Add glazes, marinades, or sauces
to meats and veggies.
Professional cooks, and our own Better Homes and Gardens Test Kitchen home economists, receive many grilling questions. Read on for some must-have answers.
Q: Is it necessary to preheat my gas grill?
A: Generally, you should let your gas grill preheat for 10 to 15 minutes before you put the food on it. Follow the recommendations for preheating given in the owner's manual for your particular grill.
Q: If my grill burner doesn't start right away, what should I do?
A: If the burners don't ignite on the first try, leave the grill hood open and turn off the gas. Wait about 5 minutes before trying again. Also, be sure there is fuel in the tank.
Q: Why does my grilled food become charred so easily?
A: You could be cooking at too high a temperature. Or perhaps you are cooking directly over the heat source when you should be using the indirect method of grilling. The direct method of grilling means foods is placed directly over the heat source. It's best suited for smaller, thinner cuts of meat, poultry, or fish -- foods that cook in 20 minutes or less. The indirect method of grilling means food are placed adjacent to the heat source. Indirect grilling is best suited for larger cuts of meat, such as ribs, roasts, whole birds, and longer-cooking vegetables such as corn on the cob. You might need to hold off on brushing the barbecue sauce on your foods, too. Sauces that contain sugar tend to burn quickly, so brush them on only during the last 5 to 10 minutes of grilling.
Q: When should I cook with the grill cover on? When should it be off?
A: The manufacturers of nearly all gas grills recommend that the lid should always be closed when you cook on a gas grill.