about the meat sticking to the grill, I do spray it with pam for the grill,it also has a lot of smoke?

Question

about the meat sticking to the grill, I have tried spraying it with pam, it still sticks , it also seems to have a lot of smoke pouring out, then I have to open the lid.


Z

Answer 1

try brushing a little oil on your product and then put on a hot grill after it sets a minute slide your spatula under it to loosen if it is not already....

Answer 2

First, I heat my grill on high, cover down. Next I brush off any old burnt stuff with a wire brush. Then I spray with Pam, or generic is fine too. It will flame up, but no big deal, just keep back. I then turn the heat down to medium and put my meat down. That way I can cook things wel done without burning the outside. I also use tongs for all of my meats, except hamburgers. That way if any part sticks, I can still loosen it without tearing the whole piece. As far as smoke goes, that's part of cooking on a grill. If you're using charcoal, you will have to figure out heat adjustment yourself.

Answer 3

No Pam unless you're willing to risk burning off your eyebrows.

Here, try this. If you're cooking steak, put it on the hot grill, but after it sits there a few seconds, pull it up and move it a little. Once the meat sears just a little, it won't stick so much. Same thing works with hamburger. Once it gets seared a little, wedge it up and rotate it on the grill. Practice this technique. Once you get it down, and it's all a matter of timing, you'll never have sticking problems again.

Answer 4

is it smoking or flaring up? if it is flaring it is from the fat in the meat melting and going into the flame. you can reduce this 2 ways, either trim off most of the fat or add lava rocks to cover the bottom of your grill. as far as the sticking, you should rub a small amount of oil into the meat and put it on a very hot grill so it sears quickly. after 2 minutes lift up with tongs and rotate. you should put it on an angle to start with and rotate halfway, this will create those perfect grill marks. it does take a little practice. please don't ever use a fork to turn the meat, it will puncture the meat and release all the juices, drying out the meat.

Answer 5

they make a new kind of Pam that is especially for grilling. It can stand up to the higher temperatures and direct heat of grilling. Give it a try!

Answer 6

It's the juice from the meat dripping onto the heating element. Try brushing with just a tad of canola oil first, and maybe not cover. Or you could try using tin foil.

Answer 7

The grill must be oiled whilst cold. You can use Olive oil or canola