How To Season Your Grill So Your Food Won't Stick

We've officially reached the dog days of summer. There's no better time to grill out. Steaks, burgers, chicken, kebabs, brats, salmon, shrimp, corn — the options are endless. But by peak summer, when bits of your favorite ingredients have affixed themselves oh-so-stubbornly to the grill, the whole outdoor-cooking situation can get gross. That awkward moment when your guests find remnants of last week's salmon steaks sticking to tonight's turkey burgers? Ouch.

Just like cast-iron skillets, grill surfaces often don't come with a nonstick coating. So you've got to create your own. How? Easily, according to our friends at ChefSteps. Begin by burning off any nasty bits left over from prior cooks. Then grab a wire brush — aluminum foil works okay, too — and scrape and scrub the grill until it's nice and clean. Next, grab a rag, roll it up and tie it with some butcher twine so you have a tight roll that won't unravel. Break out some oil (any type will do) and get your rag all nice and oily. Rub the grill over and over until it's all black and shiny. The next time you grill, your foods of choice will slide right off the surface, even if they're usually super-sticky. Simple, right? Take a look at the quick tutorial video below and be sure to look out for some ribs and brisket advice from ChefSteps in the coming weeks on Food Republic.

ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. The site is currently offering free online classes called Cooking Sous Vide: Getting Started and Burgers, as well as a $10 class called Cooking Sous Vide: Beyond the Basics.