But sticking isnt inevitable.
I reached out to Meathead Goldwyn ofAmazingRibs.comand, sure enough, he had plenty of information to share.
Oil the food, not the grates, he said before directing me tothis articleon his site.
There are a few reasons oiling the food makes sense.
According to AmazingRibs.com science advisorProf.
Under a microscope there are numerous scratches, pits, valleys, and ridges.
The carbon and smoke dont taste good, and the dry uneven carbon layer simply makes sticking worse.
But no way it creates a stable non-stick surface.
The cool food lowers the temp of the grates and will keep that burnt oil residue off the food.
But you want to use an oil that has a high smoke point.
Most refined cooking oils will do the job.
For extreme beginners, I recommendwrapping whole fish in bacon.
The bacon protects the fish with fat, while adding a light, smoky flavor.
you’ve got the option to also use a fish basket, which feels a bit more secure.
