Insider’s Guide to Successful Barbecue Cooking on a Gas Grill - Part Two, Maintenance and Safety

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Insider’s Guide to Successful Barbecue Cooking on a Gas Grill - Part Two, Maintenance and Safety
By Richard C Myers

In part 1 the Grilling Coach gave you some advice on the different methods of cooking on your gas grill. But if your grill is not looked after, its performance will be impaired and it could be unsafe too. So here are some tips on maintenance and safety …

If you smell gas:

1.Shut off the gas supply to the grill.

2.Open grill lid.

3.Extinguish any open flame.

4.If odor continues, immediately call your gas supplier.

Always raise the lid before lighting. Never bend over the grill when lighting. If the burner does not ignite:

1.Turn the control knob to Off, wait 5 minutes, and try igniting again.

2.Check the gas supply.

3.Check for obstructions in the gas line.

4.Check for spider webs in the venturi tubes (short tubes connecting burner to gas manifold). Plugged venturi tubes prevent the propane from flowing to the burner.

Location and Clearances

If your gas grill is to be close to the house or any other combustible surface, observe and follow the manufacturer’s instructions for clearances from combustible materials.
Safety Reminders

Always keep a fire extinguisher nearby.

Keep the area around and under the grill free from anything that might obstruct the flow of air for combustion and ventilation.

Do not install grill under overhead, unprotected combustible surfaces! Grills should be outdoors in a well-ventilated space, not in a garage or other enclosed area.

Do not store or use gasoline or any other flammable vapors or liquids near the barbecue or any other appliance.

Keep electrical supply cord and gas supply hose away from any heated surface.

Do not use charcoal in your grill; it will dissipate and plug the holes.

Do not operate your grill if there is a gas leak. Do not use a match to check for gas leaks otherwise you could figure in the Darwin Awards! Always use a soap water solution.

Do not disconnect any gas fittings while grill is being used.

If your barbecue does not ignite immediately, or if the burners go out during use, turn all controls Off and wait 5 minutes before attempting to relight.

Set the grill on a level surface out of traffic paths.

Keep young children and pets away from barbecue to prevent serious burns.

As soon as you are finished using the barbecue, turn Off the cylinder shutoff valve first and then turn the grill controls to Off. This allows gas in the gas lines to burn off.

Tighten and check all connections each time the cylinder is filled and reconnected to your grill.

If your tank is rusty or dented your propane dealer should check it. Propane cylinders require inspection, fitted with a new relief valve, and re-qualified 10 years from date of manufacture.

Testing for Gas Leaks

Check for gas leaks every time you disconnect and reconnect your gas fitting. Once all connections have been made and valve knob is in the Off position, turn gas on at the cylinder and check for leaks. Never test with a lighted match! Test with a soap water solution. Do not smoke while testing!

To prepare a soapy solution, mix one part dish detergent and one part water. Paint every joint in the pipeline. Bubbles, a hissing sound, or an obnoxious odor indicate gas leaks. Turn gas off and tighten any connection that appeared to be leaking. Retest for leaks.

Storing Your Gas Grill

When the grill is to be stored indoors, the cylinder must be disconnected from the grill and stored outdoors in a well-ventilated area. If the cylinder is not disconnected from the grill, the grill and cylinder must be stored outdoors in a well-ventilated area.

To ensure safety and good performance, your local dealer, your gas company, or a qualified serviceperson should handle all adjustments, servicing, and replacement parts such as burners, valves and regulators.

So there you have it, top advice for safe and successful gas grilling. Grill smart, not hard, to really enjoy your barbecue!

Want the best barbecue tips and advice? Want to impress friends and family with your beef grilling recipes? Then visit the Grilling Coach now.

Article Source: http://EzineArticles.com/?expert=Richard_C_Myers
http://EzineArticles.com/?Insiders-Guide-to-Successful-Barbecue-Cooking-on-a-Gas-Grill—Part-Two,-Maintenance-and-Safety&id=1296597

Popularity: 5% [?]

