So you just bought a new grill and are anxious to get it home and cook some thick, juicy steaks for you, boneless, skinless BBQ chicken for your wife (white meat only), veggies for your vegetarian sister-in-law, and hamburgers and hot dogs for the kids.
The first thing you have to do is get it home safely. (I laughed and laughed when I heard this story). Apparently there is a vacant lot on the corner right next to the local WalMart. The employees at WalMart call this lot the Grill Eater Lot. There are several smashed up grills that ended up dumped in that vacant lot as their owners took the corner too fast and lost the grill out of the back of their pickup trucks (I totally need to drive over there and get a picture). So – a tip for the new grill owner – tie it down before you leave the store :-).
Get it home safely, unload it, hook up a new tank of propane and let’s get ready to cook – right?
Not so fast. You may want to take the time to season your grill before putting it to use. Many barbecue grills are manufactured in other countries and the grills are coated with chemicals to keep the grill parts from rusting as they are shipped on a slow boat from China.
Additionally, grills are like dutch ovens – they need seasoning before you use them the first time and they get better over time the more you use them.
Seasoning your new grill
To get your grill ready to cook the first time, remove the grill grates and then use dishsoap to wash the grill inside and out to remove as much of the chemicals as you can in preparation for the burn in process. Make sure you rinse all the soap out to avoid the soap residue.
For metal and cast iron grill grates, coat lightly with a high temperature oil like Canola or Peanut oil – wipe off any excessive oil, install the grates and fire up the grill. Heat the grill on high and let it burn for ~30 mins. This will burn all the solvents and impurities off of the heating elements, grill grates, etc. Note that porcelain grates won’t need a coat of oil, but will benefit from the burn in process to remove any chemicals/impurities that were applied by the manufacturer.
Make sure that you move your grill away from things that could burn as things will get hot during this process. Check it often while it is doing the initial burn-in. Expect to see some smoke during the process.
After about 30 minutes, turn the heat off and let the grill cool down. Wipe things down to remove any lingering residue and you should be good to go. The grill grates should have turned a bronze or dark brown color if they are metal or a darker brown/black color if they are cast iron. For cast iron grates, the oil will have penetrated the pores of the metal and created a smooth non-stick surface that will be perfect to cook on.
After the initial burn-in and seasoning process, you will want to season your grill grates every month or so during the grilling season to protect them from rust – this could add years to the life of your grill.
The seasoning process also is recommended at the beginning of each grilling season before you cook your first meal (got to clean out the cobwebs somehow).
Happy grilling!
Why do you Yankees call grilling barbecuing? Do you even know what true barbecuing involves? Probably not. Do you realize how ignorant you sound by calling it such? Until you figure it out call it what it is, grilling and leave the barbecuing to us southerners. By the way, there has never been a hamburger or hot dog that was actually barbecued.
Mr. Flay should stop by this years “Web Off’ in Santa Clara (“by invitation” charity event), that has people cooking all sorts of interesting things, like Wild Boar, Deer, Bison, Duck, Fish (only won once), etc. Some very interesting and often unique food. It’s around late June early July timeframe. Let me know if Mr Flay would like an invite…
A great event.
I’ve found that bringing Dirty Margies, or “Dantini’s” is a fun way to cull the competitive herd. Also makes a nice marinade! 🙂
Now there’s a new TV show concept for you. BBQ battles – anything goes!
FYI –
I just bought parts to fully rebuild a 12 year old Stainless Steel, Front Avenue 3 burner BBQ. Why – because it’s the absolute best cooking top I have ever used. The three burners go front to back, allowing you to turn off portions of the grill making it easier to control temp, flame, etc.
I am constantly looking for interesting recipes to try out. Santa Maria is a great stand by, but I also love making Thai Curry skewers, Seasoned Tri-tip, or finishing off an 8 hour “Sous Vide” Pork loin on the grill with a side of home made Habanero-Pineapple sauce.
I’ll look for your show!
Thanks,
Danny
Would love to show how I grill a beef tenderloin to perfection – on my Weber or Vermont – with a recipe and process that is fail safe with consistently outstanding results.
Wow! That’s a tough one there grilling a beef tenderloin. It’s kind of hard to mess up grilling the leanest cut of beef. If you want to impress someone grill a flank steak and make it come out just as tender as your tenderloin then I might be a little impressed.
great idea,like to see a half hour new grilling show,would love to show bobby some southern grilling\smoking…………remember everything is better on a grill…………
Hey all you BBQ lovers!
I am casting a new show on the Food Network with Bobby Flay called Grill It! We are looking for exceptional grillers w/ big personalities who would like to share one of their unique, famous recipes! If you, or anyone you know is interested please do not hesitate to call us. I posted further info below.
Thanks so much,
Jessica
Embassy Row Productions
6467474728
Love to Grill? Cook on the Food Network w/Bobby Flay
GRILL IT! WITH BOBBY FLAY ON THE FOOD NETWORK!
Are you a Master Griller? Are all barbeques held at your house? If you’re a serious griller (charcoal or gas) and have the skills to prove it, then live out your culinary fantasy on Bobby Flay’s new half hour GRILL IT! series on the Food Network.
To apply, please create a 3-minute VHS Tape or DVD in which you cook us your favorite dish. Tell us how you created the recipe and the ingredients you use. All applicants must have a terrific personality and must illustrate why you’d make a fantastic candidate for GRILL IT! with Bobby Flay! Unlike “Throwdown with Bobby Flay” this is not a competition, instead Grill IT! shows people how to grill with a well-stocked kitchen.
All applicants must live in the U.S and be 18 and over (although quick-witted teenagers with parents’ permission can apply). Professional chefs need not apply. No drop-ins please!
To be considered, please mail your submission tape, original recipe and photo of yourself to the address below no later than March 15th.
Also: If you are in the tri-state area, we are having an open casting call March 7th from 11-7. Please email for further details.
ATT: GRILL IT!
110 Leroy Street
New York City, NY 10014