| There are a few things every aspiring grille master out | | | | without cutting into it is this: Take the tip of your thumb |
| there should know when it comes to cooking tips for | | | | and touch it against each of the fingertips on the same |
| gas grills. | | | | hand. Don't push with any pressure, just touch them |
| 1. Make sure you give ample time to get the grill good | | | | together. While touching each finger feel your hand at |
| and hot. | | | | the base of your thumb (the same hand you are |
| Once you light the grill you should always leave it on | | | | touching finger and thumb with). The firmness of this |
| high for at least twenty minutes with the lid down. This | | | | muscle represents a different temp for each finger. |
| gets the grill nice and pre-heated. This is important | | | | The temps are as follows: |
| because the food will no stick to the grates and you | | | | Index Finger - Rare |
| will get a nice tasty char. It also adds to the experience | | | | Middle Finger - Medium Rare |
| to have nice restaurant grill marks on the food. | | | | Ring Finger - Medium |
| 2. Be Patient, only flip your meat once | | | | Pinky Finger - Well |
| This step is crucial to cooking your meat nice and | | | | 4. Keep the lid closed |
| even. It can take a little time and practice to get right, | | | | This also lends itself to a much more uniform temp |
| but once you have it dialed in it makes all the | | | | when cooking meat. If the lid is constantly open it cools |
| difference in the world. There is nothing more | | | | the air and forces the grates to do all the cooking. This |
| disheartening then finding out that your beautiful rib eye | | | | leads to the meat becoming well done on the outside |
| is well done one side and bloody rare on the other. | | | | before it has a chance to cook inside. |
| 3. Never, ever cut into the meat | | | | 5. Always wait 10-20 minutes after you take the meat |
| This is probably the single most important thing to | | | | off the grill before you serve it |
| know when it comes to cooking tips for the gas grill. It | | | | This technique will lock in the juices and give them a |
| is also the most common mistake. Do yourself a favor | | | | chance to disperse back into the meat. This means |
| and learn to temp your meat without slicing into it. | | | | when you cut into the meat to eat it, all the juices |
| Once you make that incision you are just releasing all | | | | won't just flow out onto the plate where they do you |
| the juices. These juices are where all the flavor comes | | | | no good. |
| from. | | | | If you follow these simple cooking tips for gas grills you |
| *side note: The best way to learn how to temp meat | | | | will be the hit of the next barbeque for sure! |