Are You Using Your Propane Grill Properly?

Learn the Secrets of Cooking Like a Pro

If you want to show off your cooking skills during Memorial Day weekend and beyond, you’ll need to know some of the secrets of cooking like a professional chef on your propane grill.

First, here is some background about why cooking on a propane grill is a smart choice. Today’s propane grills provide precise temperature and heat control, which is a major reason so many Iowans love using them. You can’t get that precision and control by cooking with charcoal.

Simply by turning the dial, you can instantly adjust your propane grill to give off more or less heat. If you’re grilling a variety of dishes, that control gives you the power to cook everything to perfection.

You have the choice of using different temperature modes or heat zones when you’re using a propane grill. Turn the dial to high heat on one side and low heat on the other, and that allows you to sear on the hot side and transfer it to the cooler side to finish cooking.

Direct Heat Vs. Indirect Heat

Being able to use direct heat or indirect heat, or both at the same time, is another reason why propane grills are so versatile and popular.

Direct heat cooks food hot and fast. It’s great for searing meats, or grilling thin cuts of meat and quick-cooking foods like vegetables.

Indirect heat is how you grill barbecued chicken and pork shoulder. You can even use indirect heat to bake bread. To grill with indirect heat, simply turn off the burners directly under where you want the food to cook, keep the other burners on, and close the grill lid.

But remember that indirect heat takes longer, so be patient. But that patience will pay off when you hear the praise you get from family and friends for the food you have prepared for them!

Grilling Meat Safely

Here are a few tips to help you keep your grilled meat as safe as can be:

• trim excess fat before cooking to prevent flare-ups
• use rosemary in your marinade, as studies have shown this can significantly reduce toxins. Garlic, lemon juice, and onion are other recommended marinade ingredients.
• make sure the meat is cooked to a safe temperature by using an instant-read thermometer. It also prevents you from over-cooking those thick pork chops or steaks.
• don’t put your cooked meats on the same platter you used for the meat when it was raw. Use a clean platter to prevent the spread of bacteria.

Searing on a Propane Grill

If you’ve ever marveled over the beautiful crust that steakhouses get on their meats, you can do it at home on your propane grill. It’s all about searing, whether it’s beef, lamb or pork. Here’s how to do it.

• take the meat out of the fridge 20 to 30 minutes before grilling.
• pat the surface of the meat dry with paper towels before seasoning (wet meat steams instead of sears). If you’ve marinated the meat, use paper towels to blot off excess marinade.
• turn your propane grill on and set it onto high.
• wait about 10 to 15 minutes until the grill is hot before putting the meat on.
• once the meat is on the grill, leave it alone for at least one minute before turning it, at least two minutes if you have a thicker cut. After turning the meat, reduce the heat.
• use an instant-read thermometer to make sure your meat is grilled to the safe and desired doneness.

Want to try something new on your grill this year? Check out these grilling ideas from the Iowa Beef Industry Council.

You can read more about outdoor living with propane by going here.