June 17, 2013
Salsa…How do you like yours?
June 19, 2013
Gas grills:  lots of people have them. They’re easy to start, they’re usually pretty big (translation: they can cook 40 burgers at once), and their heat can be tweaked with a flick of the wrist. The only problem? They can’t impart the smoky flavor of charcoal.Or can they?
Although you’ll never get that exact charred taste without the real thing, there are some tricks that will get you pretty darn close.

1. Crank It
We love charcoal for its natural ability to provide temperature zones–extreme heat directly over coals and more moderate heat away from the coals. Try to mimic the heat output with your gas grill by putting part of it on high, (as high as it will go–don’t be scared) and part on low or even turned off. This will create more browning reactions in proteins, which translates to flavor. 

2. Smoke It Out

Using a smoker box, which uses wood chips. Place it on the grill, throw down your meat and veggies, shut the grill’s cover, and let the smoke work its magic.

3. Build Up the Heat

Before searing that steak, throw tinfoil or an old baking sheet over the grate to build up extra heat for a really amazing char. The blast of heat only lasts for about 30 seconds, so be at the ready–slip your meat on the grate right as you remove the foil–and it will result in an unmatched sear.

4. Don’t Blow Your Cover

Whereas keeping the cover on a charcoal grill reduces its heat output (it thrives on airflow) the cover helps build and maintain heat on a gas grill. Remember, it’s all about the heat when it comes to a good char, so keep that cover on as much as possible–plus it helps build more smoke, which you want.

The convenience of a propane-powered grill is incredible.  Happy grilling. 

Source:, 6.13.13

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