Rookie gas grilling advice pls

[logit]

Morning all, I've just bought a Weber Genesis gas grill (I've read on PH that a gas grill should never be called a bbq as there's no charcoal...) and being a total rookie I'd appreciate some basic cooking advice.

I've got the following that I want to cook:

Chicken breasts which I've marinated in a soy, garlic, mustard marinade
Homemade Lamb burgers (about an inch thick)
Tuna steaks
Corn on the cob (no husks)
Halloumi cheese

My first question is, what is the best way to prevent the food sticking to the grill? I will preheat on high for 10-15mins and then scrape any burnt on bits with a wire brush before adding the food. But do I need to add any extra oil (sunflower etc), and if so, do I add it to the food or directly to the grate? I've looked online and there's conflicting advice - some say to oil the hot grill directly with a spray oil or kitchen paper dabbed in oil. Others say to just oil the meat or corn directly? Is there a best practice to this or am I overthinking it

[SaulGoodman]

Always oil the meat rather than the grill or pan. Good advice for any kind of cooking.

Have you seasoned the grill? Good to do that as it protects it as well as helping with cooking. Loads of great advice online, but basically coat all the grilling surfaces with oil, vegetable is fine, when cold. Then slowly bring the temperature up and let it cook away for a while. You can let it cool and repeat a few times, but try and do it at least once, then repeat at regular intervals. Should help with any sticking, but doesn't stop it entirely.

[cbmotorsport]

As has been said, season your grill, oil the food. Preheat the grill. Don't be tempted to turn your food too quickly, if it's stuck, its probably too early to turn it.

You can use the grill to get some colour on the food, and then use indirect heat to cook it through with the lid down. It means you don't have to turn a piece of chicken into charcoal to get it cooked all the way through.

[logit]

Thanks guys. I just had a look on the Weber site and apparently they say their newer grates don't need to be seasoned as they have a porcelain enamel coating.

Following the tip for oiling the food, do you put the oil in the marinade (if using) and/or just brush the halloumi/corn with oil before putting on the grill? Any need to baste the food with oil whilst it's on the grill?

[cbmotorsport]

logit said:

Thanks guys. I just had a look on the Weber site and apparently they say their newer grates don't need to be seasoned as they have a porcelain enamel coating.

Following the tip for oiling the food, do you put the oil in the marinade (if using) and/or just brush the halloumi/corn with oil before putting on the grill? Any need to baste the food with oil whilst it's on the grill?

Don't over think it. Just give it a go. If your marinade doesn't call for oil, don't add it.

These are quite handy https://www.procook.co.uk/product/procook-barbeque...

Brush the cheese and corn with oil. Corn with a squeeze of lime juice, salt and chilli power sprinkled over once cooked is lovely. It's an Indian street food classic.

[logit]

Great thanks

[beerexpressman]

logit said:

and then scrape any burnt on bits with a wire brush before adding the food.

I never do this anymore after reading this...

https://www.dailymail.co.uk/news/article-2147564/M...

there have been other similar cases I believe?

Wallpaper scraper for me now.

[fttm]

For Chicken breasts get yourself a cast iron griddle and cook them on that , timing is less critical as it stops them drying out .

[Puggit]

Low and slow is best. Less chance of flare ups, more flavour imparted to the meat, more chance of an even cook through out the meat.

At the end of the cook, you can turn the gas up high and finish searing any bits that look less browned.