[masraum]

Originally Posted by Bill Douglas

I'm lazy. I never clean it properly. I just get it really hot to kill any bacteria that may be living on it, let it cool down a bit and on go the steaks and chicken.

Yep, hot (about 450-500º) then a quick brush. There's usually not much to do since nothing much sticks. I don't cool it off. I drop the stuff on and turn the temp down. I get the nice grill marks/maillard on what I'm cooking.