As the 4th of July approaches, we’re in peak grilling season in Tennessee. And propane plays a big part in that.
Propane grills can handle all of your burgers, hot dogs, and Memphis-style dry-rubbed ribs with less work and more ease than a charcoal grill.
You get the precise control with propane that makes grilling easier, with better results. You can go from high heat for steaks to low and indirect heat for pulled pork with just the turn of a dial. Grilling with propane offers you the options and control that make cookouts a snap. Here’s a closer look at how to use a propane grill and become a renowned grill master.
The ease of direct and indirect grilling, and the ability to toggle between both, is a big advantage for using a propane grill. Let’s explain how best to use direct and indirect heat.
You can set up direct heat on one side of the grill to grill foods like veggie kebabs, thin cuts of meat, pizza and shrimp. You can also sear on the direct grilling side then move it over to the indirect side to finish cooking without any concerns about burning or overcooking. This is an ideal method for barbecued chicken, because you can get juicy, fully cooked chicken without the barbecue sauce turning black and bitter.
This is how to set up indirect heat on a propane grill: Turn on all the burners to pre-heat the grill, close the lid, wait 15 minutes, open the lid and turn off the burners directly below the side where you want to do indirect grilling. That’s it. Indirect grilling may take patience because it takes longer, but you’ll be rewarded with a delicious meal that will earn raves from family and friends.
You know what else the indirect grilling method is good for? Baking bread! You can have a fresh loaf without having to heat up the kitchen on a hot summer day.
When you grill with propane, you greatly reduce your exposure to carcinogens that could end up in your food when you grill with charcoal. Cooking on a charcoal grill burns hotter and generates more smoke.
Here are some tips to make sure your grilled meat is as safe as it could be.
Proper searing is the key to getting that delicious crust on grilled meats like steaks, pork and lamb. But you don’t need to have a restaurant-grade kitchen to get that. You can get beautiful searing right at home on your propane grill, thanks to its precise temperature control and direct heating! Here are the steps to searing done right.
Searing on a propane grill like this will caramelize the meat surface, creating that yummy crust.
Taking proper care of your propane grill will help it work better, last longer and operate safely.
Here’s how you do regular maintenance.
Did you know that July is the month with the most grill fires? It makes sense because it’s peak grilling season. Half of the injuries from grilling are thermal burns. You can avoid those by knowing how to grill safely. We’ve got some guidelines and tips to help keep the fire department from crashing your cookout.
ALWAYS store propane cylinders in an open area outdoors. NEVER store propane cylinders in a garage, shed, carport or tent.
ALWAYS keep propane cylinders away from heat sources like a stove or fireplace. NEVER store a spare cylinder under or close to the grill.
ALWAYS be alert and cautious when you’re handling a propane cylinder. NEVER let the cylinder come in contact with ignition sources like flames or spark-producing tools, or let anyone smoke near the cylinder.
ALWAYS let a skilled propane professional handle repairing and maintaining a propane cylinder. NEVER attempt to repair or modify valves or any other parts on the cylinder.
Fats and oils dripping down from your food onto the burners of your propane grill cause flare-ups. They are usually temporary, but can still cause unappetizing burns on your food.
The best way to prevent flare-ups is by trimming excess fats off of meats and blotting off excess marinate before grilling.
When you’re grilling, keep one part of the grill surface empty. That gives you a spot to move the food quickly to if a flare-up happens. After the food is moved, keep the grill lid up so the flare-up can burn off quickly. If the flare-up spreads, take all of the food off of the grill then let the fire burn off. If the fire gets out of control, remove all the food then turn off the burners and gas. Leave the lid open to help the fire safely burn out.
Don’t let an empty propane tank ruin your cookout. Even though most 20-pound propane cylinders (the most common size for grills) don’t come with their own gauge, there are ways you can know when it’s time to refill or exchange a propane cylinder. Here are three ways to do it.