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BBQ Cooking Secrets

Nothing beats on firing up the BBQ and cooking out! There's something primal about cooking over an open flame that can't be substituted by the convenience of a modern kitchen oven. In any case, the smoky flavor added to your food actually adds something unique for your taste buds. Close your eyes and envision the glow of the coals. Now envision the sizzle once you put that beef back on the grill. I will bet your mouth is watering, just considering it!
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Grilling Basics

For grilling, you'll need a medium hot flame. You may estimate this from experience when you have a couple of grilling sessions below your belt. At first it's going to be helpful to hold your hands slightly over the grill where you are going to put the meat and find out how long you can tolerate heat. About two or three seconds is good for grilling steaks and hamburgers. For cooking sausage on the grill, about a few seconds is good, but you may also transfer it away from the direct heating, close the lid, and smoke with indirect heat it to safeguard the tender sausage casings out of splitting. As for me, I prefer smoking and will set the sausage on some foil away in the heat and allow the sausage cook gradually with a few onions and onions. Spray on a little olive oil to help keep things from drying out or use a drip pan with some liquid for moist heat.

What Do I Need to Get Started?

To begin you'll require a good grill. I won't get in the debate whether gasoline or charcoal would be the very best. Both have their advantages and disadvantages and I'd rather cook than argue! The greater surface area for cooking, the more versatile your grill is going to be for using indirect heat, and obviously you're going to be able to cook more in one time. Do not worry in the event that you only have room for a more compact grill. A small grill will cook awesome BBQ. Once you get to know your grill, it's characteristics will emerge and you're going to cook like a pro!

Choosing the Right Charcoal

Buy high excellent charcoal! The cheap stuff burns too quick and you're going to end up using more and paying more in the long term. You do not need gourmet charcoal, an excellent charcoal such as Kingsford works just fine. To receive the very best smoky flavor, add some wood chunks to the fire when using charcoal, or add water-soaked wood chips in a wood chip box with a gas grill. The wood chip box is essential to prevent the gas grill leftovers from getting clogged with ashes. There are several distinct types of wood used for smoking: pecan, mesquite, oak, hickory and so on... Experiment with various sorts of timber till you settle on your own preferred.

The Secret to Great BBQ

So what is the secret to great BBQ? The secret is... heat control! The right heat depends upon whether you're smoking or grilling and what sort of meat you're cooking. For smoking meat, the perfect temperature is about 200 to 225 degrees cooked for a couple hours. The cooking time will vary according to the dimensions and shape of the cut of beef, however you will achieve BBQ greatness once you cook slow and easy. Actual BBQ cooked meat has a dark reddish-brown outside, a reddish-pink layer just under the surface, and a moist, but nicely done inside, all the way to the bone. When properly cooked, the meat will be moist and tender with a smoky flavor.


So there you go! The key to BBQ is warmth control. Cook when smoking meat on the BBQ and use quality charcoal along with your favourite wood smoke for extra taste. Do not be afraid to experiment and make sure you try your favorite vegetables cooked outside to go together with the main dish. Pretty soon, you'll be a professional BBQ cook!

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