whats the best way to clean a grill???

“I used our new grill for bar-b-q lunch today. Whats the best way to get the black icky stuff off?”

“I use a pressure washer.”

“close the lid and turn up the fire, let it burn off”

“Thanks :D”

“leave it alone - it adds flavor for the next time you use it.”

“ew...you CANT be serious! doesnt that black stuff kill you?”

“ewwww. that's gross Roam.

just max the heat and then scrub it with a wire bbq brush if it is stainless or a scrubbie pad if it's coated(teflon?). i guess you could send it through the dishwasher if you want.”

“I'm with Roam Around. Do you clean the grills in campgrounds and at backcountry sites?

Leave "Mr. Clean" in the house!”

“Heat and a wire brush, that's all you need!”

“must be a "guy thing" huh?”

“I turn up the heat and let it burn then scrub it with a wire brush. Before use the next time, while its heating I scrub it again then spary it with olive oil.”

“Spirit, if you max the heat AND cover the entire surface with foil (shiny side down) with no airholes, you won't even have to brush it. After 15-30 minutes it all turns to ash and disappears. Think self-cleaning oven.”

“






Sounds like an awful amount of trouble just to grill one hamburger.


Easier to go to Fuddrucker's.

last edited: 7/03/05 10:32:25 PM”

“I'm with Roam...leave it alone, it's seasoning!!!”

“girl or grill?
both require a little finess
but can be equally as rewarding”

“Grills are evil! EVIL EVIL EVIL!!!!


There goes my diet two nights in a row....”

““I turn up the heat and let it burn then scrub it with a wire brush. Before use the next time, while its heating I scrub it again then spary it with olive oil.”
birch
10:57:15 PM
7/03/05

I concur.”

“When I got my first grill I would always turn it up on high for 15 minutes after grilling, then when I fired it up next time I would scrub it clean after it got up to temp. That was following the grill's instruction manual. Went through two steel grates in 5 years. The 2nd set of grates I got had different instructions for cleaning, and it turns out they were right...

DON'T clean it. Leaving the grease/oil on the grates protects them from rust, and helps keep your food from sticking. That second set of grates got as much use as the first set but were still almost new when I upgraded to a new grill. My guess is the original manufacturer wanted to sell some replacement parts so didn't want to tell the users the right way. My replacement parts came from an aftermarket shop.

If it builds up too much, sure, scrape some of it off, but otherwise leave it alone.”

“It helps if you start out with the right grates. I have enameled steel grates in my 22-year-old Charmglow. That's not the best, but they are still pretty good. I brush the crud off them just prior to lighting, and don't worry with cleaning them any further.”

“The grates in my old grill were enamaled steel. Following the directions, my first set of grates rusted through within 3 years. Not cleaning them, my second set lasted 3 years w/o any rust at all.

My new grill is all stainless steel, with lifetime warranty. The grates better not rust, durn it!”

“Put alumiunm foil over the cooking grates and light it up. Allow to heat up 10-15 minutes and remove. Should be pretty clean for ya. Use a bruch to clean the residue.”

“I dunno what I did right, but like I said, my enameled steel grates have lasted, with no rust, for 22 years.”

“heating it up and scrapeing it did the trick (got the big chunks off anyway) not to mention it got rid of that pesky knuckle hair! ;)”

“Slather with oil beforehand.

Then use Ronco's Grill-O-Matic for waxy yellow buildup and/or stubborn stains.”

“[b]I have a built in gas grill on my back porch, how do i clean it? I was also wondering only one side of the grill lights up, how would i fix that problem?”

“new burner might help...additionally check the venturi openings ( I love that word).

Depends on what you want to clean on the grill as to what you use.”

“easy off will clean grill right off :)”

“Ok i'm not grill smart what is a venturi opening?”

“Do you have a big deck? Some people have big decks and some people have small decks. My deck is somewhere right in the middle and I'm pretty comfortable with it. I generally feel sorry for people with small decks.




FYI: Crank that mother up and burn it out. Keep an eye on it to make sure it doesn't catch on fire and explode.”