Insider’s Guide to Successful Barbecue Cooking on a Gas Grill - Part One, Methods

Insider’s Guide to Successful Barbecue Cooking on a Gas Grill - Part One, Methods
By Richard C Myers

Grilling is grilling, Right? Er, no, wrong! In order to get the most out of your gas grill, you need to be master of the different techniques. The trouble is that the instructions that come with the grill seldom tutor you in the real arts of grilling so here is the Grilling Coach’s advice on outdoor cookery methods …

Indirect Method

The indirect method works much the same way as a convection oven. You operate one burner and place the food over the other. The operating burner provides the heat, surrounding and cooking the food on the other side of the grill allowing you to cook slowly without the food coming in contact with the flames.

Since the heat is circulating, it is not necessary to turn the food. All preheating and cooking is done with the lid down.

Surface Broiling with Lid Raised

This method of broiling exposes only the bottom side of the meat or food to cooking temperatures. It is the slowest method of cooking on a gas grill and is, therefore, suitable only for foods that cook quickly.

Surface Broiling with Lid Lowered or Closed

Foods cook more quickly when the lid is lowered because heat is confined in the grill and both the top and bottom surfaces of the food are exposed to cooking temperatures.

You will also get smokier flavor when you cook with the lid lowered, as there is more flaming and more smoke. Be careful not to overcook the food, though. When broiling steaks or hamburgers, use a High setting to sear the surface. This will help keep the meat inside moist and juicy without overcooking the center of the meat.

Roasting or Baking

You can make your gas grill an oven by closing the cover. Using burner adjustments and the heat indicator, you can control the temperature inside the grill and use it to bake, roast, or barbecue an incredible variety of foods.

Rotisserie Broiling

Rotisserie broiling has several advantages. The meat browns and cooks evenly on all surfaces and does not require constant attention. Whole turkeys, chickens, hams, and large roasts can be barbecued with delicious results. Exact degrees of doneness can be easily determined by the use of a meat thermometer.

Insert the spit rod lengthwise through the center of the meat, balancing it carefully. Secure with holding forks. Roll the spit in the palms of your hands to see if it is balanced. If the weight is not evenly distributed, the spit rod will stop turning once the heavier side of the meat rotates to the down side.

Flare-ups

Reasonable amounts of flaming and smoking are desired in broiling or cooking most kinds of meat because that is what produces the barbecue flavor, the essence of outdoor cooking. Of course, too much will cause burning and charring of the meat and should be avoided.

To reduce or eliminate flare-ups:

Trim surplus fat off meat or fowl before cooking.

Purchase lean cuts of meat and ground chuck or round for hamburgers.

Avoid pre-basted turkeys, as they are filled with oil and need careful watching for excessive flare-ups.

Cook with grids at top level and, if necessary, burner at lower setting.

Have a squirt bottle of apple juice handy to douse minor flare-ups. Use baking soda for grease fires.

Flaming can be controlled, in some cases, by adjusting the lid slightly open.

Smoking

Covered grills give wonderful added smoke flavor to meat, poultry, and fish. Smoking woods are available in chips or chunks. Chunks burn longer than chips and are better for foods with longer cooking times. Soak wood chips and chunks in water for about one hour before using. Use a handful or two of chips or two or three chunks at a time placing them evenly over the lava rocks, being careful not to smother the fire. The more wood used, the stronger the flavor.

Do not use wood that has been commercially treated with chemicals. Softwoods such as pine are not recommended, as they give the food a bitter flavor.

HICKORY has a definite “smoked” flavor — robust and western.

MESQUITE has a lighter “smoked” flavor — more southern in taste.

APPLE AND CHERRY WOODS have a more delicate flavor and are excellent with poultry.

NUT WOODS have a milder smoke flavor.

GRAPEVINE CUTTINGS have a subtle sweet flavor.

For additional flavoring, throw some garlic cloves, fresh or dried herbs, or fruit rinds on the rocks.

Cooking Times

A cooking time chart is not an exact guide for cooking with a gas grill because you will be cooking outdoors where temperatures and wind can influence the rate of cooking. Different grills, size of the meat, and how often the lid is raised also have an effect on the cooking times.

There is no better way to ensure good cooking results than careful attention to the food on the grill. If you are cooking thick cuts of meat or whole fowl, a meat thermometer is your best insurance of exact cooking results, but be careful as some meat thermometers, left in while cooking, can give false readings. Your best guide is your own experience in the use of your gas grill. You will soon become an expert in gauging the amount of time needed to cook various foods and meats to the desired degree of doneness.

