Barbecuing is a great summer pastime. Delicious meats and vegetables grilled to perfection make a spectacular outdoor meal. But, as with many cooking endeavours, it’s the clean up that can be a pain. Never fear, with these tips, you’ll be on your way to a BBQ system that makes cleaning up a cinch.
Clean Your Grill Grate Before Use, Not After
This tip will make barbecuing so much easier. Instead of trying to scrape everything off and clean up after grilling, let it be. Every time you fire up your grill, let it heat up for a good 10 minutes. Then grab your grill scrubber and scrape off the charred-on food and stickiness that has now turned to ash, thanks to your heated grill.
Oil it Up
Once clean, add a very small amount of oil to a paper towel and apply it to your grill grates. This will help reduce sticking. However, if your food already has an oily marinade, you can skip this step.
Make it Hot, Hot Hot!
You’ll want your barbeque to be very hot when you first place your meat on the grill. This will sear the meat, which also helps to keep it from sticking. After the initial sear, you can turn down your grill if you’d like. Remember to be patient before you turn it over. Turning too soon is another reason meat sticks to the grill.
Do Dump Ash
At the end of your grill session, it’s easiest to dump ash right away. Otherwise the ash may lump up and stick to the bottom of your grill, making it tougher to clean.
If you’re planning a barbecue, remember to grab your meat from Spragg’s for the best fresh, free-range pork in the province. Happy grilling!
About Spragg’s Meat Shop
Spragg’s Meat Shop is a family-owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked, and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.