Tiny New York Kitchen: Cleaning Your Grill Grates

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By Victoria Hart Glavin of Tiny New York Kitchen 

Now that you know all about grill safety it’s time to clean your grates. Those grates may have been sitting with grime on them for months. I don’t want to hear any of that “it’s extra seasoning.” Go clean those grates!

Clean grill grates thoroughly before AND after each use. Spick and span grates help prevent food from sticking and ensure that each meal is done to perfection.

Burned on bits of food will come off most easily when they are hot, so it’s best to clean the rack right after grilling while the grill is still warm.

Scrub steel racks with an iron bristle brush and enameled grates with a brass bristle brush. If you don’t have a brush, grip a ball of aluminum foil with tongs and scrub.

Scrape away large bits of burned foods with a sturdy metal spatula.

For more thorough cleaning, wash the grill rack using mild soap and a steel wool pad.

Related Story:

Tiny New York Kitchen: Read This Before You Fire up The Grill on Memorial Day

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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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