If you’re fortunate to live in a part of the world that’s getting the glorious sunshine and warm temps we’re getting in Philly today, you’re probably thinking about the sweet aroma of your favorite food cooked over an open flame. So, it’s time for a tip from our resident GrillMaster!
This week, our Titan of Tenderloin shares a tip on seasoning your grill, and extending its life:
“This is what I call ‘a before-and-after’ tip. After you’ve used your grill and the coals are mostly burned out, scrape any residue off of the grates. I use a jumbo brush—a Christmas present.
Then, take a large onion; cut it in half, and soak it for a few seconds in vegetable oil. Use the oiled onion halves to run across the grill grates, applying a thin layer of oil to the surface. This ‘seasons’ the grates, makes them more ‘non-stick,’ and extends the life of your grill.
When you’re ready to grill the next time, repeat the onion/veggie oil rub.”
This week, our Titan of Tenderloin shares a tip on seasoning your grill, and extending its life:
“This is what I call ‘a before-and-after’ tip. After you’ve used your grill and the coals are mostly burned out, scrape any residue off of the grates. I use a jumbo brush—a Christmas present.
Then, take a large onion; cut it in half, and soak it for a few seconds in vegetable oil. Use the oiled onion halves to run across the grill grates, applying a thin layer of oil to the surface. This ‘seasons’ the grates, makes them more ‘non-stick,’ and extends the life of your grill.
When you’re ready to grill the next time, repeat the onion/veggie oil rub.”
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