Outdoor gas grills often use lava rocks, which come with the grill. The rocks are heated by the gas flame and cook just like charcoal.
• To keep the rocks clean is about the only task you’ll get with an outdoor gas grill. Should there be a build up of grease on the rocks you will have flame-ups during cooking which can burn the food. Follow the maker’s instructions for cleaning or renewing the lava rocks.
• A wise habit to develop is to switch the burner to high for a few minutes after you’re finished cooking to help burn off grease and other juices.
• Occasionally rearrange and turn the lava rocks so that heating and cleaning is more even.
• Replace the lava rocks once they don’t look clean, and start to break apart. Do not stack lava rocks. They should be just one layer deep on the grate.
One tool you ought to have is a hinged grill basket, for cooking delicate cuts of fish, fruits, and vegetables.
Grilling uses two different cooking methods: indirect and direct heat. In direct heat cooking, food is put on the cooking rack directly over hot coals. Indirect heat is used for more delicate foods and for extended cooking times such as for larger cuts of meat, as when you’re barbecuing a turkey. The outdoor grill lid must be down when cooking with indirect heat. For the most user friendly grills go to outdoor gas grills.
To learn the temperature of the coals is the only trick in direct grilling. With your outdoor gas grill, pay attention to the heat settings. The ceramic coals will be ready when 3/4 of them are coated with ash.
When indirect cooking on dual burner outdoor gas grills, set the drip pan on the lava rocks to theside of the grill and add water to 1/2″. Preheat the other burner on high for 5-10 minutes. Reduce the temperature down to medium, then put the food on the rack over the drip pan and cover.
When indirect cooking on single burner outdoor gas grills, preheat the grill on high for 5-10 minutes. Reduce the temperature down to low, and place a large tin foil baking tray on the rack. You can also cover half of the cooking rack with a double thickness of heavy duty foil. Place food either in the pan or on the foil, cover and cook.
Cooking The Food
Never leave outdoor grills alone when you are cooking. Flare-ups can quickly become a fire, and it’s very easy to overcook or burn food on the grill. Once you start, stay there and pay attention! Adding wood chips and chunks will add flavor to your food. Soak mesquite, alder, hickory and pecan chips for about an hour before distributing over the hot coals. Wooden skewers should always be soaked in water for about an hour before use. They are only used for very quickly cooked foods, such as veggies and fruits. Metal skewers should be flat, with long handles. Round skewers can cause the food to roll when turning, so that foods won’t cook evenly. Use metal skewers when cooking meat kabobs.
Follow the recipe cooking times carefully, and make sure to lower the lid on your outdoor grill when the recipe calls for it. Sauces containing sugar and fat will cause flare-ups and the food may burn. Add sauces and glazes during the last 10 minutes of cooking time only. Should you want to reduce the cooking temperature, raise the cooking rack, spread the coals apart, or close the vents on the outdoor grill pan to halfway. To increase the temperature, lower the cooking rack, tap ash from the coals, put the coals more closely together, or open the vents. The closer the cooking rack is to the coals, the more quickly the food cooks. The truly reliable way to test when food is done is by using a thermometer. There are several types available on the market, from instant read thermometers to those complicated thermometer forks. Do move the food about on the grill for the most even cooking results. Don’t turn food too often, and use tongs to handle the food and not a fork. Piercing the food with a fork will release juices that you need in the food, and can cause flare-ups.
Enjoy your food!