Clean the exterior of the grill. Soapy water is the safest cleaning solution for most gas grills. Just make a cleaning solution with water and a squirt or two of mild dishwashing soap. Wipe the exterior of the grill with the soapy water, use a rag dipped in clean water to remove the soap residue, and then dry the exterior of the grill thoroughly.
Need to know how to clean a gas grill? Or how to maintain it during the winter? In this video, we’ll discuss some of the important tips and tricks for properly cleaning your grill. Everyone loves grilling out, whether it’s with your family or a large gathering of friends. To keep your gas grill in top cooking condition you should thoroughly clean it at the beginning of each grilling season.
Chefs and the cooks who know their way around a kitchen (or a grill) know how meat feels when it's raw and when it's cooked. The only way to learn this is to basically poke the steaks at different stages of cooking. Raw meat is almost squishy, rare meat is quite soft, medium rare meat resists your poking a bit, and medium meat springs back. Once meat feels firm, it's at least well done, if not completely overdone. Gently press a finger onto your steaks—being careful not to burn yourself—to teach yourself the difference.
If scrubbing isn’t your thing, there's Carbona’s 2-in-1 Oven Rack and Grill Cleaner. This kit contains a large zip-top bag and a 16 oz. bottle of cleaner. Simply place your grates in the bag, pour in the liquid, seal the bag and shake gently so the cleaner coats the racks. Let it sit (away from children and pets) eight hours, or even overnight. Afterward, remove the racks from the bag, lightly scrub away any stubborn residue and rinse them well. In our GH Institute Cleaning Lab tests, even grates from a charcoal smoker came out clean with virtually no effort, thanks to this product.
While the grill grates and flavorizer bars are removed and soaking, tackle the caked-on gunk in the firebox. Put another bucket underneath the firebox where the grease tray sits to collect debris. The easiest way to start is with a wet/dry shop vacuum, whether full-size or a portable, like Milwaukee’s M18 hand vacuum. Since wet/dry vacs are mostly workshop items, you won’t feel bad about using one to suck up the gunk that’s collected in your grill. You can use the grill brush to help loosen stubborn stuck-on grit. If the deposits are really caked on, dip the wire brush in the bucket of soapy water and get to work. Use a hose to rinse it out when it’s clean.
You just brought home your new Char-Broil® grill. Before you start grilling, it's vitally important to learn how to season your Char-Broil® grill before its first use. Seasoning the grill is the process of heating and oiling the grates to keep your grill operating at its prime. Oil protects the grates from rust and makes them easier to clean. Season your grill every time you use it and your grilling partner will be with you for many years.
Certain practices can help discourage deposits of dirt and grease from forming in the first place. One method is to grease the grates of your hot grill with a little cooking oil right before your start cooking. In the same vein, scrubbing your grill grates with a raw onion is another tactic you can try. If you do have a grill brush without bristles, it's a good idea to scrape your hot grates both before and after grilling.
Love the beauty of a darkened griddle? We love it too, and we want you to make it right with this ‘all you need to know’ seasoning guide. Follow these steps, so you coat the griddle plate correctly and make your Blackstone last a lifetime. And why do you need to season your griddle? For one main reason – your food won’t stick on the metal plate and make a mess. Also, a griddle that’s grimy and full of sticky crumbs and stains ain’t pretty. Oh and don’t forget – seasoning adds a coat of oil that brings more flavor to every meal. It helps lock in the taste in all that seared meat n’ veggies. So take out your oil and let’s get your griddle blackened and seasoned to perfection!
To achieve a crust on the outside while keeping the interior of the steak cooked to your liking, you need to have two different temperatures set on your grill. In order to get those nice grill marks, you need to heat your grill to high heat to essentially sear the steaks. To determine the heat is hot enough, you should be able to hold your hand about an inch over the grill grate for 1 second before it feels too hot and you must pull it away.
Yes, you should touch the steaks to test for doneness, but that doesn't mean that you should be flipping and moving and poking a lot. Steaks should only be flipped once, and only moved once from a higher to a lower heat. And don't poke them with anything but your finger! Put the meat on a hot grill—they should sizzle immediately—and leave them there until they release on their own accord. If you're pulling or struggling with them, they are not seared and not ready to flip.
As for seasoning, most foods will taste great if you add just a little salt, pepper, and olive oil beforehand. That's the beauty of grilling: it's a fuss-free cooking method meant to elevate an ingredient's natural flavor without much elbow grease. That being said, if you want even more flavor, there are endless mouthwatering marinades you can add to your meat or veggies before they're barbecued. And if you're hosting a barbecue and need some simple summer sides, we've got tons here. Don't forget the rosé!