The Secret To Great Grilling
Tuesday, April 3, 2012 at 2:00AM 
Start the grilling season out right with this heady rule of thumb from Elizabeth Karmel, executive chef at Hill Country Barbecue in New York City. Her secret? Oil the food and not the grates.
Anyone who has left a pan of oil over the burner for too long knows that oil will burn (especially olive oil, which has a lower smoke point than the vegetable and nut varieties.) And when it does, it makes a smoky, rancid, sticky mess.
When grilling, it’s important to get the grill nice and hot before cooking, but oil applied to nicely preheated grates will burn almost immediately, creating a film that actually creates, rather than prevents, sticking. On the other hand, coating the food itself with a thin layer of oil makes a non-stick barrier that keeps all the natural juices sealed in during cooking, so that food stays moist and flavorful.