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Discussion Starter · #1 ·
Ok, I'm usually a traditionalist and so comes it when I cook on the grill...

Grill preparation for me is to run the fire up high, burn off any residue and brush it with a wire brush, that's it...

Well, watching a few cooking shows of late I see that they recommend coating the grill with Olive Oil prior to splaying the meat to the fire....

I try it tonight with some Ribeyes and low and behold, no sticking... But what I did find was, even though the meat was moist, juicy and succulant it also had a off, almost bitter taste to it....

Did I experience a taste totally new to me...? I can't say it was a bad flavor but then again, not something I'm used to... Something to acquire....?

Just an observation...
 

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I doubt the olive did all of that. I use olive oil in about 80% of my wet marinades for beef and lamb with no off bitter taste. What I do use on the grill is ( outside one ) is pam. It works wonder but nine out of ten times I don't use it on beef but for fish. I like the grating to be hot and to leave seared markets in my beef/pork/chicken meats.
 

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Two eagles
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Olive oil has a lower "smoke point" than some other oils. I use canola oil to oil my grill grate as it has a higher smoke point and can be found easily (and cheaper than olive oil).

IIRC, peanut oil (for turkey frying) has the highest smoke point.
 

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The King
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Try not brushing the grill off, make sure the grates are up to temp before you put the meat on, and dont move or flip anything for a couple minutes....usually if you let the meat touching the grate to get a little char it will release on its own.
 
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