Six Tips For Using Your New Gas Grill
Having a gas grill installed in your home can be life-changing! Suddenly, you have a place where you can cook all of your favorites, from burgers to corn on the cob, without heating up your indoor kitchen. However, there can be a bit of a learning curve as you begin using your new gas grill. Here are six tips to help you get started on the right foot.
1. Preheat the grill.
Part of the beauty of grilling is those nice grill marks that your food gets. In order to get grill marks, the racks need to be hot when you set the food on them. So preheat your gas grill for about 10 minutes before placing any food on the racks.
2. Always sear, then turn the heat down.
This is the secret to a good steak, delicious chicken, and so much more. If you don't follow this method, you tend to get food that is overcooked on the outside but under-cooked in the middle. Always sear your food on high heat for 2 or 3 minutes per side, and then turn the heat down to medium-low for the remainder of the cooking time.
3. Keep the lid closed.
It's so tempting to open the lid and peek at your food every few minutes. However, every time you open the grill lid, you let heat escape. Keep the lid on, and only peek at your food when it's time to turn it over.
4. Use the lid.
You are probably used to grilling hot dogs and hamburgers on a grill with no lid. This works okay for these items because they only need to cook for a short period of time. But if you're cooking anything bigger, like a chicken breast or a steak, you really need to grill with the lid on to ensure even cooking.
5. Don't drip marinade into the grill.
This is a common mistake among new grill owners. You marinate your steak or chicken, and then you lift it out of the marinade to set it on the grill. The marinade leaks down—which leads to flare-ups and makes a mess of your burners. Always let your meat drip dry before grilling it.
6. Use a thermometer.
The best way to know if meat is done is to use a thermometer to test it. Chicken needs to come to 165 degrees Fahrenheit, and steak is medium-rare at 135 degrees.
For more information, contact a gas barbecue company like Thompson's Gas Inc.