When smoking, low temperatures (between 200° and 250°F) and longer cooking times will result in more intense smoke flavor and also more tender meats. Always use a meat thermometer to ensure meat has cooked all the way through to the right temperature. Smoke flavor that is created by a selection of wood chips is usually a matter of personal preference. Some people will even create a blend of several flavors to satisfy their own preference. The following guide will help you make your own decision as to what may suit your own taste.
With direct cooking, or grilling, the food is cooked directly over the heat. This method is used for searing and for foods that don't require prolonged cooking times - steaks, fish fillets, hamburgers, hot dogs, chicken fillets, vegetables, etc.
Searing is done quickly (one to two minutes) over high heat, sealing the food, trapping in the juices and flavor. Steaks, fish fillets and hamburgers are best when seared first. With some foods, depending on your preference of doneness, searing is all that is needed to grill the food. Usually foods are seared and then finished off either over a lower direct flame or with indirect heat.
Pre-heating brings your grill up to the desired temperature before the actual cooking process begins. With all burners lit, close the hood. Watch the temperature gauge and allow the BBQ to heat up to the desired temperature as you would your oven before you use it.
For direct grilling set all burners on high for 6 to 7 minutes, or until the temperature gauge reaches 550 degrees. For indirect cooking allow 3 to 4 minutes for pre-heating. Smoke and rotisserie cooking require no pre-heating.
Cook with the hood closed as much as possible, this will trap the heat allowing it to circulate. Cooking with the hood down will also conserve gas. It is important to note that there is no thermostat in the BBQ. You are in control of the temperature and may adjust the heat by turning the heat control knobs to low or even off, using the temperature gauge as your guide. While the control knobs are marked only 'hi' and 'low', there is a full range of flame height available.
1.)FOOD CHEATS FOR GAS GRILLS
A pan of water placed on the grill during long periods of smoke cooking will not only help keep the food moist, but will help maintain lower cooking temperatures as well.
When smoking, low temperatures (between 200° and 250°F) and longer cooking times will result in more intense smoke flavor and also more tender meats. Always use a meat thermometer to ensure meat has cooked all the way through to the right temperature. Smoke flavor that is created by a selection of wood chips is usually a matter of personal preference. Some people will even create a blend of several flavors to satisfy their own preference. The following guide will help you make your own decision as to what may suit your own taste.
With direct cooking, or grilling, the food is cooked directly over the heat. This method is used for searing and for foods that don't require prolonged cooking times - steaks, fish fillets, hamburgers, hot dogs, chicken fillets, vegetables, etc.
Searing is done quickly (one to two minutes) over high heat, sealing the food, trapping in the juices and flavor. Steaks, fish fillets and hamburgers are best when seared first. With some foods, depending on your preference of doneness, searing is all that is needed to grill the food. Usually foods are seared and then finished off either over a lower direct flame or with indirect heat.
Pre-heating brings your grill up to the desired temperature before the actual cooking process begins. With all burners lit, close the hood. Watch the temperature gauge and allow the BBQ to heat up to the desired temperature as you would your oven before you use it.
For direct grilling set all burners on high for 6 to 7 minutes, or until the temperature gauge reaches 550 degrees. For indirect cooking allow 3 to 4 minutes for pre-heating. Smoke and rotisserie cooking require no pre-heating.
2.)FOOD GUIDE FOR GAS GRILLS
This method is used for large cuts of meat, roasts, ribs, poultry pieces with skin and bones left intact, whole chickens and turkeys and for baking. Roasts, ribs and chicken pieces are sometimes seared first over direct heat, sealing in the juices, and then finished off with indirect heat.
Slow cooking with lower temperatures and longer cooking times results in more tender food by dissolving the connective tissue that makes some meats tough. Slow cooking is the only way to get meat to literally fall off the bone.
Your barbecue grill can also be used as a smoker by using a smoke box and aromatic wood chips. There are two approaches to take, depending on what you are grilling. One is to mix equal parts dry and wet chips, soaked in water or wine for at least 20 minutes, together. This works best for chicken, ribs, roasts or anything that will be cooking for more than 20 minutes. The dry chips get things going right away, while the wet ones give you the legs to go the distance, adding more moisturized smoke during the longer cooking times. For grilling steaks, fish or anything that will be on the grill a relatively short amount of time, use dry chips only in the smoke box. This will maximize the smoke flavor acquired by the food during the short amount of time it is on the grill.
