Hi Mike:
Remind me where you live again, please? It's unfortunate that charcoal
is beyond your reach, because it is far and away what I prefer. My
knowledge, such as it is, is with charcoal, so I'm not sure what I can offer
about cooking on a gas grill. How many burners does your grill have? I am
going to be exparamenting with smoking on a gas grill in the very near
future to see whether it can be done. Alton Brown suggests, in his first
book, that you can wrap up a bunch of sawdust inside a foil packet and
puncture the packet and place it right down sin the fire to make smoke. But
as far as the gas grill is concerned, I'm not sure there's much to do beyond
turning the thing on, letting it get good and hot for 5 or 10 minutes, and
then placing the food on the grates. I would suggest you purchase a
probe-style thermometer if you don't own one already. I'm talking about the
kind where you leave the probe in the meat. This probe is connected to a
wire that plugs into a digital readout at the other end so you can monitor
what is happening inside the meat. This is very useful for larger cuts of
meat such as a pork tenderloin or roast. An instant-read thermometer will
also be very useful for smaller things like burger patties and pieces of
chicken.
Jon
----- Original Message -----
From: "Mike and Jenna" <schwaltze@xxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Saturday, August 22, 2015 12:13 PM
Subject: [blindcooks] grilling tips
Hi,
My wife and I just bought a gas grille and were wonding on some good tips
for using it. We have a gas grille as charcoal is so expensive to ship here
to the arctic.
