COOKING TECHNIQUES FOR A GAS GRILLS

 COOKING TECHNIQUES FOR A GAS GRILLS

      

•      The grill should be on a heatproof surface well away from buildings, brush & overhanging trees. Do not grill in your house, 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

•      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.

     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 90 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 one/2 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 & burn back up to your hand.

 1.)BAKING TECHNIQUES FOR GAS GRILLS

                                            

•      The grill should be on a heatproof surface well away from buildings, brush and overhanging trees. Dont grill inside your house, 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.

2.)COOKING EQUIPMENT FOR GAS GRILLS

               

•      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 1 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 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/2 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 & burn back up to your hand.

 3.)COOKING TECHNIQUES FOR HOME DEPOT

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• 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.

•     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 seventyfive to 90 briquettes. Make sure you have enough briquettes to cover the grill pan in a single layer, extending about 2-three" 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/2 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. Don't squirt lighter fluid onto hot coals, since the fluid could catch on fire and burn back up to your hand.

 4.)COOKING TERMS FOR GAS GRILLS

                                  

• 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.

•      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 1 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 1/2 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. Don't squirt lighter fluid onto hot coals, since the fluid could catch on fire & burn back up to your hand.