3.)FOOD IDEAS FOR GAS GRILLS
Place the spit rod on the barbecue and turn on the rotisserie motor, letting it rotate enough times that you are sure the meat turns easily and its path is not obstructed by any part of the barbecue. If you are roasting poultry, the wings and legs should be tied so they are bound tightly to the body of the bird and are not free to dangle. Cotton twine, soaked in water, should be used when tying poultry or your butcher will provide 'butcher string' if asked.
Check to make sure the barbecue's hood will close without obstructing the rotation of the food. If you are roasting an oversized turkey or roast you may need to use a hood holder to prop the hood partially open, allowing the meat to turn freely. A hood holder can also be used to keep the cooking temperature low, allowing for extended cooking times. Cooking meats for a longer period of time at a lower temperature will result in more tender food. Normally the cooking temperature should be between 300°- 375°F degrees
Now that the meat is properly secured and balanced, turn on the motor, light the barbecue, adjust the burners for indirect cooking, then sit back and wait.
One of the beauties of spit-roasting is the meat will self baste. The constant turning will keep the meat's juices flowing around it as it rotates.
Indirect cooking is used when lower temperatures - 300° to 400°F - and longer cooking times are desired and when cooking foods that are prone to flare-ups. The food is not cooked directly over the heat, instead it is placed over the unlit center portion of the grill with the heat generating from the outside burners. If your gas grill has only 2 burners, light only one and place the food over the un-lit burner. Indirect cooking enables you to use the grill as a regular oven. The heat will circulate around the food, cooking it slowly and evenly. Food will be cooked all the way through, not just burned on the outside while being left raw and uncooked in the middle.
4.)RESTAURANT TIPS FOR GAS GRILLS
Secure the spit fork closest to the spit handle - usually on the right side - first, placing it so that the food will be centered over the drip pan. Pliers should be used when tightening the thumbscrews on the spit forks to prevent loosening when subjected to the heat of the cooking process and the weight of the meat. Slide the meat onto the spit rod and push into the secured spit fork so that it is held firmly by the fork's tines. Slide the other fork onto the spit so that it also holds the meat securely and tighten its thumbscrew with the pliers.
Balancing the meat on the spit is extremely important. If not balanced properly the rotisserie motor will be overworked and live a very short life. To balance the rod, hold it so each end lays across the palms of your hands; the heavy side of the meat will rotate down. There are two ways to balance the spit rod. You can either reposition the meat on the rod so that there is no heavy side, or you can use a rotisserie counter balance on the spit rod. To use a counter balance, find the heavy side of the meat by letting it rotate down and then position the counterbalance so that the weight is up, opposite the heavy side of the meat. The correct amount of counterweight can be adjusted by moving the weight toward the spit rod, or away from the rod, until the proper balance is achieved. Balancing is the key to how much weight can be turned on your spit.
Place the spit rod on the barbecue and turn on the rotisserie motor, letting it rotate enough times that you are sure the meat turns easily and its path is not obstructed by any part of the barbecue. If you are roasting poultry, the wings and legs should be tied so they are bound tightly to the body of the bird and are not free to dangle. Cotton twine, soaked in water, should be used when tying poultry or your butcher will provide 'butcher string' if asked.
Check to make sure the barbecue's hood will close without obstructing the rotation of the food. If you are roasting an oversized turkey or roast you may need to use a hood holder to prop the hood partially open, allowing the meat to turn freely. A hood holder can also be used to keep the cooking temperature low, allowing for extended cooking times. Cooking meats for a longer period of time at a lower temperature will result in more tender food. Normally the cooking temperature should be between 300°- 375°F degrees.
Now that the meat is properly secured and balanced, turn on the motor, light the barbecue, adjust the burners for indirect cooking, then sit back and wait.
One of the beauties of spit-roasting is the meat will self baste. The constant turning will keep the meat's juices flowing around it as it rotates.
Indirect cooking is used when lower temperatures - 300° to 400°F - and longer cooking times are desired and when cooking foods that are prone to flare-ups. The food is not cooked directly over the heat, instead it is placed over the unlit center portion of the grill with the heat generating from the outside burners. If your gas grill has only 2 burners, light only one and place the food over the un-lit burner. Indirect cooking enables you to use the grill as a regular oven. The heat will circulate around the food, cooking it slowly and evenly. Food will be cooked all the way through, not just burned on the outside while being left raw and uncooked in the middle.
The number of briquettes you use depends on the size of your gill, the amount of food you will be cooking, weather conditions and cooking time.
As a general rule, plan on using about 30 briquettes to cook one pound of meat. A five-pound bag contains seventyfive to ninety briquettes. Make sure you have enough briquettes to cover the grill pan in a single layer, extending about two-3" beyond the area of the food on the grill. First place the briquettes in the grill pan to check for quantity, then stack them for lighting or remove to place in a chimney starter.
