The temperature is rising, the sun is shining, and the grass is growing like, well... grass. It's summer. For most people this means firing up the grill, sticking meat on it, and walking away. And for some, it means burnt pucks, rusty grills and a boring repertoire of tiresome menu ideas. In this article I will give you some tips that should improve your grilling skills, help you maintain your grill, and give you some new ideas to expand your summer menu.
Does your grill get rusty?
Does food tend to stick and hold on for dear life? A grill, much like your car, could use some maintenance every now and then. And you may not be aware of it. Rust and sticking might just be an issue of maintenance. The first thing you should do before you even turn on your grill is to take some spray vegetable oil and spray all of the inside surfaces: the grill, the inside of the lid, the sides and the bottom under the burners. Once you turn on your grill, the oil will burn onto the surfaces protecting them from rust. This is called "curing" your grill. Another good thing that burnt oil does, is it makes your grill surface non-stick over time. The more oil you can burn onto your grilling surface, the less food will stick to it. This practice will eventually turn your grill into a seasoned “classic” instead of a rusty "junker".
So, throw that heavy steel brush away and clean your grill gently with a Brillo pad just to get the big chunks of burnt food off. If you use a steel brush, you're really just removing that burnt oil and ruining the non-stick property of the grill - not to mention that you’re creating the perfect surface for rust to form. If there is some grease on your grill and it grosses you out, just preheat the grill with your lid closed to 400 or 500 degrees for a few minutes and it will sterilize the surface, making is completely safe to cook on. And remember that your grill must be really hot before you put food on it, otherwise you can bet that it will always stick - burnt oil or not.