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Now That It’s Getting Warmer Let’s Grill!

In Part 2 of this month’s newsletter, we will share some safety and cooking tips to get the most out of your outdoor gas grill this season.

Keep It Clean

Clean your grill before each use to minimize smoking and prevent a grease fire.

A Clean Grill:

Keep grates hot enough to sear food

prevents flare ups

Minimizes smokiness

Speeds up cooking time

Never leave your grill unattended. If you smell gas, turn off the tank and burners immediately.

1. Preheat The Grill

Preheat the grill with the lid closed for 10-15 minutes.

Doing This:

Gets the grill to proper temperature before cooking

Loosens and stuck on food making it easy to remove with a wire brush

Keeps food from sticking to the grates

Allows for proper searing.

2. Monitor Grilling Time & Temperature

Use a food thermometer to check internal temperature and/or a timer to prevent under or over cooking

In colder climates and higher altitudes, cooking times will be longer

If there’s a strong wind, it will lower a gas grill’s temperature.

3. Know Your Heat

Direct heat, with the flames directly under the food, is best for smaller tender pieces of food that cook in under 20 minutes

Indirect or radiant head, with the flames around the food, is ideal for large cuts of meat that may need more than 20 minutes to cook.

4. Maintain Temperature

Use the individual control knobs to easily control and adjust heat

If you have a flare up, move the food over indirect head until the flare up dies out, then move it back.

5. Resist The Urge To Flip

Keeping one side down on the grill longer makes for better searing and caramelization.

Try to flip only once unless you’re going for cross-hatch grill marks.

6. Clean your Grill While The Grates Are Hot

Use a wire brush (best) or balled up aluminum foil and tongs to remove stuck on bits. This will save time when you get ready to use it again.

Bill Cummins

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