Close the lid of the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time. Place the food on the cooking grate, then adjust all burners to the temperature noted in the recipe. To grill by the Direct Method on a gas grill, preheat the grill with all burners on High. Place the lid on the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time. Set the cooking grate over the coals and place food on the cooking grate. To grill by the Direct Method on a charcoal grill, spread prepared coals evenly across the charcoal grate. Steaks, chops, chicken pieces, and larger cuts of meat all benefit from searing. It also adds nice grill marks and flavor to the entire food surface. Searing creates that wonderful crisp, caramelized texture where the food hits the grate. Direct cooking is also necessary to sear meats. Use the Direct method for foods that take less than 25 minutes to cook: like steaks, chops, kabobs, sausages and vegetables. For even cooking, food should be turned once halfway through the grilling time. Food is cooked directly over the heat source. The Direct Method is similar to broiling. (Remember, whether you’re cooking by the Direct or Indirect Method, always grill with the lid on.) Direct Method Here we explain the secret to great grilling. Weber charcoal grills and gas barbecues give you great grilled results every time because they are designed to give you ultimate control of your grilling temperature and cooking method. Grease is also likely to catch in the tiny creases of the foil and start a fire. This could prevent the grease from flowing into the grease catch pan. Do not line the funnel-shaped bottom tray with foil.NEVER USE WATER TO EXTINGUISH FLAMES ON A GAS GRILL. If a flare-up should occur, turn all burners to OFF and move food to another area of the cooking grate.This not only prevents dangerous grease fires, it deters visits from unwanted critters. Always keep the bottom tray and grease catch pan of your gas grill clean and free of debris.Preheat the grill for 10 to 15 minutes, or until the grill’s thermometer registers 500° to 550☏.īrush the cooking grates with a stainless steel grill brush to remove any leftover debrisĪdjust all burners to the temperature noted in the recipe, close the lid, and allow the grill to come to the proper temperature Light each burner individually following the owners guide instructions for your grill model Slowly open the valve on your propane tank all the way or turn on the gas at the source and then wait a minute for the gas to travel through the gas line. Open the lid of your gas grill and make sure all control knobs are in the off position. Place the wet wood or herbs directly on the coals just before you begin cooking. When coals are covered with a light grey ash (usually 15 to 20 minutes), arrange the coals with long-handled tongs according to the cooking method you are going to use.įor additional smoke flavor, consider adding hardwood chips or chunks (soaked in water for at least 30 minutes and drained) or moistened fresh herbs such as rosemary, thyme, or bay leaves. If you choose to use lighter fluid, follow the manufacturer’s instructions and NEVER add lighter fluid to a burning fire. Lighter fluid is messy and can impart a chemical taste to your food unless it is thoroughly burned off. That’s because we think the choices previously outlined are superior. NOTE: We purposely left out instructions for using lighter fluid. Place either lighter cubes (they are non-toxic, odorless and tasteless) or crumpled newspaper under the pile of briquettes and light. Pile the charcoal into a Weber® RapidFire® Chimney Starter. Charcoal requires oxygen to burn, so be sure nothing clogs the vents. NOTE: For proper airflow, remove accumulated ashes from the bottom of the grill if present (only after the coals are fully extinguished). Remove the lid and open all air vents before building the fire. With these tips you’ll soon be brandishing the tongs like a pro. Approaching the grill for the first time? Or maybe you’ve grilled before but were less than thrilled with the results.
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