Gas BBQ 101: Our tips & tricks for cooking on a gas grill
In our previous blog post, we brought to the attention the BBQ trends of 2021. It became clear, among other things, that the BBQ will increasingly be used as a full stove instead of for the grill preparation only. For us, the gas BBQ is the closest to an outdoor kitchen and with that, we would like to introduce you to its possibilities. Because how do you make optimal use of your gas BBQ? With this post, we prepare you for an unforgettable BBQ season!
But first, let’s start with a number of practical reasons why you or your client should use a Fervor barbecue as part of your outdoor kitchen.
Why should you consider a Gas BBQ?
1. Spontaneous barbecuing – No challenges anymore about whether you still have charcoal or firelighters at home. Simply turn the knob, and the BBQ is ready to use in seconds. And nowadays you can prepare almost anything in your outdoor kitchen you would prepare on the stove in a normal kitchen in the first place.
2. Outdoor cooking – Yes, cooking and not only grilling! No more walking inside to prepare a pot of satay sauce or bake potatoes in a pan. With the right accessories, all of this is possible on a gas BBQ.
3. Perfect temperature – Always a superfast and steady correct temperature!
4. Storage possibilities – No more hassle where you leave your BBQ tools while grilling or after the BBQ session due to the various storage options such as hooks, side planch, and cabinets.
Are you looking for Gas BBQ models to include in your assortment?
Check out our range of Fervor products!
5. Veggies – Accept the challenge of grilling more vegetables. With a gas BBQ, you have more space to put together items on the BBQ that have a different grill time.
6. Smoke-free pleasure – This must be recognizable to others with a (small) garden: the wrong wind direction and the smoke from the barbecue blowing into your bedroom or living room, making the whole house smell like a wood fire. Not your problem anymore when using a gas bbq!
7. All-season BBQ – Think of barbecuing much less like something you only do in the summer. Next fall and next winter, your outdoor kitchen will also be easy to use!
Fervor Ranger 310 - Gas BBQ
Do’s and don’ts
1. Maintaining a clean grill will reduce the chances of flare-ups and incessant smoke, which will burn the outside of food and impart a bad flavour. Using a grill brush will help remove stuck-on food, but it also pushes the debris into the grill itself. Food that falls into the grill, ash deposits, and other gunk remains inside the grill until a cleaning. Remove the grates and burner covers at least twice a year to thoroughly clean the grill. (If you grill frequently, do this more often.) After a deep cleaning, you will likely notice a difference in how your grill performs.
Fervor offers a complete range of cleaning products. Check out this grill scrubber!
2. There are two important rules to keep in mind when it comes to fire: fight a fire when you want to put it out and control the fire when you want to use it. Flare-ups are a result of a cooking fire and should be controlled, not fought. Always try to keep a portion of your grill empty so you can move the food should a flare-up occur. When you do have a flare-up, move the food away from it and let the flare-up burn off with the grill lid up. If the fire spreads, remove all food from the grill and let the fire burn off the grease as quickly as possible. If your fire gets out of control, remove the food from the grill and turn off the burners and the gas. Leave the lid open and let the fire die down on its own.
3. Sugar burns easily, so there is a risk of burning or blackening foods with sauces or rubs that contain sugar. Keep your grilling temperature below 130 C to prevent charring. This is similar to the “low and slow” style of barbecue, which may take a lot longer to cook but will almost guarantee a successful outcome.
4. Nobody likes burned meat or vegetables and still so many stories about burning food on the grill start with, “I just stepped inside for . . .” A short moment away from the grill is enough time for it to get out of control and burn your food. Successful grilling means paying attention to the grill. This is particularly true for burgers, chops, and steaks, which are usually cooked at a hot temperature very quickly. Have all your preparations done before the food hits the grill and keep an eye on what you’re grilling.
5. It will sound very logical, but it is a very common and disappointing mistake. Keep extra fuel on hand and you will never have to worry about running out of gas. Or check your tank now and then before deciding to throw a BBQ party!
6. Practice food safety with everything you cook to make grilling successful. Use different plates for bringing raw meat to the grill and serving the cooked meat. Cook proteins to a safe temperature and consider using a meat thermometer to test temperatures. Keep your cooking area clean and sanitized to avoid any cross-contamination.
7. In theory it makes sense that not everything has to be cooked at the same temperature, but in practice, this is mostly forgotten. Thin cuts of lamb, pork, or beef including burgers should be cooked hot and fast. More delicate items like fish, vegetables, and chicken are best cooked at medium. Roasts, whole chickens, and thick, large cuts of meat need to be cooked at lower temperatures and preferably indirectly meaning next to the heat, not above it. Follow these guidelines for whichever food you cook and be patient with the cooking times, which will be longer at lower temperatures. But worth the wait!
8. Searing is one of the secrets to great, grilled flavour. It caramelizes the edges of meats, making a flavourful, crisp surface. To sear, start with a grill as hot as it will go. Put the meat on and wait 1 minute. Flip the food and reduce the heat or move the meat to a cooler spot on the grill and continue cooking until done.
9. Indirect grilling is the secret to versatility with your grill. While direct heat is great for cooking hot and fast, indirect grilling lets you grill whole chickens, cauliflowers, and large roasts, and even bake bread. Simply turn off the burners that sit directly under what you are cooking and keep the surrounding burners on. With a large multi-burner grill, this might mean that the left and right burners are on while the middle burners are off. Another option is to keep one side on while the other is off. Meats can be seared first by direct heat, and then moved to indirect heat to slowly roast.