51–60 of 324 posts
Let the carbon build up. It's seasoning and food doesn't stick to it.
Just preheat the grill to burn off any remains from the prior use. If there's really heavy buildup, use a straight edge scraper like a paint scraper or heavy spatula.
Cleaning a grill down to shiny bare metal is a sure way to have all your food stick to it every time.
Steel wool is safer, no doubt, but this shouldn't really be anything more than a freak occurrence if you clean a grill properly. The wire brush is just the first step to remove the coarse stuff. Soap, water, and some kind of fine abrasive pad or scrubbing cleaner should remove these barbs. I guess at some restaurants, they're more concerned about speed and don't take the care...
Being safe is a perfectly good strategy for an individual, but it's asking for trouble on a societal level.
So what are some alternatives?
Why do you clean a grill? Let the carbon build up. It's seasoning and food doesn't stick to it. Just preheat the grill to burn off any remains from the prior use. If there's really heavy buildup, use a straight edge scraper like a paint scraper or heavy spatula. Cleaning a grill down to shiny bare metal is a sure way to have all your food stick to it every time.
There were some good tips on how to avoid the brushes for once.
Why do you clean a grill? Let the carbon build up. It's seasoning and food doesn't stick to it. Just preheat the grill to burn off any remains from the prior use. If there's really heavy buildup, use a straight edge scraper like a paint scraper or heavy spatula. Cleaning a grill down to shiny bare metal is a sure way to have all your food stick to it every time.
Chicken sticks to it ime. Probably depends on "variables" such as ambient temp, grate diamater and flame height below the grate.
Earlier quoted context omitted.
There are brushes that don't use bristles. For example: https://www.amazon.ca/gp/aw/d/B073VHLQNW/ref=mp_s_a_1_4?ie=U...
FYI that one is a Chinese knock-off of the Kona brush I mentioned in my comment.
So I'd go with the generic versus a label that is knowingly producing a dangerous bristle brush.
1. Let the grill get hot, simple by waiting some minutes with the charcoal on fire
2. Rub with something to clean old grit, with paper, half of an onion, piece of fat from some meat and any sponge slightly wet being good.
Earlier quoted context omitted.
"No way" short of sensible government regulation. Too bad regulation is bad for business or we could all enjoy our food without fear of wire bristles.
Banning bristles is unnecessary as long as they are used correctly, which is only before further cleaning.
Restaurant-grade grill cleaner (basically industrial-strength oven cleaner) is pretty effective. You don't need to do a lot of heavy scrubbing if you use it properly.