Sophie's Foodie

On Monday, January 12th, (Let's get real, this wasn't really on the above date) I got off my duff and barbecued a watermelon roast and a pork loin on my gas grill. The roast is on the front part of the grill and the pork loin in back using a Brinkmann Water Pan and Grill.
You can purchase the pan through Amazon (below). Get the grill at a local hardware store that fits the pan.
It's well worth your time to do this, but most folks won't bother.
I prefer to barbecue these type of cuts using a water pan between the fire and whatever I am barbecuing. You won't believe how it keeps the moisture in. And you can put onions, garlic, apple, oranges, liquid smoke, a brew ( or put the brew in you), and just about anything you want to flavor the meat with in the water pan.
Prepare the watermelon roast by applying EVOO and a Dry Rub. I used my favorite "Wild Willy's Number One-derful Rub Recipe" ......see my earlier post here for the recipe.
There was "no further action required" with the watermelon roast, other than sprinkling a little more Rub on it. But, with the pork loin, I applied and rubbed in Paul Prudomme's Pork and Veal Magic (below) as the Rub and covered it with plain-old yellow mustard, and then sprinkling on even more Pork and Veal Magic, but not rubbing it in this time.
I put it all in the fridge overnight (in a safe marinade pan, don't use aluminum foil) and then sit it out on the kitchen counter for about a half hour before barbecuing. In the meanwhile I started the gas grill on high, on only one burner. Although you can turn on all the burners.
Place the water pan in the middle of the grill so you can shut the lid while cooking. Turn the heat to medium 325-350 degrees.
Using the water pan feature, the barbecuing times will increase, but check your watermelon roast after an hour and a half for doneness ( I don't do well-done). The pork will take longer...170 degrees. (I had a pop-up button on the pork) Don't overcook!
I didn't mop the roast like the normal person would, but after an hour or so on the grill, I sprayed on a mixture of apple juice and apple cider vinegar on the pork loin. (Get a spray bottle like what is in the above photo). Spray every half hour after until the loin is done, or you are personally smoked and done!

Labels: Barbecue, Barbecuing, Brinkmann Water Pan, Gas Grill, Paul Prudomme Pork And Veal Magic, Watermelon Roast

Gas grills are a way to go if you are looking for convenience and versatility, this will especially include the Ducane 4100.
The Weber barbecue folks acquired Ducane not to long ago, and nothing has dropped off in quality from the Ducane quality of years past. The unit is heavy stainless-steel with four fast-heating burners and an abundance of grill area.
Not only is it a handsome looking BBQ, it has a totally enclosed storage area for your tools and the propane tank.
Temperatures can rise to 600 degrees and is perfect for searing those steaks to perfection immediately after work. The unit is ideal when grilling for large crowds.

Outdoor gas grill with 4 stainless steel burners

48,000 BTUs for high temperatures and 693 square inches of total cooking space

167 square inch warming rack

Electronic ignition and professional-grade lid thermometer

Stainless steel wire cooking grates for easy cleanup

5- year limited warranty

Priced in the $400.00 range

Most folks think you have to spend $1000, plus to get a quality gas grill. Not long ago that was true. But, with the Ducane 4100 you get a durable, quality grill for less than half of that.

Labels: Barbecue, BBQ, Ducane 4100, Ducane Affinity 4100, Gas Grill, Gas Grills

Just some very useful tips I learned over the years using a water pan, and a grill on top of that, for use on a gas grill.
Using a water pan (with some kind of liquid in it) in between whatever you are cooking and the heat, keeps the meat moist, adds flavor and keeps it from burning. It works very well, same principle as a charcoal smoker although you don't have the constant benefit of charcoal or wood flavoring while cooking However, there are some things that you can do to add a smoky taste on a gas grill so all is not lost.
In the above photo I am using a Brinkmann Water Pan which you can purchase through Amazon. You will also need to put some type of grill over the top of it. A local hardware store should have one that fits nicely over the top.
Some folks use only water in the pan, but you can add all kinds of things to the water, like onion, garlic, cola, beer to give meat added flavor. Add dark beer to give meat like brisket a distinct taste. For a ham, you add a cola product to the pan, which gives the ham a beautiful glaze.
You can also use your gas grill as a smoker using (wood chips pre-soaked in water for 30 minutes) in a metal box wood smoker, or make a tent out of aluminum foil, poking a half dozen holes in it. (Wood smoker boxes & wood chips can be found through Amazon. (See Below)
When I use a water pan, I only light one burner on the grill and get the temperature to no higher than 325 or 340 degrees. And, this depends on what I am cooking. This temperature is fine for pork loins and watermelon roasts.
If slow-cooking, for example a pork shoulder, I want to move the temperature down to 250 degrees, or so. I probably would be doing the pork for 10 to twelve hours.
If you want to add a smoky taste, place a wood smoker, or aluminum tent on the lit side of the grill , right on top of flame diffuser, or try putting it on top of the lit grill (Mine works well on top of the grill). Experiment!
Cooking times will increase when you use a water pan, but you will love the results. Just a few tips to get you to do things you didn't think possible with your gas grill.

Labels: BBQ Tips, BBQing Tips, Brinkmann Water Pan And Grill, Gas Grill, Gas Grill Tips