Posted on 20 June 2011. Tags: fuel, gas, Grill, propane, tank
It’s happened to a lot of cookers… so it could also happen to you! You’re in the homestretch of a day of prepping for the cookout. Chicken’s on… and the gas on the… grill is… slowly… dying.
Running out of propane is easy to do because it’s so hard to see through metal! (Although I have seen some transparent plastic tanks recently that look great.) Most of us don’t have a gas gauge either.
Here’s one tip for your next cook out:
You can estimate how much gas you have left in your propane tank by heating up some water to a boil (you can do this in the microwave or ins
ide). Make sure you have enough hot water to gently heat the SIDE of the propane tank in question. Tilting the tank on a bit of an angle, pour the hot water up and down the entire side of the tank from bottom to top.
The level of liquid propane inside can be determined by feeling the new temperature of the tank with your hand. Where your hot water has succeeded in heating the tank is where it’s empty. Where the tank is noticeably cooler is where you have some remaining liquid propane.
If there is no noticeable difference you’re probably all out.
Posted in Tricks
Posted on 04 December 2010. Tags: Grill, Grill Marks, meat
BBQ Chicken
Ever wonder why steaks look so much better on TV?
For some reason that diamond shaped stamp of caramelization equals the true sign of a perfect steak.
Any BBQ cook should know the secret to professional presentation GRILL MARKS. Gotta have ‘em. It’s mainly a matter of paying attention from the start.
- First, crank up the heat like you would on direct heat grilling. Heat Helps.
- Immediately clean the grill grates and oil with a wet (with oil) napkin.
- Place the meat on the grill in the same direction so you’ll mark them the same. Once you set it down — LEAVE IT ALONE – until:
- After one fourth the cooking time simply rotate the piece either 45 degrees (for diamond) or 90 (for squares).
- At the halfway point… flip and repeat from step three.
- One side typically looks better than the other. Put that side up.
Posted in Cook, Featured, Tricks
Posted on 29 August 2010. Tags: bacon, barbecue, Barbeque, BBQ, butt, GrateTV, Grill, Pork, shoulder
Click Thru To Watch complete video
In this epsiode, Three time SC BBQ Champ Jack Waiboer answers a viewer email about everything from pork shoulder to pork butt. Bill provides you with the website of the week that will teach you how to unwrap your passion for bacon and maybe make an awesome trashcan smoker and the secret ingredient of the week is one of those ancient Chinese secrets.
Grate TV is released weekly at http://GrateTV.com and here at the GrateTV iTunes page.
You can also get notified via email of all new episodes here.
Posted in GrateTV, Video
It’s happened to a lot of cookers… so it could also happen to you! You’re in the homestretch of a day of prepping for the cookout. Chicken’s on… and the gas on the… grill is… slowly… dying.
