Grilling is one of the most popular ways to cook food in the summer. The debate about whether it’s better to grill directly on the grates or use aluminum foil is an ongoing one. There are pros and cons to both methods, so it often comes down to personal preference. This article will examine the differences between grilling with foil and grilling directly on the grates to help you decide which method you prefer.
Pros of Grilling Directly on the Grates
Grilling right on the grates gives you better sear marks and flavor. When you grill directly on the grates, the food gets nice grill marks from the grates. These grill marks provide extra flavor. The grates also allow any juices, marinades or fats to drip down onto the heat source below. This produces smoke that infuses the food with delicious barbecue flavor.
Grilling directly on the grates allows for more even cooking. There is direct contact between the food and the grates, so the heat circulates evenly around the food. This can help prevent cold or undercooked spots.
You get a crisper exterior when grilling directly on the grates. The food gets seared from all sides, creating a tasty, crispy exterior full of delicious char.
It’s easier to get a nice char. The direct high heat helps create tasty char on meats, vegetables and other foods. This adds both texture and flavor.
There’s less of a mess to clean up. Without foil, there’s no foil to dispose of or reuse after grilling. The grates may require a bit more scrubbing if food sticks, but overall it creates less waste.
Cons of Grilling Directly on the Grates
Food is more likely to stick. Without foil, small or delicate foods can stick to the grates more easily. This can lead to lost food or difficulty flipping.
It requires more monitoring. Grilling directly on the grates means you need to watch the food closely to prevent burning or drying out. Frequent flipping is required.
There is potential for burning the exterior. The high direct heat makes it easier to burn or char food excessively if you are not careful.
Flare ups from fatty foods are a risk. The rendered fat and juices dripping directly on the flames can cause large flare ups that can char the food.
Pros of Grilling on Foil
Grilling on foil makes food less likely to stick. The smooth surface of the foil prevents food from sticking unlike grates. This makes grilling small or delicate foods easier.
It allows for gentler, even heating. The foil distributes and reflects heat evenly around the food, so there are less likely to be cold spots.
Grilling poultices, packets and bundles is easier. Foil works well for making sealed poultices with herbs or sauce inside. These allow food to gently steam and absorb flavors.
It helps minimize flare ups. Grease and fat drips onto the foil instead of the flames, helping reduce large flare ups. Poking holes in the foil also allows some drainage.
Foil makes for easier cleanup. Once done grilling, you can simply dispose of the foil. There are no sticky grates to scrape and scrub afterwards.
Cons of Grilling on Foil
You don’t get grill marks or char. The foil prevents the characteristic grill marks and charring that provide flavor.
Moisture and fat are trapped. This steaming effect can make food soggy and less crispy on the exterior.
The foil can tear. Thin foil can easily tear on the grates allowing food to stick or fall through.
Uneven heating is a risk. If the foil bubbles up, it can shield parts of the food from the heat resulting in uneven cooking.
The foil can stick to the food. When not placed perfectly smooth, the foil can fuse to the food making it hard to remove.
How to Choose Between Foil and Grates
So how do you decide when to use foil vs the grates? Here are some tips:
- Use foil for small, flaky or delicate foods like fish, shrimp or sliced veggies. The smooth surface prevents sticking.
- Use foil for foods prone to flare ups like fatty meats. The foil prevents excessive flaring.
- Use foil for roasted veggie packets, roasted fruit, smoked poultices and other sealed foil packets.
- Use grates for foods you want nice grill marks on like steaks, burgers, chicken pieces and hot dogs.
- Use grates when you want an extra crispy exterior full of char flavor.
- Use grates for foods that won’t be harmed if a small portion sticks like thick chops, corn on the cob, asparagus spears.
In many cases, you can start food on foil to get it partially cooked, then transfer it directly to the grates towards the end to finish off with nice grill marks and crisping. A combination approach results in food that is gently cooked throughout yet has a tasty sear.
Grilling Vegetables in Foil vs on Grates
Grilling vegetables is healthier than frying them. Both foil and grates work well for grilling veggies, you just need to adjust your technique. Here is a comparison:
Grilling Vegetables on Foil
To grill vegetables on foil:
- Use a large sheet of heavy duty aluminum foil.
- Place veggies in center and add desired seasonings like oil, herbs, salt and pepper.
- Seal up foil into a well wrapped packet.
- Grill packet on medium heat turning occasionally until veggies are tender.
- The steaming effect gently cooks the veggies while infusing flavor.
Benefits of grilling veggies in foil:
- Delicate veggies don’t get crushed or fall through grates.
