Is there anything wrong with spraying PAM (cooking oil in a can) on real hot grill grates in a gas grill to prevent meat from sticking?
My Dad practices this and I think it's crazy, as it undoubtedly imparts the taste of burnt PAM into the food. I just brush my meat with canola oil before I season and grill it, and this always prevents sticking. Someone help me settle this argument.
Burnt PAM can't be good, right?