The gas grill was first developed by Walter Kozoil in 1960, and since that time, gas grills have outsold their charcoal counterparts by about 30 percent. The push-button-start convenience along with even, consistent heating are big benefits, although their ability to leave a smoky flavor in foods leaves a lot to be desired. Gas barbecues help to control flame flare-ups, especially in newer models equipped with flame guards, often providing both a rotisserie and side burners, allowing you to take the entire kitchen outdoors.
Gas Grill Setup
Step 1
Make sure all the burners on your gas barbecue are in the "Off" position. Turn the first burner to "Start," then press and hold the electronic igniter, lighting the first burner.
Step 2
Turn all the gas knobs to high, igniting all the burners in the gas barbecue. Shut the lid to allow the grill to preheat for 10 to 15 minutes.
Step 3
Adjust the temperature on your gas barbecue for the meat you intend to grill. High heat requires your grill to reach 450 to 650 degrees Fahrenheit; medium-high heat is 400 degrees Fahrenheit; medium heat ranges between 325 and 350 degrees Fahrenheit; medium-low heat is around 300 degrees Fahrenheit; and low heat is between 250 and 275 degrees Fahrenheit.
Direct or Indirect Gas Grilling
Step 1
Operate the flames on your grill to change the grilling method on your gas barbecue. Different types and cuts of meat require different positions on the gas barbecue, depending on whether the meats cook directly over the flame or away from the gas flame.
Step 2
Turn all the burners on to grill your meat over direct heat. This method is most like broiling and helps to sear meats. Most beef cuts, such as New York steaks, porterhouse steaks, rib-eyes, sirloins, T-bone, and hamburger patties, use the direct-heat grilling method. Additional meats and seafood, such as pork chops, pork loins, pork shoulders, chicken breast, fish fillets, fish steaks, oysters, clams and shrimp, benefit from the direct grilling method. Cooking most vegetables and fruits also utilizes the direct method on your gas barbecue.
Step 3
Operate the outside perimeter burners on your gas barbecue and turn the center burners off to grill over indirect heat. This method is more like roasting in your oven, slowly cooking your meats from all sides. Meats such as briskets, pork and beef ribs, roasts, sausage, whole fish and all poultry, except breast, benefit from this method. Cooking meats over indirect heat helps keep them from drying out. Onions, whole potatoes, squash and apples also require the indirect heat cooking method.
Meat Preparation
Step 1
Make a dry rub to coat your meat about 4 hours prior to placing your meat onto the gas barbecue grill. Rubs add additional flavor to the meat. Begin with a base of salt and pepper, then add additional spices based on the meat type and your favorite spices. Pat rubs onto beef, poultry, pork or fish with your fingertips.
Step 2
Prepare a marinade to soak your meat in overnight, adding flavor and moisture to your cuts of beef, poultry, fish or pork. Begin with a liquid base, such as beer, olive oil, cola, or vinegar, then add additional spices based on the meat and your palate. Marinades also help tenderize traditionally tough cuts of meat.
Step 3
Create a brine to soak meats in for up to 4 hours. The brine pulls the blood from the meats and infuses the meat with moisture. Use salt for the base for all brines at 1 tbsp. for each cup of water. Add additional spices and sugars of your choice to the brine base to infuse the meat with flavor. All poultry benefits from a brine soak before placing on your gas barbecue.
Cooking Meats
Step 1
Grill thinner steaks, ¾- to 1-inch thick, over medium heat for 4 to 5 minutes, then turn with tongs so you do not pierce the meat, and grill for an additional 3 to 5 minutes. Thicker steaks require additional cooking times and barbecue temperature; for example, cook a 2-inch steak over high heat for 10 minutes, turn, and cook for an additional 10 to 14 minutes.
Step 2
Cook roasts, briskets and ribs slowly over low heat, turning every one or two hours. Basting with left-over marinade every hour or so helps keep the moisture locked into these cuts. For example, keep a brisket moist by spraying it every hour with a mister bottle full of apple cider, and apply your favorite sauce or rub to the meat as it cooks. Remove a lean brisket from the gas barbecue after two or three hours, wrap it in heavy-duty aluminum foil and return it to the grill, cooking until the meat becomes dark and tender and registers an internal temperature of 190 degrees.
Step 3
Roast chicken and turkey over medium heat, with the exception of breast. Cook breast over high heat for 8 to 10 minutes, turning occasionally every 2 or 3 minutes with tongs. Half chickens cook in about 1 to 1¼ hours. Whole chickens and turkey can take anywhere from 1 to 5 hours, based on the size of the bird. Basting your bird often with butter or your favorite baste recipe helps keep the bird from drying out. Apply barbecue sauces during the last 15 to 20 minutes of cooking time to avoid burning the sauce. When the internal temperature of the bird reaches 170 degrees Fahrenheit, remove it from the heat.
Step 4
Grill sausages over medium heat, turning occasionally with tongs until the sausage becomes golden brown with an internal temperature of 195 degrees Fahrenheit. This process should take about 20 to 25 minutes.
Step 5
Cook fish fillets over high heat for a time based on the fillet thickness. A ¼- to ½-inch thick fillet takes about 3 to 5 minutes, while a fillet between ½- and 1-inch thick should take about 5 to 10 minutes. Grill your shrimp over high heat for 3 to 5 minutes. Whole fish should cook over medium heat on your gas barbecue for a time range of 15 to 45 minutes, depending on the size of the fish. Use a fish basket or fish grate when cooking fish on your barbecue. Turn fish with a spatula. Flaking fish is a good indication of doneness.
Tips and Warnings
- Cook your meats for the required time to reach the correct internal temperature. Use an instant-read meat thermometer to determine the degree of doneness. Rare beef's internal temperature should read 125 degrees Fahrenheit; medium-rare temperature must reach 145 degrees Fahrenheit, medium should read 160 degrees Fahrenheit; and well-done must reach 180 to 195 degrees Fahrenheit. Poultry should reach at least 170 degrees Fahrenheit; cook pork to 195 degrees Fahrenheit. Use a smoker box filled with water-soaked wood chips to add a smoky flavor back to foods cooked on gas barbecues.
- Overcooking meats can dry the meat, making it tough and unfit to eat. Undercooking meats can lead to food poisoning.
Things You'll Need
- Rubs
- Marinades
- Brines
- Tongs
- Mister bottle
- Basting brush
- Aluminum foil
- Instant-read meat thermometer
- Fish basket or fish grate
- Spatula
References
- "Steven Raichlen's BBQ USA"; Steven Raichlen; 2003
- Weber: Grilling Tips -- Direct/Indirect Cooking
- Weber: Grilling Guides
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