Sticky CI grates


 
T

Tim (the grillaholic)

TVWBB Super Fan
We had some friends over last night to watch the 49's/Saints game last night. The menu was a 7 pound butt on the smoker, and wings done on the gasser. The butt turned out great, the wings, not so good. I put a coating of oil on the grates before I heated the grill up, but the wings still stuck. They till tasted good, but,(always trying to improve)I was wondering what you guys do to keep things from sticking to the grill grates. Thanks in advance.
Tim
 
I usually cook wings high heat but indirect...usually 30-45 minutes or so, flipping once. They never stick. I think that if they are sticking they're not ready to be turned. In my experience, if they are direct you'll get flare ups and burning before they are ready.
 
The CI grates wouldn't really take on the oil unless they were already hot. Putting it on cold may have just taken some of the seasoning off. I really like the sear marks you get with CI, but it can also be a real PITA.
 
I also cook wings indirect. When the grill gets hot, I spray with oil, then I also spray the wings with oil. I usually don't have a sticking problem. This method also works really well with fish.

Bill
 
You must log in or register to reply here.

 

Back
Top