Last month I shared some learnings on how I plan and prep for the next hunting season. This month, since it is National Hamburger Month (see May’s Recipe of the Month), I want to build on lessons I’ve learned that are associated with outdoor cooking, so I can ensure that terrific tasting meals make it all the way to the table. These observations are a little closer to the endgame or what I consider the meal that is served. So, May’s Tip of the Month will focus on how I maintain my grill year-round as well as my annual “preventive maintenance” routine that takes place every spring. I’ll also touch upon what I do to keep my 14-year-old smoker ready for that next meal.
First, I have to note I admit in “Changing The Game” that I am a little “Type A.” Ok. Maybe more than a little. Most of you may think that is why I have one side of my two-burner grill dedicated to light-colored meats, seafood and vegetables, and the other side dedicated to grilling red meat. And yes. The right side is for red meat. But the truth is, I’ve noticed over the years and during specific instances that flavors from a previously grilled meal were noticeable in one that I was currently grilling and eating. Something I was not expecting nor wanting. So, that is the main reason why I dedicated specific locations on the grates for grilling specific types of food. While I have found that this learning makes a substantially positive impact, it must go hand in hand with the next learning: cleaning your grill after each use.
I can remember my father-in-law telling me he would always pre-heat the grill at a high temperature way ahead of time to let the drippings and the fats from a previous meal “burn off” the grates as well as the rocks or, whatever one can have under the grates these days. While this makes sense to some extent, I tend to do it right after I’ve completed grilling for the day so as to reduce costs associated with fuel consumption and to allow those drippings that are already superheated and charring to get further along in the consumption process. BTW, I am not “cheap.” I consider myself to be “efficient.” Prior to the next meal and if necessary, I can then brush off the charred drippings from the flame tamer or rocks I’m using, or turn the rocks, prior to lighting the grill to further remove charred food remnants. I have found such efforts make a significant impact on flavor and are well worth spending the extra time and effort to ensure that the flavor you are aiming for in your next meal is “dead on balls accurate.” – Quick! What movie and which actress said that quote? Hint: it’s one of my favorite comedies, if not my favorite. OK. Maybe that’s not the way we should describe the desired flavor of your next meal, either.
Equally important is keeping the grill’s grates clean. This is not only important from a flavor perspective but also from aesthetic and even safety perspectives. I’ve been to a few barbeques and saw crust-covered grates that made me opt for something other than what was coming off the grill. “Please pass the salad.” My grill is 17 years old and came with heavy-duty, stainless-steel grates for the food. While I’ve replaced pretty much every other part over the years, I still use the original grates that came with my grill. Dinner guests are like, “Dude, do you buy new grates every year?” They are surprised when I tell them these are the original grates. But the same effort goes into cleaning them after each meal while I’m “burning off the fat.” However, there’s a little trick you may not be aware of, and that is to use steam while brushing the grates. While this is effective, extreme CAUTION must be exercised to avoid receiving a steam burn on your hands or arms and if you try this, it is at your own risk.
First, ensure that you have and only use a long-handled wired brush for cleaning the grill so you can use the entire length of the handle and keep hands and arms away from any rising steam. That’s because it will rise, folks, and fast. Second, begin at the back or far side of the grill and work towards you so you are NOT reaching over the part of the grill that has just been cleaned with the water and brush and has steam rising from it.
To safely get the steam to the grill, soak a small and manageable, clean rag in water. Place it on the far end of the grill and work it back and forth, using short strokes along the grates with the wired brush. Use both the bristles and rag to remove drippings and food from the grates while brushing. Work your way to the portion of the grill closest to you and when finished, remove the rag using the brush or another utensil since it, too, will be very hot. These are my in-season preventive maintenance tips for maintaining you grill so the flavor of each meal is what you expect it to be.
As for my spring tune-up or, as we say in the chemical and refining industries, annual “turn-around,” I’ve been assessing grill performance all year since we grill year-round and I’ll have an idea of what needs attention by the time I’m ready to perform this exercise. Ensuring that the grill is cold and properly isolated, I’ll begin by removing the grates and inspecting my rocks, racks that hold the rocks or my flame tamers and burners, and making plans to replace as necessary if I cannot remove drippings or corrosion that impacts their performance, or if they are compromised in any manner. I also remove all of these components so I can get at and remove any drippings and food from the bottom of the grill chamber that made it that far. Any parts that need to be replaced must be specific for that grill’s make and model. Check with your dealer to ensure that you are purchasing the correct replacement parts for your specific make and model. I do this annual maintenance a few weeks before we start having guests to ensure that we are starting the barbeque season with a clean slate… grill.
As for my smoker, all I can say is I expect the insides to get beyond the point of being able to make it like new, again. So, while I’ll maintain the outside and racks after each meal, I’ll scrape the inside walls and top a few times per year. I also coat the bottom trays with foil, which can be removed after each meal. Doing so makes for easier cleaning of those components that are going to get dripped on. I’ll probably get a new one if one of the components fails or it rusts through at some point. But I’m pleasantly surprised I got 14 years out of it with all the smoking I do.
I’m hopeful these tips will help you enjoy some of my recipes from Chapters 8 and 9 in “Changing The Game” or whatever you decide to make this barbeque season. Best wishes everyone for a safe and enjoyable Memorial Day Weekend and may God bless all those who protect our freedom and their families, especially those who have made the ultimate sacrifice.
