How to Secrets of Cooking on a Gas Grill

Cooking with a gas grill has advantages over a charcoal grill. The primary advantage is the ease and quickness of starting the fire. The grill can be ready for cooking in a matter of minutes. Another advantage is the ability to cook different foods at once. Most gas grills have more than one cooking zone. This allows foods that require high heat to cook in one area of the grill while foods that need a lower temperature cook on another spot on the grill.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• long handled cooking tools
• Spray cooking oil for grills

1. Bring the food to be cooked to room temperature.

2. Light the flame on the grill and close the lid to allow it to preheat. In general, fish should be cooked over a medium heat, chicken and pork over medium-high heat and steaks over high heat.

3. Spray the cooking surface with cooking oil and place the food on the grill.

4. Before moving food the food in any way, allow it to cook until grill marks develop on the first side. Food will stick to the grill if it is moved too quickly. It is not necessary to close the lid on the stainless steel gas grill unless cooking very large pieces of meat.

5. Turn the food and cook until it has reached the minimum internal temperature as shown on an instant-read thermometer: 145 degrees F for fish and whole pieces of beef, veal or lamb; 160 degrees F for pork, egg dishes and ground beef; and 165 degrees F for poultry.

Tips & Warnings

• The outside of the gas grill will be hot; use caution.

Resources

• USDA Food Safety Guidelines