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Q: Does piercing meats really cause them to dry out?
A: To ensure the juiciest meat, use long-handled tongs, not a fork, to turn
Q: How can I get the charcoal flavor on a gas grill?
A: The fact is that charcoal does not flavor your meal, but it is only a heat source. The delightful backyard taste that comes with barbeque cooking is caused by meat drippings falling on the heat source where they are vaporized to rise up and add flavor to the food.
Q: Do I cook with the cover open or closed?
A: Like your kitchen oven, a gas grill is designed to cook with the lid closed, except for quick searing. Cooking with the lid closed helps food retain natural juices, moisture, enhances flavor and keeps flare-ups to a minimum.
Q: Can I cook more than one thing at a time?
A: You can prepare entire meals on the gas grill
Q: What is the best way to cook poultry?
A: All poultry is best cooking at LOW. A meat thermometer should be used to determine doneness in large birds. Small pieces are done when no pink juices appear when the flesh is pricked.
Q: Can I grill frozen food?
A: For best results, thaw all meat in the refrigerator before grilling.
Q: Can I use charcoal in my gas grill?
A: Gas grills are designed to generate their own heat and can not be used with any other heat source.
Q: Why is the flame in my gas grill yellow?
A: The flame on a gas grill should be blue. Chances are your burner is probably burnt out and it's time for a replacement.
Q: Even if I cook my food until it turns black on the outside it's still raw on the inside. What's wrong?
A: You are probably using too much charcoal or a heat setting that is too high. Most BBQ sauces contain sugar, which burns quickly, so you should only brush sauces on during the last 10 to 15 minutes of cooking time.
Q: How do I cook vegetables on the grill?
A: Use the foil method for small and irregularly shaped veggies. Turn the packet once halfway through grilling time. Open carefully to avoid steam burns. You can also skewer them so they don't fall through the grate (keep size of vegetable consistent on each skewer for consistent cooking).
Q: Any secrets to grilling corn on the cob?
A: You can grill corn in the husk, but it also cooks up great without the husk. Simply peel the husks back to form a "handle" and then spray with PAM® Butter for extra flavor and browning.
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