Insider’s Guide to Successful Barbecue Cooking on a Gas Grill - Part Two, Maintenance and Safety
August 25, 2008
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Insider’s Guide to Successful Barbecue Cooking on a Gas Grill - Part Two, Maintenance and Safety
By Richard C Myers
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.
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Insider’s Guide to Successful Barbecue Cooking on a Gas Grill - Part One, Methods
August 25, 2008
Insider’s Guide to Successful Barbecue Cooking on a Gas Grill - Part One, Methods
By Richard C Myers
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.
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Cooking Corn on the Grill
July 14, 2008
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.
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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Grilling Corn on the Cob
April 25, 2008
Here is a wonderful video that demonstrations grilling corn on the cob.
Enjoy!
Popularity: 52% [?]
Barbecue Cooking Tips - Indirect Heat Grilling For Perfectly Done Outdoor Roasts
April 3, 2008
Barbecue Cooking Tips - Indirect Heat Grilling For Perfectly Done Outdoor Roasts
By Josh Dusick
Most of us know how to make basic grilled foods like burgers, hot dogs, steaks and sausages. These are generally cooked by the most basic form of grill cooking, direct heat cooking. Direct heat grilling means that the food is directly over your heat source (hot coals or gas burners) and cooks from this direct heat. Direct heat is perfect for smaller food items that you want to quickly sear the outside, producing that beautiful browned caramelization on the surface, while sealing in the juicy freshness of the inside. It is the ideal cooking style for steak which is nice and browned on the outside yet pink and juicy on the inside.
However, what many grilling neophytes don’t know is that direct heat is not the only way to cook on a barbecue! Another important style of cooking is indirect heat grilling. Indirect heat relies on a heat source which is not directly next to or beneath the grilling food, but is rather separated by some distance. With the lid closed on your barbecue, this gentler form of heat cooks the food by convection of ambient heat in the hot air and smoke within your grill, rather than by direct radiant heat from the coals. This is similar to the way food cooks in your oven when roasting, except without the wood smoke!
So why should you learn how to cook with indirect heat? What is it good for? Well, if you tried to grill a whole chicken with direct heat over very hot coals, the surface skin and fat would be burnt to a crispy, black char long before the interior was fully cooked. Also, by the time the middle was cooked, the flesh would be dried out. You would loose the surface flavors and juicy interior of a well roasted chicken. So the solution? You guessed it, indirect heat. Indirect heat allows your larger cuts of meat to cook slowly, developing the outer brown color more slowly while allowing the interior to cook to perfect doneness. A perfect rack of ribs requires the meat to cook slowly until the meat is tender and almost falling off the bone. A chicken should cook completely while the exterior does not char. All this and more can be accomplished with indirect heat.
So how do you do it? Lets find out!
- For starters, you will need a couple of things to help make your indirect grilling perfect (you can do without them, but they are helpful:
- A shallow metal pan or dish half-filled with tap water
- A meat thermometer
- A grill thermometer (if your grill doesn’t have one built-in)
- Start your charcoal or gas burners as you normally would.
- If you are using charcoal, when your charcoal is all hot and ready (when the briquets have a layer of grey ash over them), separate the coals onto the two sides of your grill. You will have two piles of coals on either side of your grill with a large empty space in the middle. Weber and other companies make indirect grilling coal holders just for this purpose which are basically metal baskets that hold charcoal on either side of your grill. However, you can do without any special equipment.If you are using a gas grill, you can use indirect heat by turning off one of your burners to have a less hot spot on your grill. Ideally, if you have three burners, you would turn off the middle one, leaving the two side ones on. If you only have two burners, turn on on and leave the other off.
- Place the metal pan with water in it in the middle of your charcoal grate, between the two piles of charcoal (on on the turned off burner if you have a gas grill). This will catch drippings from your roasting meat and will also help keep the interior of your grill humidified so that your meat doesn’t dry out.
- Put your grill grate on.
- Close the lid of your grill and let the heat accumulate. Use your grill thermometer to check the temperature inside your close grill to make sure there is adequate heat. If it is not warming up, either add more coals and wait for them to start burning or turn up your burners if you have a gas grill
- Open your grill and place your prepared food (whole chicken, ribs, roast, etc.) in the “indirect heat zone” of your grill. This is the open area, under which there are no coals or gas burners burning.
- Close the lid and let your food roast.
- Check back periodically and flip your meat over or rotate it occasionally. Also check that there is still adequate heat in your barbecue. Baste your meat regularly when the surface dries out to keep it moist, about every 15 minutes.If the surface of your meat looks like it is browning too fast in any one area, be sure to turn or flip it so that all sides get equal heat and exposure. If it still seems like the surface is cooking too fast, your heat may be too high or the roast is getting too much direct heat from one of the heat sources. Attempt to move the charcoal away further or move the roast to a more isolated spot on the grill.Always remember to keep the cover of your grill closed between checking on your food. You want to keep all that good heat inside to help roast your meat!
- When your roast is looking like it may be done, begin testing for doneness. The most accurate way to do this is with a meat thermometer inserted into the thickest part of the meat (on a chicken this is the deepest part of the inner thigh meat or deep in the breast). Do not put your thermometer up against bone as this can artificially increase the temperature reading. Most thermometers have readings for doneness for beef, pork, and chicken. If yours does not, general rules to go by for chicken is 165 degrees, pork 160 - 170 degrees, beef/lamb/veal 145 for medium rare, 160 for medium and 170 for well done. If you do not have a meat thermometer, you can prick the meat deeply with a skewer or fork. If pork and chicken are done adequately, the fluid that runs out should be clear, not red or pink. If all else fails, cut a small slice into a deep part of meat to check the color.
- When your food has reached its ideal level of interior doneness, remove from the grill and place on a large platter or plate.
- Cover with tin foil and let your roast sit for 5 to 10 minutes at least so that the interior juices and heat redistributes.
- Carve and serve!
A few other tips to make your indirect heat grilled foods shine!
- Marinating - Because grilling is a dry heat that can have the tendency to dry out meats that are cooked for a long time, marinating your food before cooking is a great way to both add savory flavors as well as increase the juiciness. There are many recipes for delicious marinades for poultry, pork and beef and even many bottled marinades available in supermarkets. Another option similar to marinating is brining which really seals in and concentrates flavors.
- Basting - I strongly recommend basting your meat as it cooks over indirect heat. When the surface dries out, every 15 minutes or so during the cooking time, baste it generously with a basting brush. The basting mixture can be similar to the marinating mixture or alternatively it can introduce new flavors. For example, barbecue sauce is not good to marinate with, it will just burn on the meat if it cooks too long. However, introduced later in the cooking process to baste the meat a few times before it is done creates a great, savory coating of flavor. Other great options for marinating include lemon juice, olive oil, and red wine vinegar, either together or alone. Again, there are many recipes with recommendations for basting mixtures for your slow roasted grilled foods. For safety, if you baste with your marinade, remember that your marinade came in contact with your raw meat. Therefore, avoid adding this mixture in the last 15 to 20 minutes of cooking so you don’t introduce any uncooked meat to the surface of your roast! Its best to use a fresh basting mixture if possible.
Well that’s it! A quick and complete primer to indirect grilling. I think you will find that it brings your barbecue cooking to a whole new level, making your roasts more tender and juicier.
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. There are even some delicious free grilling recipes. Take your cooking with fire to the next level!
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