There’s a common misconception that traditionally-fuelled BBQs, such as wood or coal, are better than gas, with many believing only the two can produce the real barbecue taste. Whistler Grills is setting the record straight, because we know just how good gas barbecues can be at rustling up that longed-for smoky flavour.
When you’re cooking on a Whistler Grill, your food’s juices fall down onto vaporisers below, which are then burned or evaporate sending flavour-filled vapour back up. These vapours are locked into your meat giving it that iconic barbecued taste. In simple terms, it’s not the fuel that gives the flavour, it’s the vaporising of juices.
With gas grills being unarguably convenient (no need to fuss finding charcoal, disposing of ashes or getting things lit), we think it’s fair to say that once you go gas, you’ll never go back.
There’s always the option to turn on your grill and get cooking right away, but why not take things to the next level with our seasoned tips for cooking on gas below!
Put a lid on it
When you’re cooking with any of the barbecues in the Whistler Grills range you can leave your lid on and trap that heat inside. You’ll want to cook with the lid closed anytime you’re using indirect heat grilling (there’s more on that soon). This will allow you to cook your food evenly and give you control over the temperature. Plus, you’ll seal in the smoky flavour that everyone loves.
What’s on the menu?
When we say possibilities are endless. We mean it. There’s really no limit to what you can experiment with on your Whistler Grill.
Meat is the obvious option, but even then there are various cuts to choose from. Use your grill to bake (yes, bake!) a classic sausage roll recipe, skewer up some meatballs, sear a brisket then cook it slowly, that’s without forgetting barbecue essentials like sausages and burgers too. We did say possibilities were endless.
When you’re cooking on your Whistler Grill barbecue, Vegetarians can get equally as excited about eating alfresco. Portobello mushrooms are a popular choice, pre-prepare the stuffed with goats cheese and pesto, or let guests create their own concoctions. Sear corn on the cobs, and skewer up vegetable and halloumi, just remember they may cook slightly quicker than their meaty counterparts.
Go for the griddle
Cooking foods with a high-fat content on your Whistler Grill? Reach for the griddle. Think of it like your barbecue’s own frying pan. Cook bacon, steak and fish fillets slowly like this, at a moderate temperature for serious flavour without the fuss.
Direct decisions
When you’re cooking on your Whistler Grills gas grill, there are two ways to choose from – direct and indirect. Direct is pretty self-explanatory, and involves placing your food directly over the flame, searing it. Indirect cooking simply means placing your food over the unlit portion of the grill.
So which should you be using when? Generally, it’s best to use indirect heat with anything that takes longer than 20 minutes to cook, like large roasts. Direct heat is better for fast-cooking items like steaks, vegetables and prawns.
Temperature talk
From slow-cooked brisket to flash-fried steaks. Here are some optimum temperature guidelines for barbecuing to perfection with your Whistler Grill.
High heat (above 450°F)
Use this for quick-cooking foods. Think kebabs and prawns, as well as steaks and pork chops that benefit from being seared.
Medium heat (350 to 425°F)
Around this temperature for essentials like burgers, bone-in chicken and most vegetables. The inside will cook through before the outsides scorch.
Medium-low heat (325°F)
Use this lower temperature for any foods that benefit from gentle cooking, like sausages, pork tenderloin or baked potatoes.
Low heat (below 300°F)
Cooking low and slow can be delicious, and it’s necessary for tougher cuts like brisket, ribs or pork shoulder.
To discover our full range of gas grills click here!