Oil Grill and/or Food?


 
A

Al N.

TVWBB Member
This weekend, I saw an episode of Sara Moulton Weeknight meals. Her guest was Elizabeth Karmel, the Executive Chef of Hill Country BBQ as well as an all-round grilling specialist. The show was on grilling on a gas grill.

Elizabeth stated that you should always oil the food and never oil the grill grate. She indicated that oiling the grate will actually make the food stick, like the sticky oily film on the bottom of your frying pan. I have seen Steven Raichlen as well as America's Test Kitchen, and other other shows, where they stress oiling the grill grate and/or food. This is the 1st time I've seen anyone recommend to never oil the grate.

I've already packed away my Weber here in the northeast, so I'll have to test this next spring. But I was wondering if anyone here follows this practice of never oiling the grate.

Al
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I've already packed away my Weber here in the northeast, so I'll have to test this next spring. </div></BLOCKQUOTE>

that's heresy around here
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there is no grilling season for the members of this board
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I've already packed away my Weber here in the northeast, so I'll have to test this next spring. </div></BLOCKQUOTE>

that's heresy around here
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there is no grilling season for the members of this board </div></BLOCKQUOTE>

Here here!
 
I shoveled the snow away from. My grill last winter to grill. I also watched my WSM puff smoke as the snow fell. So just go for it regardless of the weather. And by the way I always wipe a little oil on my grill. Avoid too much or it could turn stickie.

Mike
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al N.:

I've already packed away my Weber here in the northeast </div></BLOCKQUOTE>

What do you mean packed away?
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Brian. That's great pic's of your BBQ in the snow. This is probably why I'm still a newbie.

Al
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al N.:
Brian. That's great pic's of your BBQ in the snow. This is probably why I'm still a newbie.

Al </div></BLOCKQUOTE>
Newbie here too, just got mine last winter. All in good fun, this is a great place.
 
Welcome Al,

I suspect either method will work. I many times oil the grates unless the food is already oiled due to a marinade, etc. Here's a brief discussion from Jamie Purviance who knows a thing or 2 about grilling.

Oh, and about packing your grill away, I just can't help myself....When I was your age, I used to hike 3 miles, barefoot, in the snow to get to our grill...
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Paul
 
I oil both food and grate. One of my gassers has a cast iron grate (not porcelain coated) and it it is not well oiled, it gets rusty. I generally don't have problems with food sticking.

On my smokers which never get hot enough to burn food off the grates, I bring the grates inside and wash them. I find that if I don't wipe them with an oily paper towel (when cold) they will rust. The plating on Weber wire grates seems not so durable.

I also recommend you try extending your season. No need to deprive yourself during the cold months!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K:
Welcome Al,

I suspect either method will work. I many times oil the grates unless the food is already oiled due to a marinade, etc. Here's a brief discussion from Jamie Purviance who knows a thing or 2 about grilling.

Oh, and about packing your grill away, I just can't help myself....When I was your age, I used to hike 3 miles, barefoot, in the snow to get to our grill...
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Paul </div></BLOCKQUOTE>

What he said, except it was uphill both ways.

If the food isn't oily enough that it will release from the grill grate, I will drizzle vegetable oil on it or spray the grate with Weber spray, or both. Turkey burgers and fish are the worst culprits. First and foremost, a clean and hot grill is key.
 
Ive seen arguments on both sides. I oil one or the other. If I am putting on a rub with an olive oil base or putting on something that is marinated then I don't put anything on the grill surface. If I am making something without a coating of oil then I oil the grill. I switched the way I make wings this year to try to get crispier skins. I used to put oil on the wings and then rub. This year I put the rub on dry wings and then I oil the grill. The wings don't stick at all. However, my grates are cast iron and have been heavily used over the past 10 years (even in snow too) so I can probably squeeze out a cup of oil form them as they sit right now. In fact, when making burgers I don't oil the meat or the grill.
 
If i am grilling a steak on the bbq i oil the grate rite before putting the steak on the grill, if i am pan searing the steak inside i oil the steak works a lot better.
 
Depends on what grate im using. The porslein Primo grates = Oil the food. My CIG = oil the grates.
 
I don't oil either one and don't have a problem with things sticking. My gasser, which I almost never use, has porcelain grates and my kettle just has the factory grate.
 
FWIW, I have the CI grate in my kettle. Since seasoning it, I've never oiled it, just the food with no issues at all. Prior, there were too many flareups when oiling the grate from oil dripping on hot coals. Also, the oil on the grate used to burn and the flame would circle around the grate until the oil was all burned off. Now, I just leave the CI grate alone after each grilling session and brush it off after it heats up next time I grill. JMO
 
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