High Setting (Approximately 550°F/290°C)

Use this setting for searing steaks and chops, for a fast warm-up or for burning food residue from the grills after you are finished cooking. You seldom use this setting for extended cooking.

Medium Setting (Approximately 450°F/230°C)

Use this setting for most grilling, roasting and baking as well as for hamburgers and vegetables.

Low Setting (Approximately 350°F/180°C)

Use this setting for rotisserie cooking and smoking. (Given temperatures will vary with the outside temperature and the amount of wind.)

Cleaning

Once you are finished cooking, burn off any food residue by setting the control to High, closing the lid and heating for 5 to 10 minutes or until the smoking stops. After turning the heat off, use a long-handled wire brush to clean the grills. Protect your hands with oven mitts. You do not have to clean your barbecue after every use, but if you wish to give it an occasional scrubbing, use a mild solution of soap and water and rinse thoroughly. Never use a commercial oven cleaner.

For a more thorough cleaning of the grill and briquettes, place a large piece of heavy-duty aluminum foil, shiny side down, on top of the cooking grill. Leave gaps on the sides of the grill open so you are covering only three-quarters of the cooking surface. Ignite the grill with the burners on High, close the lid and let heat for 10 minutes. Turn all burners off and let cool. Remove the foil.

In part 2 the Grilling Coach deals with preventive maintenance and safety.

Want the best barbecue tips and advice? Want to impress friends and family with your grilling skills? Then visit the Grilling Coach now.

Article Source: http://EzineArticles.com/?expert=Richard_C_Myers
http://EzineArticles.com/?Insiders-Guide-to-Successful-Barbecue-Cooking-on-a-Gas-Grill—Part-One,-Methods&id=1296596

Popularity: 4% [?]

Grilled Blackened Cedar Plank Salmon

The following video is a recipe and instructions for Grilled Blackened Salmon on a Cedar Plank. The Chef in this video mentions a special blackened seasoning that he is using, but you can make your own blend or you can purchase a ready made blend of blackening spices at your supermarket.

Here is the Cedar Plank Blackened Salmon Video:

The cedar plank imparts a subtle but wonderful smoky flavor to the salmon while grilling. After using the cedar plank I will never grill salmon any other way.

Make certain that you soak the cedar plank for at least four hours, or overnight. The soaking will help lessen the chance of the cedar plank catching fire.

There are a variety of different blackening spice mixtures that you can make. Below is only one example:

- 4 teaspoons paprika
- 1 teaspoon ground dried oregano
- 1 teaspoon ground dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon finely ground black pepper
- 1/2 teaspoon finely ground white pepper
- 1/2 teaspoon garlic powder

Directions:
Mix all spices together and store in an air-tight container. You should then store the container in a cool dark place.

Enjoy!

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Popularity: 36% [?]

Cooking Corn on the Grill

Cooking corn on the grill is one of the best methods for preparing this delicious food.

There is nothing more satisfying than fresh sweet summer corn cooked on the grill. Not only is grilled corn on the cob tasty, it is also one of the most affordable side dishes on the face of this earth. It is also very easy to make.

INSTRUCTIONS:

The first step is to remove any leaves from the corn husk and the tough outer layers of the corn husks, saving a few husks to use as twine. Then peel back the remaining corn husks , being careful not to remove the corn husks completely as we will need to have the husks in tact while grilling. The corn husks act as a protective barrier to prevent the corn from being burned and they also allow the corn to steam by keeping water trapped inside. The corn husks also impart a delicious smoky flavor to the corn.

Once you have carefully pulled back the corn husks, remove the silk . The silk is that string like substance that covers the corn. Remove as much of the silk as possible.

Next we are going to soak the corn in cold water. Soaking the corn helps to keep the corn moist while grilling.

Grab yourself a large pot and fill it with water or you can fill your kitchen sink with water. Add the corn and allow it to soak in the water for 30 minutes to an hour. Once the corn has finished soaking, go ahead and shake off any excess water.

Now let’s prepare the grill.

If you are using a gas grill, preheat the grill and get those grates nice and hot. When the grates have become hot, lower your heat to medium to medium high.

If you are using a charcoal grill, light your charcoal and let them burn until your coals are medium-hot.

