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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-21-2011, 06:34 PM   #1
pigdog
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Default What do you folks do to.........

Keep from losing large amounts of bark on the cooking grates after you've finished a cook. I have sprayed racks with oil before placing meat on. Any ideas ?
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Unread 08-21-2011, 07:02 PM   #2
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I'm grilling pork steaks for dinner and I'm going to put my UDS grates on there afterwards and burn them off. The UDS doesn't get that hot like a kettle does. 1st time tying this. I'm sure it will be a little cleaner after I wire brush it hot.
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Unread 08-21-2011, 07:08 PM   #3
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If the grates are hot enough when you place the meat on and its left alone, it shouldn't stick.
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Unread 08-21-2011, 07:09 PM   #4
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Keep it clean, keep it hot, keep it oiled.
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Unread 08-21-2011, 07:11 PM   #5
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Lay down a few ribs of celery cut lengthwise in half before you put the meat on.
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Unread 08-21-2011, 07:15 PM   #6
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I've done the above only using thin sliced onions. The smell is awesome.

A ball of paper towels soaked in oil and using tongs to rub the grill right before placing the meat on works for me.
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Unread 08-21-2011, 07:20 PM   #7
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Well, I always burn off the grates well and oil them down before the cook. I am interested in the hot grate idea. Why will a hot grate at start over a ten hour cook keep the meat from sticking? Actually, with butts and brisket, the bark folds around the grate somewhat. I am interested in the celery technique. Could you explain further. I could always foil, but I don't like cooking with foil.
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Unread 08-21-2011, 07:22 PM   #8
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Quote:
Originally Posted by pigdog View Post
Keep from losing large amounts of bark on the cooking grates after you've finished a cook. I have sprayed racks with oil before placing meat on. Any ideas ?
What kind of cooker, are you smoking or grilling, what type of meat?

It's kind of hard to answer without the details. The only time I have anything stick to the grates is the fat cap of a pork butt once in a while, but that's rare.
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Unread 08-21-2011, 07:23 PM   #9
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So, B Howler..... You lay the meat on slices of onion to keep the meat off the grate? I guess that is the same as the celery idea. I like this idea may try it......
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Unread 08-21-2011, 07:25 PM   #10
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Ron, doesn't happen as much on my wsm, but on my drums it usually will. Yes talking butts and brisket.
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Unread 08-21-2011, 07:27 PM   #11
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Other than running a brass brush or ball of foil across the grates, I don't do a lot to my grates and do not have a sticking problem. I don't keep the grates really clean, I like them with some seasoning.
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Unread 08-21-2011, 07:31 PM   #12
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Quote:
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So, B Howler..... You lay the meat on slices of onion to keep the meat off the grate? I guess that is the same as the celery idea. I like this idea may try it......
Yep! That's the idea. The onion will add a bit of flavor to the meat but the main thing is the meat will not stick.
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Unread 08-21-2011, 07:51 PM   #13
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Thanks for the suggestions. Gonna try the celery and the onion trick.
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Unread 08-21-2011, 07:58 PM   #14
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Just thinking out loud here...

Those veggie/perferated aluminum trays used for grilling...
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