The Culinary Works

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If you are anything like me, you keep your BBQ in pristine condition.  No really, that is how it looks in my head.  In reality, it is usually a bit more of a mess.  The problem with the BBQ is that it sits outside.  When I am done cooking, I drop the lid and walk away.  It is always a surprise when I open it back up to find, “Hmmm, it needs a little cleaning..."

Getting ready

The first thing we need to do before BBQ’ing is to prep the grill.  It is likely that there is something left stuck to the grill from last time. If we don’t clean it off, our food will stick to the grill and we will get the opportunity some enjoy some unexpected flavors.

 

• Clean the grill over a garbage can using a grill brush.  Use a couple of plastic grocery bags to keep your hands clean and work at getting any large particles using only the “scraper” part of the brush.  Save the brush part for later.

 

Once the grill is pre-cleaned, let’s look at the cook box: that’s the body of the BBQ that wraps around the grill and the heat source.

• If you use a charcoal grill, dump out the old ashes and make sure the remains of your last cookout aren’t stuck to the bottom or sides. 
  
  
• Gas grill owners, just look for leftovers from last time sitting in the bottom of the box and dispose of them.

 

Next, fire up your BBQ and toss on the grill.  Let it heat up a bit then go to work with the grill brush to remove anything remaining junk.  Get it reasonable clean and let the heat take care of the rest.  Wash your grill brush now while the “crud” is still warm.  Don't wait until later like I do.

 

A word of warning for gas grill users:  your grill is not a self cleaning oven!  Don’t just kick it on high and let it clean itself.  You will likely warp the cook box and decrease the life of your grill.

 

Now let’s season the grill.  Seasoning is the fancy term for oiling your grill.

• You will need an old but clean folded rag, some tongs, a bowl and some canola oil.  This works even better if you tie the rag up with butchers twine or cotton string.
• Pour some oil into the bowl and soak the rag in the oil.
• Use your tongs to pick up the rag, letting any excess oil drain back into the bowl, and simply wipe the grill with the oily rag.
• You can season either a hot or cold grill and you can repeat as many times as necessary.  Be careful and watch for flare-ups caused by excess oil.

 

Keep a spray bottle handy in case of “flare ups”.  If you the flames get too high, move the food on the grill and let the fire settle down a bit.

 

Prepping your food.

 

• Trim any excess fat from your food.  A little fat is good but a lot will cause flare-ups and will char your food.
• Always season your food  and lightly oil it before it goes on the grill. Don’t season and oil on the grill!
• It is ok to wrap food in foil.  It cooks a little more evenly and the outer surface will not overcook as fast.  Take off the foil and get your grill marks after the food is cooked
• If you are using a sauce, let the food cook a little while before you baste it.  The wet sauce will stick to the dry surface.
• Get a container ready for your cooked food before you need it.  Always use a different container for “raw” and “cooked” food.

After the Q

• You can keep your goodies warm in a 200 degree oven if you are not going to serve it right away.
• Let meats rest for about 15 minute before slicing and serving so the juices get a chance to redistribute throughout.  Veggies and fish can be served right away.

Final Cleanup.

This is easy. Do all the things at the beginning of the article.  It is easier now when the grill is warm than it will be later when you have a cold, stuck-on mess.

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