Prepare the Corn

Gently pull back the husks of the corn and brush with olive oil or butter.

Then, using one of the tougher corn husks that you saved, tie that around the top end of the corn. This will keep the corn sealed while grilling.

Grill It!

Place the corn on the grill and cook , turning occasionally. The cooking time for corn on the cob will be approximately 15-20 minutes.

Once the corn has finished cooking, remove from the grill. Carefully peel back the husks. Use caution, corn will be very hot. Add butter , salt and pepper, or you can try the delicious recipe below:

GRILLED MEXICAN CORN ON THE COB ( ELOTE )

INGREDIENTS:

8 Ears of Corn

1/2 Cup of Mayo

1 Cup of Grated Parmesan or Cotija Cheese

1 Tsp Chili Powder

1/2 Tsp Cumin

1/4 Tsp Salt

1/4 Tsp Black Pepper

1 to 2 Limes

In a small bowl combine the mayo and the lime juice.

In another small bowl combine cheese and the spices.

Brush the cooked corn with mayo mixture then sprinkle on the cheese and spice mixture. Serve immediately. Enjoy!

(3 votes, average: 4.33 out of 5)

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Popularity: 71% [?]

BBQ Chicken Recipe Beer Can Barbecue by the Pit Boys

Popularity: 47% [?]

Grilling and Smoking Chicken

Grilling and Smoking Chicken
By Aaron Ralston

Chicken is one of my favorite meats to cook. It is low in fat, high in protein, and if
cooked correctly, it will definitely be a crowd pleaser. There are many different
recipes for grilling and smoking chicken, and I have included my two favorite
recipes below. I am known as The Smoker King, and I am the author and
Webmaster of “Outdoor Cooking: Barbeque, Sauces, Mops, Rubs,” so you can bet
that my favorite way to cook chicken is outdoors, on a grill or smoker.

The first recipe is one that I use when I cook chicken fajitas. The marinade gives a
tequila-lime twist to the chicken, which is great for Mexican-type dishes. The
second recipe is my take on the famous beer can chicken recipe. Through my
experience, I have found that placing the chicken on a beer can throne while it is
smoking produces a juicy, tender bird. Smoking chicken is one of my favorite ways
to cook chicken, and after you have tried this recipe, I believe that you will really like
smoking chicken too.

Grilled Tequila Lime Chicken

Ingredients:

4-Chicken Breasts

2-Cups of Margarita Mix (I prefer Mr. and Mrs. T’s)

1/2-Cup Vinegar

1/2 Cup Olive Oil

1-Tbsp Onion Powder

1-Tbsp Garlic Powder

1-Tbsp Cajun Seasoning

Lemon Pepper

Option for a kicked up version: Add one shot of Tequila

Recipe:

1. Trim chicken breasts to remove fat

2. Using the flat side of a meat tenderizer, pound the each chicken breast until they
are about 3/8 to 1/2 inch thick.

3. Mix all ingredients into a bowl just big enough to hold the chicken breasts while
they are completely covered in the marinade.

4. Add chicken breasts, and refrigerate for 1/2 to 1 hour. The longer they stay in
the marinade, the more Tequila lime taste they will have.

5. Season both sides of the chicken with Lemon Pepper before grilling.

6. Grill over medium heat for about 3-5 minutes per side. Times may vary
depending on heat, just make sure that the meat is white throughout the breast,
and the juices run clear.

This is a great recipe for chicken fajitas.

Here is my recipe for Cajun smoked, beer-can chicken.

Injection Ingredients:

1. A 3 or 4 pound chicken

2. 1/2 cup melted butter (room temperature)

3. 2 tablespoons of Tony Chachere’s seasoning (more for a spicier chicken)

4. 1-teaspoon garlic powder

5. 1/2 cup vinegar

Rub Ingredients:

1. Olive oil

2. Tony Chachere’s seasoning.

Mop Ingredients:

1. Apple Cider

2. A Spray Bottle

Other:

1. A beer of your choice (1/2 full)

2. 3 cloves of garlic

3. About 3 tablespoons of chopped garlic

Directions:

1. Whisk all injection ingredients together.

2. Using a kitchen syringe, inject the liquid into various spots on the chicken. Try to
be even as possible, injecting about 1/2 of the mixture into the breasts, and the
other 1/2 throughout the rest of the chicken.

