A slippery slope
Adding oil to the mix when you’re grilling can ensure an easy grilling session, or a nightmare of epic proportions and there’s a perfectly scientific explanation for this too. When preheating the grill, and using an oil with a low smoke point, the oil will break, carbonizing and smoking almost instantly. Not only does this not taste good on your food, but it makes the nonstick surface you’re expecting even more sticky! There are two solutions in this case.
- You can either select an oil with a smoke point that is high. Avocado oil has a smoke point of 520°F, peanut and safflower oil smokes at 450°F, this makes them ideal for most grilling, except for VERY high heat searing.
- Instead of oiling the grids (aside from seasoning them) try oiling the food. First pat the food dry with disposable towels, then rub with your seasoning blends, and finally brush the food with oil before throwing it on the grill.