Overview
- The technique is reported to create a thin protective layer that reduces sticking and makes flipping easier.
- Guidance calls for halving a clove, rubbing it on fully heated grates, and waiting 10–20 seconds before placing the meat.
- Results vary by material, with the strongest effect on iron or stainless steel and less impact on enameled or coated grills.
- Advisers say to use a single clove to avoid overpowering flavors and to refresh the rub between rounds of cooking.
- Coverage attributes mild cleaning and antibacterial benefits to garlic’s sulfur compounds and notes broader health claims without new lab evidence, with one report adding the film may slow corrosion and ease cleanup.