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Anti-stick

RalphieBoy
RalphieBoy Posts: 142
edited May 2012 in EggHead Forum
What is the BEST Anti-stick for the grill. Pam and Olive Oil just doesn't get it. Seems like I scrub more than I grill.
Large, Small, Mini Max & Mini.
Wishlist XXL, XL & Medium 
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Comments

  • tazcrash
    tazcrash Posts: 1,852
    Make sure the grate is good and warm before putting food on it. I also use Pam or olive oil and even sticky sauces a quick rub and it falls off.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • Mickey
    Mickey Posts: 19,780
    Stop scrubbing and start grilling. You heat up to 400 or so and knock off the big stuff just before you put on the new. Works for me.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • stike
    stike Posts: 15,597
    If your food is sticking, it's 9 times out of 10 simply because it isn't ready to flip
    ed egli avea del cul fatto trombetta -Dante
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  • Newportlocal
    Newportlocal Posts: 474
    Stop scrubbing and start grilling. You heat up to 400 or so and knock off the big stuff just before you put on the new. Works for me.



    Ditto. I just hit the grill with my brush and throw my food on.
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  • Griffin
    Griffin Posts: 8,200
    If the meat doesn't realease easily, its nto ready to be flipped.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Mickey
    Mickey Posts: 19,780
    Newportlocal I would rethink that brush deal.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • Newportlocal
    Newportlocal Posts: 474
    Newportlocal I would rethink that brush deal.



    Interesting done that on every BBQ since birth. Just enough to knock the crud off. Always willing to learn. What do you use?
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  • fishlessman
    fishlessman Posts: 34,806
    seems to be a rash of people eating grill brush bristles lately
    :))
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Newportlocal
    Newportlocal Posts: 474
    seems to be a rash of people eating grill brush bristles lately
    :))



    I usually sous vide my grill brushes for tenderizing, but my vacuum sealer has been having a heck of a time creating the interstitial spaces necessary for marinade. However the Guilliard reaction on my egg by adding drippings around the bristle helps with pleasing the palate. I think my vision is sufficient to avoid such a situation but point taken.

    That being said what do you use?
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  • Mickey
    Mickey Posts: 19,780
    I leave it till next cook. Run it to about 400 and then use my "GridLifter" to knock off the grid.
    Photobucket Pictures, Images and Photos
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • burr_baby33
    burr_baby33 Posts: 503
    Stike and Griffin have it. Food sticks til it's ready to turn. Sometimes I take a spatchula and give it a shove, if it slides it's ready to turn.
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  • Newportlocal
    Newportlocal Posts: 474
    I leave it till next cook. Run it to about 400 and then use my "GridLifter" to knock off the grid.
    Photobucket Pictures, Images and Photos
    I leave it till next cook. Run it to about 400 and then use my "GridLifter" to knock off the grid.
    Photobucket Pictures, Images and Photos



    Just not fair :(( I checked with him a while back. He is a very nice guy, but alas it's a hobby to make lawnranger grid lifters and he has other things to take care of. When he does have time. I am certainly getting one. They are sweet.
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