Check out last week's blog to see what type of grill suits your style of outdoor cooking. I'm a gas grill gal. I love the convenience. I just click the button and viola I'm grilling.
All gas grills are slightly different but it doesn't matter if you are a grilling guru or a rookie wienie roaster here are some tips to get you started:
Prepping your gas grill:
Remember the owner's manual that came with your grill? Reread it for care instructions. Can't find it? These basic rules will help.
A warm grill is easier to clean than a cold one. Preheat your grill to low, shut off heat and let cool to touch. Brush the grates, remove and set aside. Brush the angled metal bars underneath, remove and set aside. Gently brush the inner burner tubes. Scrape any debris in the bottom of the grill into the collection tray. Wash the inside of the lid thoroughly with a cloth and warm soapy water. Wash the bottom of the grill with a cloth and warm soapy water, try not to let the water get inside the burner tubes. Wash the grates and metal bars with a cloth and warm soapy water. With a bucket of clean warm water wipe any soapy residue off the lid, bottom, grates, and bars. Replace the angled metal bars and the grates leave lid open and let air dry. You are now good to go. Every time you blacken protein ? meat, fish or poultry you are producing carcinogens. It's not exclusive to grilling ? frying and roasting produce carcinogens as well. The solution is marinating. Marinating has two functions. The process tenderizes and reduces carcinogens. Choose high antioxidant foods like lemon juice, herbs, spices, and heat tolerant canola oil to make up your marinade. Garlic, rosemary, oregano and basil will add fabulous flavour and reduce carcinogens. Marinate meat and poultry anywhere from 30 minutes to 24 hours depending on the cut. Fish is the exception. This delicate protein shouldn't be marinated for longer than 1 hour depending on the ingredients in the marinade. Wash your hands before and after handling the food. Mix ingredients in a non metal dish or shallow pan, place meat in, coat well with marinade and return to fridge for desired marinating time. Always preheat the grill on high heat for at least 5 minutes. Take the meat out of the fridge, remove from marinade and discard the marinade. Let the meat sit till the barbeque is preheated. If you didn't clean the grill after the last outing make sure that you use a brush and clean off any blackened debris from the grill. This is best done right after the grill has been preheated. Place meat on grill, reduce heat to medium and cook flipping often. Chefs worldwide will disagree but from a health standpoint avoiding the blackened grill marks is the way to go. Cook with the lid down. Gas barbeques are really outdoor ovens that work best with the lid closed. Wash the plate you had the raw meat on in hot soapy water or get a clean plate for the cooked meat. Use a clean flipper or tongs and a clean plate for cooked meat. Test cooked meat for doneness with a meat thermometer. When you reach the correct temperature remove the meat and place on a clean plate. Let cooked meat sit for at least 5 minutes before carving or serving. This allows the juices to redistribute and will give you a more tender and juicy piece of meat.
All gas grills are slightly different but it doesn't matter if you are a grilling guru or a rookie wienie roaster here are some tips to get you started:
Prepping your gas grill:
Remember the owner's manual that came with your grill? Reread it for care instructions. Can't find it? These basic rules will help.
Cooking tips:
For a great grilled salmon recipe visit www.mairlynsmith.com and click on the prompts.
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