3. Rub the chicken down with olive oil, and apply an even layer of Tony’s to the bird.

4. Drink half of the beer, widen the opening at the top of the can, then put the garlic
and onion in the can.

5. Place the bird on the can. It should sit up by itself.

6. Preheat your smoker to about 250 F degrees. I use hickory for chicken, charcoal
works well too.

7. Put the chicken on the smoker and spray the chicken with the apple cider about
every 30 minutes.

8. Smoke the chicken for 3-4 hours, or until the internal temperature of the thickest
meat reaches 180 F Degrees.

I hope you enjoy both recipes as much as I do. You can find many more at my
website listed below.

Aaron Ralston, also known as The Smoker King, is the owner of Outdoor
Cooking: Barbeque, Sauces, Mops, Rubs at
http://www.thesmokerking.com. Check out thesmokerking.com today to learn
many great barbeque and cooking recipes and techniques.

Article Source: http://EzineArticles.com/?expert=Aaron_Ralston
http://EzineArticles.com/?Grilling-and-Smoking-Chicken&id=123189

Popularity: 57% [?]

Grilling Corn on the Cob

Here is a wonderful video that demonstrations grilling corn on the cob.

Enjoy!

Popularity: 52% [?]

Charcoal Grilling Cooking Tips - How To Start Your Charcoal Easier With Charcoal Starters

Charcoal Grilling Cooking Tips - How To Start Your Charcoal Easier With Charcoal Starters
By Josh Dusick

If you are like me, you love outdoor cooking on a charcoal grill or barbecue. There is nothing better than sitting outside on a nice summer afternoon or evening, enjoying the warmth of your grill or fire pit, enjoying a drink and grilling up some delicious food. The flavors and aromas imparted by real wood charcoal are irreplaceable. A charcoal grill or a wood fire pit and my favorites because of the real wood fire, smoke and aromas they give off.

However, charcoal can be hard to work with, especially if you don’t have much experience with it. So should you just give up the charcoal cooking and buy a gas barbecue? Not just yet! There are some tips for getting your charcoal going quickly which can help make the prep work on your outdoor grill easier.

I am going to cover three types of charcoal starter that can be used to fire up your coal and get cooking. Read carefully, because I have tips on how to use each one better and my recommendations on the best of the bunch, their advantages and disadvantages.

Ok, so here we go!

• Lighter Fluid - Lighter fluid is the traditional way to start your charcoal. It works, but can be difficult and messy.How to use it - Start by building a pyramid-shaped pile of charcoal in your grill or barbecue. It helps to have a small indentation at the top rather than a point. Turn your bottle of lighter fluid upside down and firmly squeeze for about 3 to 5 seconds, aiming the fluid into the indentation at the top of the pile of charcoal. Close and store your lighter fluid and then light the charcoal with a match. I recommend using long fireplace matches to avoid burning your hands! The coal will immediately ignite in flames. However, flames are not the goal, you want the charcoal to get hot enough to start burning themselves, developing hot, glowing embers. This takes some time.Some tips are to give the charcoal some time and avoid wind. Wind will blow out your fire. However, you don’t want to cover your grill just yet because it needs oxygen to get ignited. Your charcoal is ready when most of the briquets have a layer of grey ash developed over most of their surface. If your charcoal stops burning before it is lit and does not seem to be progressing, you occasionally need to add more lighter fluid. Try to avoid using too much and be careful, it will flare up as soon as you spray more lighter fluid on those hot coals!Pros - Lighter fluid is available everywhere, cheap and it does work, eventually.

  Cons - Lighter fluid is much less reliable in getting your charcoal lit, often taking several tries before your coals are ready. It can take longer than the other methods. Also, you are using chemicals, like kerosene, to ignite your charcoal. While this does burn off before you add your food theoretically, I definitely don’t want chemical aromas or fumes in or near my food.

