Grill Like a Pro, Gas Grilling Tips from Professionals

Grilling is more than just a hobby. For many, it’s a passion. There are professional chefs all around the world who prefer to cook on a gas grill instead of on a traditional stove. They understand the complexities involved in creating a true flavor profile, and how to use the grill to its best advantage. The propane gas doesn’t have any influence on the actual flavor of the meat. This means that the only flavors that come through are the flavors controlled by the type of meat and the person who’s preparing it. Gas is often the preferred cooking method for dishes that require a very specific type of flavor.

The question of gas grills versus charcoal or pellet grills has been going on since the introduction of propane. Some backyard aficionados swear by charcoal and wood. They claim that meat doesn’t taste right without this extra flavor that comes from cooking over charcoal. This is definitely true in some instances, but there are ways to get that smoky flavor without any of the extra smoke. This has produced great products like liquid smoke, and smoker boxes that can be put into the bottoms of gas grills to generate the same flavor- only in a more controlled way. Gas is also the preferred method of cooking things other than meat. There’s something about a strong smoke flavor on an ear of corn that doesn’t always appeal to the pallet. Grilling with propane allows every flavor to be completely authentic.

Gas grills have been around for a long time, and this has allowed professionals to get well-acquainted with their use. Thankfully, this has helped to produce a great many tips and tricks for successfully cooking with gas. There are fantastic places to buy natural gas grills in Texas for those who think that they’re ready to start cooking. If you still feel a little unprepared, these are some basic tips and tricks that can help things along:

Always Keep a Clean Grill

One of the best things about a gas grill is the level of control that you can have over the cooking temperature. This is because there is a way to control exactly how much gas is available to burn at any given time. This can be undermined if the surface or undercarriage of the grill is dirty. The stuck on food and grease can catch on fire and end up creating another heat source that can cook food unevenly. Even if it doesn’t catch on fire, it can still put a layer between the food and the heat, and again, interfere with temperature control. Always clean the grill to keep it in good working order.

Be Mindful ofSugar

Gas grills can be great for barbecue because of their ability to sustain a specific temperature. Sugar is commonly used in sauces and rubs, and can catch fire or burn at any temperature over 265F. This is why a low and slow cook method is recommended for barbecue that’s been seasoned already. Losing control of that temperature can ruin a good barbecue in no time at all.

Keep Spare Gas

This is one common sense tip that gets overlooked all too often. There’s nothing more embarrassing that running out of propane halfway through grilling. If this happens, your food can be completely ruined by the time that you run to the store and return with more gas. This is a rookie mistake, and not one that you should ever be caught making. Good grilling starts with planning ahead, and planning ahead for your equipment is as important as prepping the meat!