Grilling with propane is a lot different than grilling with a charcoal grill. Instead of tasting a lot of the smoky flavor typical of charcoal, you taste more of the meat and any marinades or spices you add to it. While a grill doesn't look terribly difficult to use in the aisle of a home improvement store, there are still some tips for taking your grilling skills to the next level.
1. Always Preheat the Grill. The best way to seal in the flavor of the meat and create a nice caramelization is to sear it. This means that the cooking surface needs to be hot from the moment of contact. With a grill, it is best to turn the flames on and then let it preheat for 15 to 25 minutes. Not only will it prevent the meat from sticking, but it also ensures that the bacteria left from any previous meals are not transferred to your current meal.
2. Experiment with Spices. There are many different options available to add flavor to any standard meat. Marinades are one of the most popular options and are fabulous if you use them correctly. The back of the bottle usually recommends letting the meat sit overnight in the marinade; however, this mostly applies to meat that will cook over a charcoal grill. The smoky flavor from briquettes will often overpower the marinade, so you have to make it strong. When using a propane grill, try marinating the meat for an hour. Reserve a portion of the marinade from the bag and brush it on as the meat cooks.
If you are looking for something much more basic, try only adding salt and pepper to your meat. Mixing up the flavors when you cook is a great way to never get bored with your meals. Base it off the cut of meat though. Marinades are helpful in breaking down tough meat, making them more edible.
3. Try Grilling Your Fruits and Veggies. Many people forget that grills are just another way of cooking anything. Next time you have a get-together, try grilling up some corn still in the husks, pineapple slices, or asparagus spears. The propane won't add any unsavory flavors, but will enhance the sweetness. No oil or spices are required for these side dishes either.
4. Use a Thermometer. Instead of checking for doneness by slicing open the meat, use a meat thermometer. There are many products on the market that make checking easy, even over a hot grilling surface. Avoid cutting the meat while it cooks or you risk losing a lot of the juices. Let the meat sit for 10 minutes, or 5 minutes for every inch of thickness to give the juices time to redistribute. The result is a moister, more flavorful meat.
For your propane needs, contact a company such as Apollo Propane Inc.