• Electric Charcoal Starter - These are basically a metal loop attached to a handle which plugs into a standard power outlet. The electrical supply creates a current in the metal loop which heats it to very high heat, similar to an electric stove burner. This heat is used to ignite your charcoal. These electric charcoal starters are generally available in home supply stores and anywhere grills and barbecue supplies are sold.How to use it - Spread a layer of charcoal briquets on your charcoal grate in your barbecue. Next, lay the metal loop of your electric charcoal starter on top of this layer of charcoal. Then cover the starter with more charcoal. Plug in the electric starter and wait. After about 8 to 12 minutes the coals around the starter have ignited sufficiently, getting a grey ash covering their surface, to get the rest of the coals around them started. Unplug your charcoal starter and remove it. You may need to wait a while longer before the rest of your charcoal has ignited and the majority of briquets have a layer of grey ash on their surface.Pros - The electric charcoal starter is an easy way to start your grill. You don’t need to deal with flames, flammable materials or matches. There are no chemicals involved and it is reusable.Cons - Obviously, you need an electrical outlet nearby your grill for this to work. If you are grilling at a park, beach or campground, this may not be practical. Occasionally these can take a bit longer to start your charcoal but are generally faster than using lighter fluid.
• Charcoal Chimney Starter - This is my personal favorite way to start my charcoal! Chimney starters can also be found in most home supply stores and anywhere grills and barbecue supplies are sold. I recommend finding the largest chimney you can find so that all your charcoal can be started in one step. I personally use the large Weber brand chimney starter which is widely available. Otherwise, after the charcoal in the chimney is dumped out, you have to add more briquets that take time to ignite off of the initial charcoal. If you have a very large grill, another option is to use two or more chimneys at the same time to get your charcoal ready.How to use it - The chimney is basically a large cylindrical metal tube with a large handle and a metal grate in the middle to hold your charcoal. The bottom edge has holes in the metal sides to light your fire. The first step is to fill the top portion of your chimney with charcoal. Fill to just below the top rim, but avoid over-filling it. Next, crumple up two or three pieces of newspaper and place them in the bottom part of the chimney from below (below the grate holding your charcoal). You don’t want so much that it is packed tightly as it needs some oxygen circulation to light easily and burn hot. Set the chimney down inside your grill on the charcoal grate. Now light the newspaper. This is best accomplished using long fireplace matches which you introduce through the holes in the bottom of the chimney. Light in multiple places to ensure all your newspaper gets ignited. If you don’t have long matches, you can lift up the chimney and use a lighter or small match to light the newspaper.Now just sit back and wait! The burning newspaper inside the chimney will ignite the lower charcoal. As this burns the flames will ignite charcoal higher and higher in the chimney. Keep an eye on it, but wait until there are small flames starting to be visible near the top of your chimney and you can see the lower levels of charcoal glowing. At this point simply tip the chimney over and pour out your burning charcoal on the the charcoal grate in your grill. They are ready to use when there is a layer of grey ash covering most of the briquets.Pros - The chimney starter is easy to use. It ignites all your charcoal quickly and does not require any chemical starters. It is reusable and lasts a long time.

  Cons - Very rarely, your charcoal will not ignite with the first try and will require the addition of one or two more pieces of wadded up newspaper. Otherwise, the only downside to the chimney fire starter is that you need a few pieces of newspaper handy to get it lit!

Well there you have it! Three options for starting your charcoal for easier, quicker outdoor grilling. These are not the only ways to start charcoal, but they are the most common and in my opinion the more reliable and easy.

For other tips on outdoor cooking on a fire pit, grill or barbecue or even cooking in your fireplace, see The Fire Pit and Grilling Guru Guide.

Have fun and enjoy your charcoal grilling!

Josh Dusick is the editor of the Fire Pit and Grilling Guru website at http://www.firepit-and-grilling-guru.com where you can get information about grills, barbecues, fire pits, indoor grills, firewood, charcoal, grill and fire pit cooking, cooking in your fireplace, grill food and wine pairing and even how to build an outdoor fire pit. Take your cooking with fire to the next level!

Article Source: http://EzineArticles.com/?expert=Josh_Dusick
http://EzineArticles.com/?Charcoal-Grilling-Cooking-Tips—How-To-Start-Your-Charcoal-Easier-With-Charcoal-Starters&id=453438

Popularity: 14% [?]

Starting a Charcoal Fire

This podcast demonstrates an alternative method of starting a charcoal grill using a chimney starter.

Popularity: 12% [?]

How to Cook a Really Good Burger

This video demonstrates how to prepare and grill the perfect burger.

Popularity: 10% [?]

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