Cooking With Propane Tips
Get the Most Out of Your Grill
- Always begin with a clean grill. Preheat your gas grill for
- When cooking hamburgers, impress a thumbprint in the middle
on both sides for even cooking and to keep burgers from bulging.
- For juicy, sizzling hamburgers, add 4 tablespoons ice water
to each pound of ground meat. The grill heat will seal in the
moisture and provide your guests with mouth-watering, juicy burgers.
- Don't pass off burnt hot dogs as "blackened" dogs
again. Grill the dogs until the skin turns light brown, turn heat
to low and cover the dogs with a foil roasting pan. Leave covered
about five minutes to build up steam and finish cooking the dogs.
- When selecting ribs, ask the butcher for "3 and down."
This means you want the slab of ribs to be less than 3 pounds.
Larger racks must be cooked longer to make them as tender.
- Use aluminum foil to cook vegetables on the grill. On a large
piece of aluminum foil, cut up your favorite vegetables, sprinkle
with spices such as rosemary, thyme, garlic, parsley, or basil
and toss with melted butter or oil and vinegar dressing. Fold
aluminum foil around vegetables and cook over medium heat until
tender - about 20-30 minutes.
- Ears of corn in the husk can be placed directly on a medium
high grill for 10 minutes, then peel back all but the last layer
of husk and cook for 5 more minutes for tender, melt-in-your mouth
corn on the cob.
- For perfect kabobs, pack the ingredients loosely on the skewers
to allow pieces to cook through, and use two skewers 1/4"
apart. Thread your meats and vegetables on to keep meats from
spinning and vegetables from falling into the fire.
Source: BQHQ.com; abcnews.go.com: Hearth, Patio & Barbecue