bama,
Yeah, they settle into the cracks pretty good don't they. Try this:[p]Grab the butt, and gently try and break it loose by sliding the butt parallel to the grid bars with a side/side motion. You can usually break it loose without tearing the crust. It is when you try and pick it straight up that you can rip it apart.[p]I do the same things on chicken pieces, and actually about everything. Works fer me anywho!
Cheers
Chris

stike

Terry in Bama,
kind of a pain getting it off in once pretty peice, eh?[p]you might try a v-rack, which allows you to lift off the whole thing at once. of course, it tends to stick to the rack, too, but at least you can get it off the grill and into a bowl.[p]but i haven't found anything to help keep it from sticking to the grate.

usa doug

Terry in Bama,
I sometimes use a preforated seafood pan or small grid to hold the butt. I spray the pan with pam. It makes for easy handling and clean up. [p]usa doug

clausenk

Terry in Bama,[p]Fat side down should help. You also will care less if fat (rather than bark) sticks, unless you have plans for unmarred cooked fat cap.

Unknown

We use a stainless paddle like a pizza peel with a long handle for a larger vertical smoker, works great. I'm thinking a small wooden pizza peel would work well to slide up underneath it after a little back and forth nudging as recommended above. You might need to remove the grill with butts on it, first.

Mike in MN

Terry in Bama,
I grease the grill real good with olive oil (on a rag, an onion marinated in oil, or paper towel before throwing the meat on. It seems to help, and it makes cleanup easier.[p]If you use the onion method, use a half of an onion and a good shot of olive oil and your favorite seasonings on a small plate. Let the onion absorb the oil for 15-20 minutes before the grill is ready. Take the onion and use the flat side to grease the entire grill just before throwing the meat on. Leave the onion on the grill to cook as you are cooking your main meat. Besides being functional, the onion routine provides flare to the cooking (as in BAM!!) because it may flame for your guests, and it is good for "sampling" as it cooks....as the onion cooks, the outside rings want to peel off...and they are just perfect for little bite sized treats out at the grill! Grilled, seasoned onions.... and a beer.[p]Mike in MN