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  • It’s Spring, Prep that grill

    Posted on April 30th, 2017 admin No comments

    Warm weather, no snow, ice, rain, high winds or flying reindeer. Time to grill, crispy crusts, tender meats, and that just hot off the grill taste…….

    BUT, before we can rush out, buy large slabs of meat and apply raw fire to char and cook, we must do all the work we have ignored since it become too cold to grill.

    Namely cleaning the grill, don’t lie to me, you rushed back into the house with that last steak, roast, burger, fish fillet, and did not think about turning the grill to high for 15 minutes to burn off the grates. Not that I would cook on those grates after the winter, they must be cleaned.

    Now one can pull the grates into the house, and “MAYBE” fit them on the dish washer, otherwise you get to scrub them in the kitchen sink, or prop them against the house and use a pressure washer. NONE OF WHICH really do the job right. To dissolve the melted / backed / burned on grease, you need heat, lots of heat, more heat than your grill can generate. (Without help) No, I am not talking about getting out the propane flame thrower and setting half the town on fire, all we really need is some heavy-duty aluminum wrap, and some science.

    Background
    Grilling or broiling is a form of cooking that involves direct heat. Devices that grill are called grills. Grilling is a pervasive tradition in much of the world.

    In the United States and Canada, use of the word refers to cooking food directly over a source of dry heat, typically with the food sitting on a metal grate that leaves “grill marks.” In the UK and other Commonwealth countries this would be referred to as barbecuing, although grilling is usually faster and hotter than the American sense of the word “barbecue,” which does not necessarily imply grill marks. Grilling is usually done outdoors on charcoal grills or gas grills, a recent trend is the concept of infrared grilling. There is a great debate over the merits of charcoal or gas for use as the cooking method, Electric indoor grills have also recently become popular.

    An overview of a grill cleaning is as follows:

      grill-before

    1. Brush Grill grates with a grill brush
    2. Remove Grates and internals and remove all dust, dirt and debris from the brushing.
    3. grill-foil

    4. Reassemble the Grill and cover the grates with a double layer of aluminum foil
    5. Fire the grill up and close the lid
    6. In about 15 minutes the internal temperature of the grill will be in excess of 800 degrees
    7. Let this idle at that for 10 minutes.
    8. Then open the lid (CAREFULLY. THIS IS VERY, VERY HOT!), and remove the foil. (USE TONGS!)
    9. All the mess on the grates should now be a nice white ash, that you can brush off.
    10. oil-before

    11. To re-season the grates, use a paper towel folded and held by tongs.
    12. Dip the paper towel into vegetable (high smoke point, safflower, canola) oil
    13. Swab the grate LIBERALLY with oil several times
    14. oil-after

    15. Wait five minutes and repeat the oil swab
    16. Wait five minutes and repeat the oil swab
    17. After three swabs, let the grill idle for 15 minutes to set the seasoning on the grate