When the meat is done…give it a rest!

Anytime you’re cooking meat on a grill or smoker, it should be given at least 5-10 minutes of rest time once it’s done. This time allows the cooking process to come to a slow halt and allows the natural juices and flavors to disperse throughout the meat.
As meat cooks, moisture is pulled to the surface. If you poke, slice, or pull it as soon as it’s done, the majority of these juices will run out onto the cutting surface. This is where people make a mistake. Not only are you losing moisture but flavor is also escaping.

Simply tenting with aluminum foil and walking away for a short time will improve your final product.

Propane grills can smoke too!

So you don’t own a charcoal grill or smoker, no problem. Your propane grill can be set up for indirect cooking too. Here’s how to do it:

Remove one of the cooking grates on the grill. Place a small aluminum pan directly on the burner. In the pan place a couple handfuls of soaked wood chips. Be sure the chips have plenty of air room. You don’t want the pan crowded. Air needs to be able to circulate around the chips so they will burn properly. Cover the pan with aluminum foil and poke several holes in the foil.

If you only have one cooking grate, you can make a “smoke bomb” to do this place soaked wood chips onto a sheet of aluminum foil and wrap them up loosely. Leave some room in the package for air. Poke a few holes so the smoke can escape and lay it directly on the burner. Replace the cooking grate and you’re ready to cook.

Light the burner under the smoke pan only. This leaves the other side of the grill for the meat. You don’t want any direct heat on this side. You will need a thermometer to monitor the grill’s temperature. For slow smoking the heat should be 225-250 degrees. Adjust the burner to keep the temp in this range. If you’re grill doesn’t have a thermometer, purchase an inexpensive oven thermometer and sit it right on the cooking grate. You can find them at any grocery store for around $5. Once the light blue smoke starts to roll, the grill is ready to do some low and slow cooking.

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