0 comment Sunday, May 11, 2014 | admin
If you are interested in barbecuing like a pro and have a gas grill, here are some tips to get you going.
I wrote an Ezine Article about turning your gas grill into a raging barbecue machine. Rather than present all the information again, you might want to access the article and read it for yourself.
But, what I couldn't do in the article is show you a photo using a water pan in between your gas grill and whatever you are cooking. In essence, it an indirect cooking method and it allows you to slow cook and not burn the heck out of things.
The method comes from the Chinese way of steaming and goes back centuries. Since it has evolved into commercial-made "water smokers".
In between the coals and whatever is being cooked is a pan filled with water. It is self-basting and you can add all kinds of spices, and/or garlic, onions, cola, beer, wine to the pan.
In turn, while things are cooking, the contents of the water pan will permeate what you are barbecuing. Does this sound good or what?
Now, with a gas grill you need to make sure that the lid to the grill will close completely over the water pan, and the meat and/or veggies. This is critical.
In the above photo I am using a water pan and grill from my water smoker. You could use any 9 � by 13 � by 2 inch baking pan along as it is sturdy. You can buy grills almost anywhere to place on top of the pan.
Just make sure everything fits on your grill, and that you can place whatever you are going to barbecue on that grill without it hanging over the sides of the water pan or that part will burn.
Some folks use disposable aluminum pans. Personally, I think they are too flimsy and too expensive to be using all the time. Plus, eventually you have to take them off the grill and you don't want to do this while they are full of water.
Start your barbecue and set one burner at medium heat�..325-350 degrees. No need to use both burners unless you want to.
Place the water pan on the center of the grill and immediately fill with hot water all the way to the top of the pan. Use a pitcher.
At first, don't add anything to the water. I want you to get acquainted with using a water pan.
Barbecue a sirloin-tipped (watermelon) roast, or a pork loin roast. Neither of them require a lot of room, height-wise on a grill, so this shouldn't be a problem.
Use rubs and marinates as usual. See my "watermelon roast" post here. Cooking times should be around hour and a half for the sirloin, and longer for the pork. Always use a meat thermometer for doneness.
In fact, don't open the lid for at least an hour and a half. Then you can check for doneness.
This is more or less the tip-of-the-iceberg for using a water pan on your gas grill. I will have further tips about grilling and barbecuing soon�.stay tuned!
I wrote an Ezine Article about turning your gas grill into a raging barbecue machine. Rather than present all the information again, you might want to access the article and read it for yourself.
But, what I couldn't do in the article is show you a photo using a water pan in between your gas grill and whatever you are cooking. In essence, it an indirect cooking method and it allows you to slow cook and not burn the heck out of things.
The method comes from the Chinese way of steaming and goes back centuries. Since it has evolved into commercial-made "water smokers".
In between the coals and whatever is being cooked is a pan filled with water. It is self-basting and you can add all kinds of spices, and/or garlic, onions, cola, beer, wine to the pan.
In turn, while things are cooking, the contents of the water pan will permeate what you are barbecuing. Does this sound good or what?
Now, with a gas grill you need to make sure that the lid to the grill will close completely over the water pan, and the meat and/or veggies. This is critical.
In the above photo I am using a water pan and grill from my water smoker. You could use any 9 � by 13 � by 2 inch baking pan along as it is sturdy. You can buy grills almost anywhere to place on top of the pan.
Just make sure everything fits on your grill, and that you can place whatever you are going to barbecue on that grill without it hanging over the sides of the water pan or that part will burn.
Some folks use disposable aluminum pans. Personally, I think they are too flimsy and too expensive to be using all the time. Plus, eventually you have to take them off the grill and you don't want to do this while they are full of water.
Start your barbecue and set one burner at medium heat�..325-350 degrees. No need to use both burners unless you want to.
Place the water pan on the center of the grill and immediately fill with hot water all the way to the top of the pan. Use a pitcher.
At first, don't add anything to the water. I want you to get acquainted with using a water pan.
Barbecue a sirloin-tipped (watermelon) roast, or a pork loin roast. Neither of them require a lot of room, height-wise on a grill, so this shouldn't be a problem.
Use rubs and marinates as usual. See my "watermelon roast" post here. Cooking times should be around hour and a half for the sirloin, and longer for the pork. Always use a meat thermometer for doneness.
In fact, don't open the lid for at least an hour and a half. Then you can check for doneness.
This is more or less the tip-of-the-iceberg for using a water pan on your gas grill. I will have further tips about grilling and barbecuing soon�.stay tuned!
Labels: Barbecuing, BBQ, Gas Grill Tips, Gas Grilling Tips, Watermelon Roast