NOTES ON USING A GAS GRILL

Gas grills are increasing in popularity and the reasons are clear—the fire is easy to light and control. But while there are some $3,000 units that can produce a blazing hot fire, most gas grills cannot approach the heat level of a good hot charcoal fire. If you want a truly crisp crust on a steak, gas is not going to deliver the same results as charcoal. However, for foods that require cooler fires, such as vegetables or shrimp, the results on a gas grill will be fine.

The recipe instructions in this book give the proper heat level, which is determined by holding your hand five inches off the cooking grate (see figure 5). If using a gas grill, adjust the dials to produce the correct temperature.

Most gas grills come with two temperature controls, each regulating a separate burner. You can use the dials to change the heat level on the entire grill, turning the heat from high to medium once food has been seared. The dials can also be manipulated to create two heat levels on the cooking surface at the same time. For instance, you may set one burner at high for searing and set the other at medium to cook foods through or to have a place to move foods if they ignite.

One final note about gas grills. Unlike charcoal grills, the inside of the cover stays fairly clean. Since there is no buildup of resinous smoke, the grill cover (rather than a disposable aluminum pan) can be used.