Do you grill with aluminum foil (and no, it's not what you're thinking of)
- ipsedixit Jun 30, 2010 11:30 AM
Do you use aluminum foil to grill meats?
I'm not talking about wrapping, say a whole fish or some chicken breasts, in a foil pouch and then putting it on the grill.
I'm talking about putting a flat sheet of foil on the grill grates and then placing your meat on the foil, unwrapped, to "grill".
Do you do this?
I only ask because there was a commercial touting the benefits of this method (from Reynolds Wrap, of course). They said it prevents food from sticking to the grill.
Well, sure, not using my grill at all would also prevent meat from sticking to the grill.
I can't fathom why anyone would grill this way.
Please enlighten me.
I've done it with fish, but that was before I learned that by lightly oiling the grate and leaving the fish alone for about 5 minutes - no poking, lifting, turning, etc - the fish would release on it's own, without needing the foil, and also producing lovely grill marks.
I like the non-stick foil. It is good for either baking chicken wings in the oven, or, after grilling them, putting them on the foil to finish. That way you are able to remove them from the grill.
I line a half sheet pan with this to bake the wings. Spoon off the grease a few times, and am able to sauce them and still remove them intact. Yum. :)
Yes, I know you specified meats..... but I've used it to line a vegetable grill basket before. I poke holes all through it to allow any liquid to fall through and smoke to rise through. Otherwise, some of the fleshier rough chopped vegetables will stick and it's a pain in the butt to clean the wire weaving in those baskets.
Yes, you can use aluminum foil to grill and get the same results as without the foil! What's been written here is silly otherwise?
The only real difference is that you don't get the grill marks on the food, but so what? You also don't have the constant clean up, the out of control, burning fires inside the grill from fat drippings, and in general, the mess of food falling into the grill bottom and causing all sorts of chaos. One sheet turned up around the sides (to, for example, keep the chicken fat from flaming up) with some Pam spray on it for easy release makes a delicious chicken dinner (or ham, beef, fish, etc.)
"The only real difference is that you don't get the grill marks on the food, but so what? "
No, the difference is that if you put down the layer of foil there is no interaction between food and fire, thus making the whole grilling exercise pointless in the first place. There is no culinary benefit to turning your grill into a flimsy aluminum griddle.
The better way to control flare-ups is to build a two-zone fire so you can move food between hot and cool sides. You can also smother fires by closing your vents and your grill lid.