close

Privacy guaranteed - Your email is not shared with anyone.

Olive oil on the grill...

Discussion in 'Food Forum' started by PDogSniper, Apr 4, 2006.

  1. PDogSniper

    PDogSniper

    Joined:
    Dec 29, 2000
    Messages:
    850
    Likes Received:
    0
    Location:
    Southwest Michigan
    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...
     
  2. lcarreau

    lcarreau Reload Artist

    Joined:
    Sep 22, 2003
    Messages:
    697
    Likes Received:
    0
    Location:
    Arlington, TX
    I thought olive oil was not for high heat stuff. Maybe I am wrong, but that is what I always thought.

    -Lonnie
     

  3. noway

    noway

    Joined:
    Dec 14, 2000
    Messages:
    8,735
    Likes Received:
    6
    Location:
    Davie "Cowboy" , FL
    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.
     
  4. jm_usmc

    jm_usmc Two eagles

    Joined:
    Feb 29, 2004
    Messages:
    104
    Likes Received:
    0
    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.
     
  5. Wulfenite

    Wulfenite The King

    Joined:
    Jun 1, 2000
    Messages:
    1,862
    Likes Received:
    5
    Location:
    Pretty Fly for a White Guy
    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.