BBQ Season Is Finally Here!
That’s not an exaggeration by the way, if you’re a Montrealer, you know that April showers, snow, hail and violent winds DO bring May flowers, they also bring you to the brink of losing all hope that summer will ever arrive…well although it hasn’t yet officially arrived, this past weekend was tremendous in the weather department and we can only hope that it continues, end times not withstanding.
Crusty Cold Grill
Here’s THE DAILY EATER’S First Official BBQ Post!
Natural Charcoal BBQ The Tastiest Way To Grill?
How To Season Your New BBQ Grill!
Simple Effective Charcoal BBQ
New BBQ’s always come with stainless steel or cast-iron grills. Stainless steel is easier to maintain than cast iron, but a cast-iron grill is unbeatable when it comes to grilling and flavour. The only problem is unlike stainless steel, you have to worry about rust. Alas do not fret, this post will show you how to prevent this on your cast iron grill.
- Wash the grill with warm water and regular dish washing soap then dry it manually.
- Now spread some olive oil or any other edible oil to coat the cast iron grill(s), you can use your fingers, or a brush, or paper or cloth napkins, whatever you want will work just fine, just make sure you cover the entire surface.
- Now place your grill back on your barbeque and heat it up to about medium heat for about 20 mins.
- You’re done here! That’s right, it’s quick and easy, unlike everything else in your life
I know it’s true
Also note that it’s never too late to season your BBQ Grill even if you’ve used it already, even if you’ve used it for a while.
Always remember that it’s better to take a wire brush to your grill immediately after you have finished cooking, to clean off any charring leftover from your food. Doing it immediately after grilling makes the job a whole lot easier.
Happy BBQ’ing everyone!
BBQ Charcoal Grillhttp://thedailyeater.com/2010/09/grilling-perfect-steak.html
Checkout Penny’s: How to Grill the Perfect Steak
How to Choose The Right Cut of Steak
Search More BBQ Posts on The Daily Eater
When you first get your grill, wash the grill with warm soapy water and then dry it with paper towels. Make sure you don’t let it drip dry as we want to make sure we’ve removed all moisture. Next take a paper towel and some vegetable oil (I use olive oil), and coat your grill with a light coat of oil. The oil adds a protective layer to the grill as well as prevents food from sticking to it.
After you’ve coated your cast-iron grill, place it back inside your barbeque and heat your barbeque up on medium temperature and allow the grill to heat up for 20-30 minutes. You have officially seasoned your grill!
If you used your barbeque prior to seasoning don’t lose too much sleep over it, because it is never too late to do it. Seasoning your grill after having used it for awhile unseasoned is better than never seasoning it all and will go a long way to increase the life of your grill.
Another thing you should make sure you do immediately after you have finished cooking, is to take a wire brush designed for barbeques and clean off any carbon debris left from your food. You should do this while the grill is still hot as it makes removing the excess carbon significantly easier.
Another quick tip, although it isn’t 100% necessary is each time prior to cooking, I take some PAM aerosol olive oil and spray it over the areas on the grill that look a little dry. Make sure you have the burners off when doing this or you could catch yourself on fire! Again, spraying the oil on the grill will not only help prevent your grill from rusting, it will also make your food stick less to the grill resulting in much nicer grill lines!
I likes to food.