Like broiling, grilling is about the seasoning and the flavor of the food or the charcoal grill. Usually, I use a neutral flavored oil like avocado for grilling unless I really want the oil flavor of my food to shine (think olive oil for Greek chicken or coconut oil for Thai grilled fish in banana leaf).
My personal favorites are avocado oil for an all-around neutral grilling oil, olive oil for mediterranean flavors, and coconut oil for Asian-inspired BBQs. I use high-heat refined oil, such as safflower, sunflower or canola, to season my grill.
So, let’s look at the best oils to use for different situations and some tips to achieve the perfect grill!
The Art of Grilling and the Role of Oils
Grilling can be a bit of a challenge, particularly when food sticks to the grill. Even on a clean grill, foods without much fat may adhere directly to the rack. A simple( and affordable) solution is using a vegetable oil-soaked paper towel held with tongs to oil the hot grill rack. Don’t use cooking spray on a hot grill unless you want to burn your eyebrows off!
Apply a thin layer of oil and heat it until it evaporates. This process, known as seasoning, helps protect the grill from food particles and ensures even cooking. Many grill manufacturers recommend using canola or peanut oil due to their high smoke points. Other options include vegetable oil, sunflower oil, and avocado oil. These oils can take a lot of heat and have neutral flavors, preventing them from burning and ruining the seasoning process or the taste of your food.
Ideal grilling temperatures range from 400-450°F for high heat, 350-400°F for medium-high, 300-350°F for medium, and 250-300°F for low heat. Be sure to select an oil to season your food and your grill with that can handle the temperatures you are cooking at. Why? Because of the smoke point!
Smoke point refers to the temperature at which an oil starts to burn or smoke. When oil heats beyond this point, the fat breaks down, releasing free radicals and a chemical called acrolein, which gives burned foods their unpleasant flavor and aroma.
Healthy Choices: Heart-Friendly Oils for Grilling
Avocado oil is a perfect companion for grilling, thanks to its high smoke point of 520 degrees. It shares similar health properties with olive oil, both being rich sources of heart-friendly fatty acids. With a mild, buttery flavor, avocado oil doesn’t overwhelm the dish’s taste, making it ideal for sweet and savory dishes. High in monounsaturated fat, often referred to as good or healthy fat, avocado oil is widely considered one of the most nutritious cooking oils. It is also packed with vitamin E, an antioxidant that promotes healthy skin and bolsters the immune system.
Unlike extra virgin olive oil (EVOO), refined olive oil is processed with heat to neutralize its flavor and increase its smoke point, which ranges from 390 to 470 degrees. This makes it another excellent option for grilling. Its primary component is monounsaturated fat, which is beneficial for heart health. Olive oil also contains antioxidants that help counter inflammation and boost general well-being, further endorsing its status as heart-healthy!
Exploring Unconventional Options: Coconut Oil for Grilling
Embracing coconut oil in your grilling adventures can introduce a distinctly tropical flavor and aroma to your dishes. Drizzle coconut oil over your veggies before grilling; the result is delicious, provided you love coconut flavors. The same goes for chicken and seafood – a hint of coconut oil can transform these dishes into something much more exotic. I also love to grill pineapple in coconut oil for a sweet treat.
But the appeal of coconut oil extends beyond its culinary versatility. It’s packed with healthy fats such as lauric acid and medium-chain triglycerides (MCTs). These fats are easily absorbed by your body, providing a quick energy boost and several health benefits.
Oil Usage Tips: Achieving the Perfect Grill
Achieving the Perfect Grill Temperature
Before you start grilling, preheat your grill for 15 to 25 minutes. This ensures that it reaches the ideal temperature and eliminates any harmful bacteria. A properly heated grill will sear the food instantly, locking in moisture and preventing your food from sticking to the grill.
Maintaining Grill Hygiene
Cleaning your grill is easier when it’s hot. Preheating makes it simpler to remove charred residues from previous grilling sessions with a long-handled wire grill brush. Make sure to scrape again immediately after use to maintain cleanliness.
Testing for Doneness
Check your protein’s internal temperature with an instant-read thermometer to ensure your protein is cooked perfectly. This is the most reliable way to prevent under or overcooking.
Deciphering Grill Temperature without a Thermometer
If you don’t have a thermometer, you can estimate the grill’s temperature using your hand. Position your open palm about 5 inches above the grill rack. The temperature is high if you need to withdraw your hand after 2 seconds. If it takes 5 seconds, medium. And if you can keep your hand there for 10 seconds, it’s low.
FAQs
I was not sure about this, as I’m Australian, and we just call it all BBQ, but it turns out they are different. According to the manufacturers of Weber, grilling involves cooking food quickly over a high flame, while barbecuing refers to slow cooking over a low flame. Smoking, on the other hand, entails slow cooking using the smoke produced by the barbecue to enhance the flavor of the food.
One of my main frustrations is that it can be challenging to control the heat. Depending on the size and type of grill you are using, there can be significant variations in temperature from one spot to another. This means food may not cook evenly, resulting in undercooked or burnt pieces.
That depends on the grill, the frying method, the dish, and your preferences. Grilling does not require lots of fat or oil, plus the smoke from a charcoal grill brings out additional flavors in the food. However, frying is often quicker and simpler but tends to produce food with a higher fat content. Ultimately, it depends on your individual tastes!
Grilling is generally considered a healthier cooking method than frying because it does not require large amounts of oil or fat, and much of the fat is rendered off in the cooking process. So, it is better for those on a low-fat diet.
Leave a Comment