- No sticking or lost veggies.
- Gentle, even steaming.
- Infuses seasoning flavors.
- Minimal charring.
Grilling Vegetables on Grates
To grill vegetables directly on the grates:
- Coat veggies with oil to prevent excessive sticking.
- Grill over medium high heat turning occasionally.
- Softer veggies may need a grilling basket.
- Watch closely to prevent burning.
Benefits of grilling veggies on the grates:
- Gets nice charring for more flavor.
- Allows excess moisture to drip away so veggies aren’t soggy.
- Can get a nice sear while cooking through.
- Easier to apply glazes and sauces directly.
Grilling Meat in Foil vs on Grates
Meats can be grilled both directly on the grates or using foil. Here is a comparison:
Grilling Meat on Foil
Grilling meat on foil works best for delicate or thinner cuts. For example:
- Boneless chicken breasts
- Pork chops
- Fish fillets
- Shrimp
- Kabobs
- Vegetables
- Fruit slices
Tips for grilling meats on foil:
- Use heavy duty foil to avoid tearing.
- Place foil on grates then add seasoned meat.
- Seal packets but leave small vent holes.
- Cook over indirect heat, avoid direct flames.
- Cook until meat is cooked through.
- Let rest before opening packets.
Grilling Meat on Grates
Grilling meat right on the grates is ideal for thicker, sturdier cuts. For example:
- Steaks
- Burgers
- Pork chops
- Chicken pieces
- Hot dogs
- Sausages
- Kebabs
Tips for grilling meats on grates:
- Pat meat dry before grilling.
- Use medium-high to high heat.
- Sear both sides to get grill marks.
- Move meat from direct to indirect heat as it cooks.
- Cook until it reaches desired doneness.
- Let rest before slicing for juicier meat.
Grilling Fruit in Foil vs on Grates
The high heat of the grill works great for intensifying the sweet flavors of fruit. Both foil and grates work well, just follow these guidelines:
Grilling Fruit in Foil Packets
Grilling fruit in foil is an easy mess-free way to infuse new flavor. Try it with:
- Pineapple slices
- Peach halves
- Apple wedges
- Pear slices
- Plums or apricots
- Mango chunks
- Watermelon slices
Instructions:
- Toss fruit with flavorings like brown sugar, honey, spices.
- Wrap in foil, seal packet.
- Grill on medium turning occasionally until softened.
- Unwrap and serve plain or with ice cream.
Grilling Fruit Directly on Grates
You can also grill fruits like pineapple and mango directly on the grates. Tips:
- Cut into thick slices so fruit doesn’t fall through.
- Brush with oil to prevent sticking.
- Grill on medium high, turn frequently.
- Watch closely to avoid burning.
- Charred fruit slices make great garnish.
Grilling Fish and Seafood in Foil vs on Grates
Both foil and grates work for grilling seafood. Follow these tips for best results:
Grilling Seafood in Foil Packets
Delicate fish and seafood grill well sealed in foil packets. Good choices include:
- Fillets of salmon, tilapia, cod, halibut, trout
- Shrimp
- Scallops
- Mussels or clams
Instructions:
- Place seasoned seafood on a foil sheet.
- Add herbs, citrus, wine or other flavorings.
- Seal packet leaving a small vent.
- Grill on medium indirect heat until opaque.
Benefits of foil:
- Gentle, even cooking.
- Infuses moisture and flavor.
- Prevents sticking and falling through grates.
Grilling Seafood on Grates
Grilling seafood right on the grates adds nice char. Good choices include:
- Thicker fish steaks or fillets.
- Whole fish or butterflied.
- Oysters or clams in the shell.
- Prawns or jumbo shrimp.
- Squid or octopus chunks.
Tips for grilling on grates:
- Brush fish with oil to prevent sticking.
- Use a fish basket as needed.
- Cook over direct medium-high heat.
- Turn carefully halfway through.
- Cook just until opaque throughout.
Conclusion
Grilling with foil and grilling directly on the grates both have benefits. Foil is great for gentle steaming and preventing sticking. Grates provide nicer char and allow excess moisture to drip away. Combine both methods by starting food in foil then finishing on the grates. Consider the type of food, your desired texture and convenience when deciding between foil and grates.
With some strategic foil use and proper grate grilling, you can have delicious barbecue with the right amount of smoky char and tenderness every time. Experiment with the various grilling methods to find what works best for each food. In no time, you’ll be an expert at knowing when to use foil vs. when to go right on the grates. Your grilling skills will be the envy of the neighborhood.