Idiomas disponibles
Idiomas disponibles
Grilling Tipsand Tricks
Food cooked
on the grill is either done using direct or
indirect
cooking.
Direct cooking
is when the food is
cooked
directly
over lit burners. Food is placed
in-
between
the lit burners for indirect
cooking.
Direct:
Use direct
cooking
to sear meats. This helps to
keep food
moist by locking
in iuices. Some food, such as
steak, is first seared using direct cooking,
and then
finished
cooking
using the indirect
method.
This is
generally
used for quicker cooking
foods. Remain vigilant
when grilling
using this method,
as it's easy to overcook.
Indirect:
Is used for foods that take longer to cook,
including
large cuts of meat such as roasts. It's also used
for cooking
more delicate
food that can dry out quickly
such as fish and poultry,
for farrier
foods to reduce flare-
ups, and when grilling
using a roasting
pan or aluminum
foil. Turn burners to medium
or low depending
on the
temperature
you want to maintain.
Do not place the food
directly
over any burner when using this grilling
method.
You can also grill indirectly
by turning
one or more
burners off and placing
the food over those burners that
are not being used.
•
Always
"Preheat"
your grill before cooking.
Turn
burner control
knobs to Hi and close the lid for 5 to
10 minutes. Then adjust the burner controls
to the
proper
temperature.
This heats the grates to help
prevent food
from sticking.
•
The thermometer
measures the temperature
high on
the lid. The temperature
down by the cooking
grates
is warmer.
•
Mother
Nature can impact
your grilling
times. Allow
more cooking
time for cold, wind, and higher
altitudes.
We recommend
you place your grill in an
area protected
from much wind.
•
Trim away any excess fat from meat to reduce flare-
ups.
•
Keep similar size portions
together
so that they cook
more evenly.
•
Larger pieces of meat generally
require
more cooking
time per pound than smaller
pieces.
•
If a major flare-up
or too many flare-ups
occur, turn
off the gas, and move the food
away from the flare-
up. Restart the grill once the flare-up
has died down.
Use a lower temperature
to reduce flare-ups.
•
Turn foods infrequently.
Use tongs rather than a fork
when turning
food on the grill.
•
Know your sauce and when to apply.
Oil and vinegar
based sauces can be brushed on any time. Sugar
based sauces like barbecue
sauce should be applied
during the last few minutes of cooking.
•
Use a small amount of cooking
oil on the cooking
grates before
heating
to reduce foods sticking on the
grates.
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