On a charcoal grill, is it necessary to clean the grill surface absolutely spotless before each and every use?

Question

We have a family debate going on, does bacteria get killed in the grilling process and does it taste better if the grill has been "broken in" not unlike an iron frying pan?

Answer 1

OK - Don't tell my Mom, but I have never cleaned my grill. We use it several times a week and have had it for two years. I usually just turn it to high for a minute or so after using it, then scrape it if it needs scraping. I have a reputation as a great cook, and no one has died, so I guess this works.

Answer 2

It is not clear to me whether you mean cleaning the surface with holes where the meat gets grilled on, or the whole grill, including the area where charcoal sits.

If you mean the surface where the meat sits on, then YES, clean it every time to SPOTLESS. it's not because of bacteria, but rather because of residue buildup from grilling may be there, which is carcinogenous. Check this out:

"When you cook meat, fat drips off and hits the coals. The hot coals form a carcinogen known as benzopyrene, which floats up in smoke and embeds itself in your burger. Likewise, when the hot grill comes into contact with the meat, other carcinogens known as heterocyclic amines are formed."

So do clean the area of the grill where it comes into contact with meat. It's gonna taste even better, trust me :-)

Answer 3

It doesn't have to be shiny new clean if thats what you mean! While your fire is still burning high in the Barby then put on the grill and let the flames warm it up and start clening it with a old piece of news paper then after that take 1 onion cut it in half and rub it all over da grill and it will be clean enough for your BRAAI! So enjoy

Answer 4

I just leave the grill top on while the charcoal is burning down and wipe it quick with a couple of paper towels and a little cooking grease on it. The heat looses up the old material on the grill and the paper towel gets most of the rest of it.

Answer 5

That depends. For aesthetic reasons yes. However, all the grease etc can be burnt off clean but it takes a longer time to do this. In fact you can clean most pots and pans this way if they are none stick types. Simply leave over burner until whatever is there is burnt off taking care that you do not melt the pot etc over whatever. Many restaurants clean their grills by simply turning on the gas as hot as they can get it and burning off the residues. However, it is faster and much safer to use elbow grease.

The less easy but quicker way is to use a little elbow grease.

Answer 6

I only clean mine spotless before cooking fish and chicken because of the spots. I dont think it adds any flavor to the burgers or steaks, just easier that way. And yes, if you place the grill over the coals before adding the meat or veggies it does kill any bacteria there.

Answer 7

Absolutely it gets better after "break in". I don't clean my grill spotless. The heat from the charcoal should kill bact. Allow the grill to heat up with the lid closed before placing your meat on it. Besides, before the meat is cooked, its probably already got a lot of bact. on it.

Answer 8

Bacteria cannot live in the heat generated by even charcoal. It may look nasty if not cleaned to some extent, and leave residue on your steak form the last fish you cooked.

Answer 9

I'd say that it's an absolute necessity when you grill different sorts of meat: beef, fish, chicken.... Then, it is also when it's very greasy, otherwise you can clean it every 2 or 3 uses.

Answer 10

Give it a good wire brushing. Spark it up and turn it on - HIGH HEAT... Leave the lid down for like 4 to 6 minutes. Let that get hot as hell in there. Now its cleaned.