“After cooking some pork chops the other night on my (propane) grill, I cranked it up full blast to burn off the stuff on it. I sat down to eat, said, "I need to remember to go turn off the grill in about 5 minutes," then promptly forgot. I left it on for about 3 or 4 hours and used almost all of the gas that was left. But, man, was that grill clean!”

“Rosey I heard that sometime people with small decks trim the bushes around them to make them look bigger?

Venturi opening is the place where you intake the air to make the fuel air mixture. Too much air and the mixture is too lean. Too Little air and the mixture is too rich....”

“check the air intake for spider webs, they foul up lots of propane and NG burners...use a brush to clean out the tube....”

“Like this? The optical inch!

http://www.shaveeverywhere.com/”

“To clean the grates, cover with foil and crank the MF up.

Sounds like you have a burner not working though. Time to visit Menards”

“LMAO Roseymonster!”

“what part are you trying to clean? just the grates or the whole thing?

everyone's suggestion of cranking it up is good...i might add that if you cover the grates with a cookie sheet/broiler pan or old cake pan that will help and won't take as long”

“I purchased a Vaporizer Machine, BEST investment. Cleanse Grills,Hoods,Bathrooms
Tiles, Grout and More....Sanitizes all surfaces... Without using any type of Chemicals.
I paid 1000, after 3 years it still going strong. I used it at my Restaurant alot too.... and my friends borrow it also ,, Oh yeah , only thing you will need are Rags..”

“After first heating the grill I brush the grate with a good grill brush, oil it with cooking oil and grill...I do not clean it after grilling...only before...”

“What MHH said.”

“Ants do a pretty good job of taking care of the bits of steak left on the grill. ;-)

I also clean my grill just before cooking.”

“Yeah and toasted ants just provide more protien.”

“How do you guys grill chicken?
I burn chicken every time.”

“Get the grill really hot, clean it, turn it down.

Marinate the chicken in Wicker's. Cook it skin side down first until it is brown, flip it and keep a close watch on it. Flamage is the killer.

Baste it with BBQ sauce about 5 minutes before you take it off the grill. The heat will char the sugar in most BBQ sauce.”

“what chili said the secret is to let the skin caramalize. don't keep shifting the bird it will let go of the grill when it's ready.”

“This chicken is the juiciest, most mouthwatering bird you'll ever try. I also like the aspect of theater when you cook it, because it looks so damned weird on the grill, people will wonder what brand of crack you switched to.

1 whole chicken
1 tall can o' beer (16 oz. tallboy)
olive oil
4 cloves garlic crushed
salt and black pepper

your favorite beer (for marinating the chef!)

seasoning for chicken (or use a seasoning blend or your own favorites):

4 cloves garlic, crushed
fresh basil
a pinch of cayenne
salt and pepper

1. Start with a hot grill (coals all white and ready to cook). Drink about 1/4 of that can of beer. Set it aside 3/4 full and have a couple of full ones, real beer this time—no sissy canned stuff.

2. Get the chicken ready for cookin'. Trim some of the fat, get rid of the giblets (here kitty kitty!). Rub liberally with your favorite meat rub. I prefer olive oil, basil, lots of fresh pressed garlic, salt, and a pinch of cayenne. Some folks like Zartarain's or some such store bought concoction, but whatever.

3. Get a can opener or some such tool and open up the top of the can and drop in the crushed garlic.

4. Oil up the can and lower that chicken over top of it. The beer can goes into the chicken's body cavity and allows the bird to stand upright.

5. Cover your grill and cook the chicken until its wings are loose and the skin turns clear. This is terrific with our garlic and potatoes or roasted corn.

This is pretty much what we do on the BBQ cook off circuit, maybe change the rub a little now and then.

Anybody near Houston, the Rodeo Cookoff is Feb 28, 29 and March 1. We'll be there Booth 304, come by for some good food and drink.
last edited: 1/16/08 6:20:59 AM”

“Buy a new one.”

“Thanks”

“Awesome ChuckD.”

“Dollar General stores sell an expanded metal "holder" for the beer can that gives the chicken a better base and keeps the legs up off the grill.”

“Put the grill on the ground and let your dog have it.”