The inexperienced griller will often use a direct grilling method when the meat calls for indirect grilling methods. The end result is either under cooked meat or charred meat. Certain meats call for slower cooking times to maintain tenderness. Apply BBQ sauce at the wrong time can result in charring and burnt taste. Learn how to properly grill on a gas grill for great tasting dishes every time.
Indirect versus Direct Grilling Methods
Certain meats that require longer cooking times require the indirect cooking method. Thick cuts of meat also require the indirect cooking method to keep the meat from charring. The indirect cooking method means to place the meat above the burner(s) that are turned off. Faster cooking meats, like steaks are generally cooked using the direct cooking method unless the steaks are exceptionally thick.
For a 4-burner gas grill its best to turn off the 2 middle grills and place the meat over the burners that are turned off. For a 3-burner grill turn off the middle burner and on a 5- burner grill turn off the 3 middle burners. Once the meat is placed over the turned off burner, close the lid to allow the temperature to rise inside the grill.
Examples of Meat for Direct Grilling
- Steaks
- Hamburgers
- Hot Dogs
- Sausage
- Pork Chops
- Fish
- Shrimp
Examples of Meat for Indirect Grilling
- Chicken
- Turkey
- Tri Tip
- Ribs
- Pork Tenderloin
- Roasts
- Brisket
Knowing and Understanding the Individual Gas Grill
The first thing to perfecting grilling techniques is to get to know the grill. Each and every gas grill is unique in its own way.
- Hot and Cool Spots - Even if the heat settings (high to low) are set exactly the same on all the burners, the gas grill will still have hotter and cooler spots on the grill. Get to know where the cool and where the hot spots are located on the grill. Knowing the different areas will allow the griller to move the meat around as necessary for flare-ups. It will also insure that all the pieces of food will be done at the same time.
- Know the Cooking Temperature- This is especially important for the indirect grilling method. When the middle burners are turned off and the outer burners are on high, what’s the internal temperature of the grill with the lid closed? Like wise what’s the temperature if the outer burners are on medium heat and so on. For example BBQ pork spare ribs are best if cooked slow at a low temperature around 225 degrees Fahrenheit. If the outer burners were on high, the temperature would probably be too high.
BBQ Grilling Tips and Tricks for the Gas Grill
- Apply BBQ sauce only in the last few minutes of cooking time to avoid charring.\
- Sear thick cuts of meats, like beef tri tip for example, to lock in the juices with direct heat. Then use the indirect grilling method to finish cooking the meat.
- Only turn meats one time when using direct heat to retain the juices.
- Do not press down on meats like hamburger. This will cause the juices to drain out and result in drier tasteless meat.
- Keep the lid of the gas grill lid closed as much as possible, especially for the indirect cooking method.
- Move the meat to a cooler part of the grill during flare-ups.
- Use a meat thermometer in the thickest part of the meat to inure the meat is cooked thoroughly, especially for thicker cuts of meat, pork and poultry.
- Use a good cooking oil to grate the grill surface so that the meats won’t stick to the grill.
Using the direct or indirect grilling methods when appropriate will insure a flavorful and tender piece of meat. Before grilling, the grill grate should be cleaned to avoid contamination of the meat. Besides grilling meat, grilled vegetables create a flavorful and crisp vegetable if grilled properly.
James Clausen - Clausen received a Bachelors Degree in Business Administration in Automotive Management and Marketing at Northwood University, graduating ...
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