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Sometimes it seems like living in Florida is living in “Opposite World” because when the rest of the country (aka Up North) is outside enjoying the summer, Floridians are staying cool inside in the AC. On the other hand, when my friends are posting their pictures of the snow, ice, freezing rain, slush, and the problems that come with the wintry weather, I’m beyond happy be live in Central Florida!
It’s been in the upper 90’s with triple digit feel’s like temps for most of the summer, but now that it’s in the 80’s with lower humidity my HH is ready to take on the role of grill master again. Since we moved a few times in the last couple of years and haven’t used our grill during that time, he gave it a good going over, and did some hamburgers and cheeseburgers on the grill to celebrate, but we had some sticking issues.
I can’t even describe how sad it is to watch chunks of my dinner stick to the grill, and then fall into the fire like a sacrificial ritual. The pain is real. So when I saw this pin for How To Make Your Grill Non-Stick by Skip to My Lou, I was super excited to test it out.
There’s only 1 ingredient for this method – half an onion.
Of course, I needed to grill something besides the onion, so we decided to go with BBQ Chicken breasts. I use a mixture of rubs on the chicken to really give it some flavor. The BBQ sauce goes on once the chicken is cooked.
Get the grill heated to temp,
rub the cut onion on the heated grill grate,
and that’s it. The grill grate was clean, but you can see how the heat caused the onion to start to cook in just those few seconds. I trimmed off the ends, and we grilled the onion halves with the chicken.
Now throw something delish on the grill to see if it will stick.
Since the rub mixture had a little bit of sugar in the mix, I was concerned that it would caramelize and glue the chicken to the grill grate. NOPE! Look at those beautiful grill marks. The chicken didn’t stick at all!
Another flip and then my HH added the BBQ sauce. (Can you smell how amazing this is going to be?)
The BBQ sauce left the grill grate in need of some clean up, but let’s be realistic here. It’s sauce. Even so, the chicken didn’t stick to the grill. You can see the nice char marks (read flavor), and no additional sauce was added post-grill.
So here’s the non-stick BBQ Chicken dinner.YUM! I even like the way the grilled onion looks like a rose.
The HH/Grill Master weighed in with a big thumbs up on this. It definitely worked with chicken; I can’t wait to try grilling shrimp kabobs using this technique since they’re more delicate and often stick, to my dismay. Watch for the update on those. For now, here are the Pintesting results:
Overall Results: 4.85 Pins
Accuracy: The chicken did not stick. At all. Not even a little bit. 5 Pins
Difficulty: This is a great tip that’s very simple. However, due to the need for caution when working with extreme heat, I’m giving this 4 Pins.
Time: The whole process took just a couple of minutes. 5 Pins
Cost: The price of half of an onion is maybe 50 cents (AND you can eat it!). 5 Pins
Practicality: This is a tip that
I’ll my HH will be using all of grilling season. 5 Pins