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Non Stick Cooking Spray.

SaintJohnsEgger
SaintJohnsEgger Posts: 1,826
in EggHead Forum
My next to last cook I had problems with the Boston Butts sticking to the grate. I was thinking about getting some non stick cooking spray for the grate but SWMBO says it gums up her oven so she doesn't recommend it.

Any suggestions for a cook spray that will work but do no harm?
Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group


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Comments

  • SemolinaPilchard
    SemolinaPilchard Posts: 1,282
     I never noticed any buildup. Weber grill spray can be sprayed on the grill with the fire going and not flare up like other sprays. At least if they have not changed the formula recently.
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  • fishlessman
    fishlessman Posts: 34,589
    cook the butt fat down so it slips off the butt when you pick it up. go back an hour later and eat the fat, thats the chefs treat
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • DoubleEgger
    DoubleEgger Posts: 19,174
    That's what the fat side is for...
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  • evie1370
    evie1370 Posts: 506

    I hate cooking sprays on any cooking surface-I agree with your wife, it can gum up the surfaces of very expensive pots and pans. I only use oil in those.

    My recommendation-if you want to oil the grid generously ahead of time. But agree with the above, if you cook fat side down it should not be a problem.

    Medium BGE in Cincinnati OH.

    "

    "I don't know what effect these men will have upon the enemy, but, by God, they frighten me. " Duke of Wellington, Battle of Waterloo.
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  • Ladeback69
    Ladeback69 Posts: 4,484
    Like said above, if you are going to use something use olive oil or grape seed oil or just go fast side down like a lot of people on here do as well as me.   
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Sardonicus
    Sardonicus Posts: 1,700

    We fill one of these with olive oil.  Works great with no side effects - including that mentioned by your wife.


    https://www.amazon.com/Fine-Life-Pressure-Clog-Free-Sprayer/dp/B00ZGF82JA/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1489007159&sr=1-1-spons&keywords=olive+oil+sprayer&psc=1

    "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

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  • lousubcap
    lousubcap Posts: 36,794
    I will occasionally give the DFMT a shot and at that time I will spray the grate even with running fat side down and have never had any issues.  I'm guessing hot&fast cooks take care of any build-up.  If you have a solid line of SWMBO and BGE demarcation then you can do as you please, if not then your call.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Toxarch
    Toxarch Posts: 1,900
    Main ingredient in cooking sprays is Canola oil. The gumming up is basically the same thing as seasoning cast iron. You can try using oil instead of mustard and then rub the pork butt. I use mustard and mine stick to the grates too.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • YukonRon
    YukonRon Posts: 17,261
    I use olive oil in a spritzer when I remember to do so. Usually fat side down takes care of most issues.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • dstearn
    dstearn Posts: 1,705
    Before placing the Butt on the grate, I clean the grate with a brush and then wipe the grill using tongs and a paper towel saturarted with Canola Oil. I have never had an issue with food sticking to the grate whether it is fat side down or up as long as I oil the grate ahead of time.
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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    Hmmm, I did use mustard as a binder and I don't do that very often. Maybe that was what caused the sticking this time. Thanks @Toxarch

    Thanks for the suggestion @dstearn - I may start doing that if using olive oil instead of mustard as a binder doesn't solve my problem.

    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • Acn
    Acn Posts: 4,490
    I agree with oiling the grates, but I've also moved to doing butts in a v-rack that I set on the egg.  I seem to lose less to the rack than I did to the grate, but that also makes it very easy to get off the egg.  I can pick up the rack and then just roll onto the cutting board for it to rest and get pulled.

    LBGE

    Pikesville, MD

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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    Acn said:
    I agree with oiling the grates, but I've also moved to doing butts in a v-rack that I set on the egg.  I seem to lose less to the rack than I did to the grate, but that also makes it very easy to get off the egg.  I can pick up the rack and then just roll onto the cutting board for it to rest and get pulled.
    Great idea @Acn

    I recently got a rib rack that when inverted becomes a v-rack. Something else to try.

    That's what I like about the egg. So many different ways of doing something on the egg.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • Canugghead
    Canugghead Posts: 13,710
    Like others said, I cook fat side down, then use this big spatula to scoop it off the grid, whatever little shreds that are stuck make great snacks for the cook!

    canuckland
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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    I can do that @Canugghead
     But I have always cooked fat side up under the assumption that as the fat mets it will keep the  butt moist. 
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • fishlessman
    fishlessman Posts: 34,589
    SaintJohnsEgger said:
    I can do that @Canugghead
     But I have always cooked fat side up under the assumption that as the fat mets it will keep the  butt moist. 
    fat side up and the rub runs off with the grease when the fat melts ;)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    I trim the fat side down.... doubles your bark and nothing sticks
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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