Grilling out is not only a convenient easy way to cook but it also can be done year round and by following some simple tips you can create great grill master creations.
Make sure to read your grills manufacturer’s instructions before turning on and lighting your grill. You should always keep the grill lid open when lighting a propane grill.
When you season meat you have on the grill whether it be adding salt, pepper, or a custom rub, keep your hands about a food above the meat to evenly distribute the spices.
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Your grill should be hot. Anytime you place meat on the grill it should sizzle. Searing meat not only locks in the juices and flavor but it also helps the meat from sticking to the grill. The best method is to turn your grills heat to high and place the meat on the grate. Close the lid and sear one side for 3 to 4 minutes. Then, reduce the heat to medium and continue cooking until the meat is done.
Most grilling is done with direct heat like cooking burgers or steaks that you want to cook at high temperatures. But, there are times you want to cook with indirect heat like when you have less tender meats like brisket. You simply cook for a longer time at a lower temperature. Turn one or two burners on one side of your grill to medium and place your meat on the other far end of the grill. The heat inside the grill will cook your food but at a much slower.
Keep your meats from drying out. Far too often people continually flip their meats around on the grill. This is a big no no. You should never flip your meat more than just a few times. Once is preferred. The more you flip your meat the more juices leave it and it gets very dry. Always use tongs or a spatula to flip your food. Never use a fork because it pierces the meat which allows the juices to escape.
To make those professional diamond grill marks, place the meat on the grill to sear it. After 3 to 4 minutes, you want to turn it 90 degrees clockwise. Cook another two minutes, then flip and repeat.
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Most experts say cooking a steak to medium rare gives the best flavor and tenderness. For rare, cook to 140 degrees Fahrenheit; 145 degrees for medium rare; 160 degrees for medium; and 170 degrees for well done. Ground beef and burgers should always be cooked to 160 degrees. Use a good instant-read meat thermometer to ensure your meats are cooked to the proper temperature.
When you’re finished cooking, remove the meat from the grill and put it on a clean plate. Tent the clean plate loosely with foil to keep the meat warm and let it rest for several minutes. Letting cooked meat rest allows the juices to redistribute throughout the meat so they don’t escape after it is cut.
When it comes time for you to replace or refill your propane tank, properly transport and store gas cylinders. Be sure to transport in a secure, upright position in a well-ventilated area of your vehicle, and take it home immediately after having it filled or replaced. Never leave it in a hot car. Always use or store cylinders in a secure and upright position outdoors (not in a garage or shed).