When the weather is cold or windy, you will need more briquettes to reach an ideal cooking temperature. More about that later. To light charcoal with the pyramid method, stack the charcoal into a rough pyramid shape. Soak the charcoal with at least 1/two cup of lighter fluid (never use gasoline!!!). Wait a few minutes to let the chemicals soak into the briquettes, then light the charcoal with a long handled match or fire starter. As the coals begin to burn and ash forms, arrange them with long handled tons into a single layer. Do not squirt lighter fluid onto hot coals, since the fluid could catch on fire and burn back up to your hand.
1.)BAKING TIPS FOR HOME DEPOT
Charcoal grilling presents quite a challenge to the grillmaster. (That's you!) But learning about the type of charcoal to purchase, how many briquettes to light, the arrangement & cooking times is fun! Here are some tips
The number of briquettes you use depends on the size of your gill, the amount of food you will be cooking, weather conditions & cooking time.
As a general rule, plan on using about 30 briquettes to cook one pound of meat. A five-pound bag contains 75 to ninety briquettes. Make sure you have enough briquettes to cover the grill pan in a single layer, extending about 2-3" beyond the area of the food on the grill. First place the briquettes in the grill pan to check for quantity, then stack them for lighting or remove to place in a chimney starter.
When the weather is cold or windy, you will need more briquettes to reach an ideal cooking temperature. More about that later. To light charcoal with the pyramid method, stack the charcoal into a rough pyramid shape. Soak the charcoal with at least one/two cup of lighter fluid (never use gasoline!!!). Wait a few minutes to let the chemicals soak into the briquettes, then light the charcoal with a long handled match or fire starter. As the coals begin to burn & ash forms, arrange them with long handled tons into a single layer. Do not squirt lighter fluid onto hot coals, since the fluid could catch on fire and burn back up to your hand.
2.)COOKING CHEATS FOR HOME DEPOT
The grill should be on a heatproof surface well away from buildings, brush and overhanging trees. Never grill in your home, even in an open garage.
Inspect your grill before you start, making sure the racks are clean, the cover fits snugly, & there are no cracks or holes in the grill pan.
Start with a clean grill, especially if it's the first time you are grilling this season. Ash left over from cooking creates lye when mixed with water, which can rust the grill pan. You do need an ash layer for the best heat retention, but old ash isn't doing your grill any good.
Follow manufacturer's instructions for lighting gas or charcoal grills.
A charcoal fire takes 30-45 minutes to reach the proper cooking heat after you light it. You can tell when the coals are at proper cooking temperature because gray ash will form evenly over the briquettes.
Charcoal grilling presents quite a challenge to the grillmaster. (That's you!) But learning about the type of charcoal to purchase, how many briquettes to light, the arrangement and cooking times is fun! Here are some tips.
3.)COOKING GUIDE FOR HOME DEPOT
The grill should be on a heatproof surface well away from buildings, brush and overhanging trees. Dont grill within your house, even in an open garage.
Inspect your grill before you start, making sure the racks are clean, the cover fits snugly, and there are no cracks or holes in the grill pan.
Start with a clean grill, especially if it's the first time you are grilling this season. Ash left over from cooking creates lye when mixed with water, which can rust the grill pan. You do need an ash layer for the best heat retention, but old ash isn't doing your grill any good.
A charcoal fire takes 30-45 minutes to reach the proper cooking heat after you light it. You can tell when the coals are at proper cooking temperature because gray ash will form evenly over the briquettes.
Charcoal grilling presents quite a challenge to the grillmaster. (That's you!) But learning about the type of charcoal to purchase, how many briquettes to light, the arrangement & cooking times is fun! Here.
4.)COOKING HELP FOR HOME DEPOT
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5.)COOKING TIPS FOR LOWES
To make sure you get the cooking performance you need, you'll want to pay careful attention to several features when buying a kitchen range. Size and style can vary, as well as whether the range uses electricity or gas. Use this buying guide to find out which is the best fit for you and for your kitchen.
6.)COOKING TIPS FOR SEARS
Sometimes a wood floor and wood cabinets can come off as too much of a good thing. In this kitchen Cortland and Emily have done a masterful job in selecting the cabinetry and flooring. The flooring is balanced by the uniformity of both the tighter grain and the distinctly lighter tone of the cabinetry
7.)COOKING TIPS FOR WALMART
Healthy, quick and tasty, stir frying is a great way to cook. Get recipes for veggies, meats, and mor
Marinating can make foods more flavorful. Get tips, techniques and recipes here.
No time to cook? Toss together a healthy salad with much more than just your average greens.
