Grilling Like a Pro (The Basics)

Now that winter is over (fingers crossed), it’s time to uncover the grill and start cooking! However, in order to start grilling like a pro (or least look like you know what you’re doing), there are some fundamentals to explore. This is by no means an all-inclusive list, but rather a few tips to help you on your grilling journey.

Practice Safety First!

Before you light up your grill for the first time this season, take the time to inspect your tank:

Check the manufactured date that is stamped on the collar. This will be in the month-year format and a standard 20 lb. grill tank is only good for 12 years of use. For example, if the manufactured date on the tank is 02-12 and you add 12 years, that means your tank’s certification expired in February of 2024. In this case, you’ll need to either replace the tank or have it re-certified. To answer your next question, yes, you can have your tank re-certified at Keystone Propane.
Make sure there is no visible damage. This includes: dents, cracks, and severe corrosion.
Test for leaks. Make sure everything is turned off, then simply spray soapy water on all valves and hose connections. As soon as you’re done spraying, turn on the gas. If you see bubbles form, you have a leak!

Getting Ready to Grill

Now that you’re sure your tank is ship-shape, let’s get to cooking. Well, soon… but not just yet. First, clean that sucker. Old, charred food stuck to the grates is not how you want to start your meal. After cleaning the grates, while the grill is still cold, season the grates with a high smoke-point oil (400° F or higher). Seasoning the grates before and after cooking will help create nice grill marks, keep food from sticking, and help prevent rust.

Turn On and Preheat

Make sure when you’re finally ready to light your grill, you open the lid first! I know this is common sense, but I think we all know someone who began their backyard barbecue by burning off his arm hair and eyebrows. Hilarious for sure, but also incredibly dangerous. You don’t want a buildup of gas when you’re igniting the burners. So, open that lid.

Next, you’ll want to preheat your grill. Remember, this isn’t charcoal, 10-15 minutes should do it.

Let’s Get Cooking

Direct and Indirect Heat – Determine the best way to cook your food. Direct heat is placing the item right over the flame. This is good for grilling vegetables and getting a good, hard sear on proteins. Indirect heat is placing the items off to the side and cooking them more slowly.
Open Lid or Closed? Good question. Anything that is fast cooking: burgers and dogs, thinly-cut chicken, pork, or fish should be cooked with the lid up. For thicker cuts of meat, closing the lid keeps the temperature steady and allows a more even cook.
Don’t Overcrowd the Grill – Leave enough space between your items so the hot air can circulate. This will allow for more evenly cooked meat across the entire surface of your grill.
Use a Meat Thermometer – “I can tell by the feel, I can tell by the color, I can tell by the smell.” Sure you SAY that, then you give me burned steak and undercooked chicken. You are not Bobby Flay. Use a meat thermometer.
Don’t be a Flipper – You know the person who flips the burgers every 30 seconds? Yeah, me too. I’m curious if that person also “panic flips” pancakes 4 times before serving. Don’t be that person. One flip is enough.
Let Your Meat Rest – You’ve cooked the perfect steak. It’s gorgeous and begging to be devoured. You cut into it as soon as it hits the table. The juices pool up and fill your plate…instead of your mouth. Congratulations, it’s no longer the perfect steak. Instead of a delicious, juicy steak, you now have a dry, tough, piece of meat and a wet plate. Rookie.
How Long Do I Let It Rest? – There are many schools of thought on this:
–1 Minute per 100g
–5 Minutes per inch of thickness
–10 Minutes per lb
–Thin cuts for 1/2 the time it took to cook
–Thicker cuts for the same time it took to cook
–Use a meat thermometer. When the internal temperature starts to drop, the meat is rested.
Try these out and see which works best for you. At the very least, don’t cut into that cooked meat for a minimum of 5-7 minutes. This goes for ALL meat, not just steaks…except hot dogs, or other pre-cooked meats.
Grill Smarter, Not Harder – Use the right tools. Grill baskets, tongs, spatulas, sauce mops, these are your best friends. Playing basketball while wearing dress shoes is weird and awkward. So is grilling without the right tools. I suppose grilling while wearing dress shoes would work. You’re already being made fun of for flipping your burgers half a dozen times, why not open yourself up for more ridicule?
Clean Your Grill – The best time to clean your grill is while it’s still warm. Take a wire brush and scrape off the gunk. As mentioned earlier, you can coat your grates with a high smoke-point oil to help prevent rust.

There You Have It

These are just a few basic secrets to grilling like a pro. This should give you a strong foundation for grilling success. Now get out there, fire up the grill, and give them a try!

One final tip: Check your propane tank BEFORE you start cooking. Having to stop the action halfway through, so you can run out to get your tank filled, is bush league. Definitely NOT grilling like a pro.

Please check our blog periodically for helpful information, handy tips and tricks, and timely announcements.

Keystone Propane, Your Trusted Partner.