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Gas Grill Cooking Basics

 
 
 

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Sirloin steaks and onions cook on a gas grill.  A gas grill is a necessary piece of equipment for any backyard barbecue, and it makes cooking for family and friends easy and fun.


As simple as grilling over a fire is in theory, there's plenty that goes into it if you want to do it right. There are some basics that every cook should know before they fire up the grill.

First of all, there are several different methods to cooking over fire. Many people erroneously believe that grilling and barbecuing are one and the same. In fact, grilling is a way to quickly cook food over an open fire. In order to expedite the cooking process, food is placed on a rack over the fire. Grilling is a direct way of cooking that sears the outside and allows the meat to retain its juices on the inside. Because it is relatively fast way to cook, this method is best reserved for smaller, thinner pieces of meat such as burgers, chicken pieces, fish, steak, and veggies.

Barbecuing is a slow, indirect cooking method in which the food is slowly roasted away from the cooking method. The coals or wood chips smolder instead of flame. Food is placed to the side and the cover is closed, allowing food to cook more evenly. This method is best suited to larger pieces of meat, such as roasts and briskets.

Perhaps the slowest type of cooking over an open fire is smoking. This method uses low temperatures between 180 and 220 degrees F and cooking times that are sometimes three times as long as other methods. This indirect cooking method results in a distinctive smoky flavor. Wet smoking uses all the methods of traditional smoking, but includes a pan of water to retain the moisture and tenderness of the meat.


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Grilling Food on a Gas Grill