Learn about the benefits of this technique, which gives meat a unique, aromatic flavour.
When it comes to barbecuing, there are hundreds of tricks and methods to keep in mind to make it as delicious as possible. In this context, there is one little-known but effective trick that more and more people are using: rubbing a bay leaf on the grill before you start.
Although it may seem like a strange custom, bay leaves have real benefits, as they help clean the grill, prevent the meat from sticking, and add a subtle aroma that enhances the flavour of each cut.
Why rub a bay leaf on the grill?
The secret lies in the natural oils found in bay leaves. When rubbed on a cold grill, they form a soft film that removes old grease and residue from previous barbecues. This means there is no need to use chemicals or abrasive sponges: cleaning is easier and more natural.
It also works as a natural non-stick coating. By covering all the iron surfaces, the meat comes off effortlessly, turns over without breaking and retains all its juices. A key detail for impressing at the table.
This method adds a herbal flavour and leaves a warm, subtle fragrance that goes perfectly with red meat, chicken or vegetables. It’s that aromatic touch that enhances the flavour without overpowering it.
How to use bay leaves on the grill: step by step
- Use whole bay leaves, fresh or dried.
- Rub them on the grill when it is cold, so that the oils adhere better.
- Rub them several times until all the iron is covered.
- Light the grill as usual: the heat will finish releasing the aroma.
- If the grill gets dirty quickly, repeat the process between batches.