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Tips for great gas grilling!
Gas grill care tips
* To help prevent internal parts from corroding, do a periodic cleaning.
Instructions should be in the user manual that came with your grill.
* Extended exposure to sunlight, acid rain, and coastal "salty
air" can cause rusting and corrosion of the exterior of your
grill. When your grill is not in use, a waterproof cover will help
maintain the exterior appearance.
* A yellow flame may mean that spider webs or insect nests are present
in the venturi, or that food residue is on the burner. Check the
alignment of the venturi and make sure they are clean. If the burner
is dirty, clean it when cool.
* Uneven heat distribution is often caused by misalignment of the
burner venturi, or plugged or corroded burner parts. Check the positioning
of the venturi, and either clean or replace the burner.
Grilling and food preparation --
safety tips
* Never leave your grill unattended while it is in use!
* There's a simple test to check and see if there are leaks in your
gas grill. Make sure the control knobs are turned to the off position,
then open the tank valve. Apply soapy water solution to the tank
area, the hose, the valves, etc. If an area is "bubbling"
after the solution is applied, a leak is present and the part should
be replaced.
* Don't leave a propane cylinder in your car for long periods --
especially in direct sunlight or a high heat area like a closed
trunk. This could cause the relief valve to vent gas.
* To manage flare-ups…drain off excess marinade before putting
food on grill; trim excess fat on meat; use tongs rather then a
fork for turning and handling meats -- you'll avoid piercing meats
and losing natural juices.
* Never place cooked meat back on the plate you used to carry the
raw meat outside. Use a clean plate instead!
* Be sure to wash your hands with soapy water thoroughly before
and after handling raw meat, poultry, and seafood. Make sure that
raw meat, seafood and poultry are kept separate from other foods.
Thoroughly clean any cutting boards used in preparation.
* Marinade that has been used on raw meats or poultry should not
be used on the cooked item.
Grill cooking tips:
* Try boiling ribs before placing them on the grill…this will
result in moist, fully cooked ribs. Chicken can be partially cooked
in the microwave oven before grilling. Always grill partially cooked
foods immediately, and handle with the same care you apply to handling
raw meats.
* When using barbecue or other basting/cooking sauces, grill without
the sauce until the meat or poultry is at least halfway cooked,
then baste with the sauce. This prevents the sauce from burning
or over-browning the meat.
* Try cooking side dishes and vegetables in foil on the grill while
cooking your main course. Some ideas: wrap potatoes or garlic bread
in foil, create a foil tray to cook mushrooms in butter or soy sauce,
or use a foil packet to steam mixed vegetables.
* Always marinate meats, seafood and chicken in the refrigerator,
using a glass or non-metallic bowl, or a zip-lock plastic bag.
* Coating cool grids before cooking with vegetable cooking spray
(or brushing with cooking oil) will help prevent food from sticking.
Using a stiff wire brush to clean the grid (after cooling the grill)
will help loosen residue.
* Aromatic wood chips add flavor to meats, poultry and fish. A smoke
box is a handy accessory for using wood chips with a gas grill.
For items that grill quickly like fish, use dry wood chips. For
items like chicken and ribs that take longer to grill, use a mixture
of water-soaked and dry chips.
* Try hickory or mesquite chips for a strong, sweet flavor with
beef, pork, poultry and fish. Alder chips add a medium, tart flavor
to pork, poultry, and fish, and are the desired chip for using with
salmon. Apple chips can be used for a light sweet flavor -- use
with lamb, pork, poultry and fish. For a light, fruity flavor, try
cherry chips. Oak chips will add a stronger flavor that is neither
sweet nor tart, and pecan chips will add a rich, sweet flavor.
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