Gas Grilling 101

I’m a gas-grill-gal. For the true barbequer this is blasphemy, nothing but coals for you. So my apologies.

I guess I’m in too much of a hurry to attempt charcoal; I love the convenience of one click of the starter button and violá I’m grilling.

All gas grills are slightly different but it doesn’t matter if you are a grilling guru or a rookie wiener roaster here are some tips to get you started:

 

Prepping your gas grill:

 

Remember the owner’s manual that came with your grill? Reread it for care instructions. Can’t find it? These basic rules will help.

 

  • A warm grill is easier to clean than a cold one. Preheat your grill to low, shut off the heat and let cool to the touch.
  • Brush the grates, top and bottom, and set aside.
  • Brush the angled metal bars underneath, remove and set aside.
  • Gently brush the inner burner tubes.
  • Scrape any debris in the bottom of the grill into the collection tray.
  • Wash the inside of the lid thoroughly with a cloth and warm soapy water.
  • Wash the bottom of the grill with a cloth and warm soapy water, try not to let the water get inside the burner tubes.
  • Wash the grates and metal bars with a cloth and warm soapy water.
  • With a bucket of clean warm water wipe any soapy residue off the lid, bottom, grates, and bars.
  • Replace the angled metal bars and the grates leave lid open and let air dry.
  • You are now good to go.

 

Cooking tips:

 

  • Every time you blacken protein – meat, fish or poultry you are producing carcinogens. It’s not exclusive to grilling – frying and roasting produce carcinogens as well. One of the solutions is marinating the other is flipping often to avoid the blackening.
  • Marinating has two functions: to tenderize and reduce carcinogens.
  • Choose high antioxidant foods like lemon juice, herbs, spices, and high heat tolerant canola oil to make up your marinade.
  • Garlic, rosemary, oregano and basil will add fabulous flavour and reduce carcinogens.
  • Marinate meat and poultry anywhere from 30 minutes to 24 hours depending on the cut. Fish is the exception. This delicate protein shouldn’t be marinated for longer than 1 hour depending on the ingredients in the marinade.
  • Wash your hands before and after handling the food.
  • Mix ingredients in a non metal dish or shallow pan, place meat in, coat well with marinade and return to fridge for desired marinating time.
  • Always preheat the grill on high heat for at least 5 minutes.
  • Take the meat out of the fridge, remove from marinade and always discard the marinade. Never use this to baste with, it is full of bacteria.
  • Let the meat sit till the barbeque is preheated.
  • If you didn’t clean the grill after the last outing make sure that you use a brush and clean off any blackened debris from the grill. This is best done right after the grill has been preheated.
  • Place meat on grill, reduce heat to medium and cook flipping often. Chefs worldwide will disagree but from a health standpoint avoiding the blackened grill marks is the way to go.
  • Cook with the lid down. Gas barbeques are really outdoor ovens that work best with the lid closed.
  • Wash the plate you had the raw meat on in hot soapy water or get a clean plate for the cooked meat.
  • Use a clean flipper or tongs and a clean plate for cooked meat.
  • Test cooked meat for doneness with a meat thermometer. When you reach the correct temperature remove the meat and place on a clean plate.
  • Let cooked meat sit for at least 5 minutes before carving or serving. This allows the juices to redistribute and will give you a more tender and juicy piece of meat.

 

 

 

Posted in My Spin on Things

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