How to BBQ
Choosing the right grill
Ask yourself how often you will use the grill... weekdays, weekends, or special occasions.
For frequent use, look for grills with large heavy duty enameled, stainless steel or cast iron cooking surfaces. If you want to utilize both direct and indirect cooking methods, look for grills with at least two burners, preferably three.
Taming a flare-up
The quickest way is to turn all the LP gas burners to "OFF" and move food to another area of the cooking surface. After the flames subside, relight the grill. DO NOT spray water on flare-ups!
Mark grilled food
Sear food over high heat for 90 seconds and then rotate it clockwise 45 degrees and sear again, which will create a crosshatch design.
Season the grill
Pre-heat the grill to about 149ºC (300°F) and liberally apply vegetable oil with brush or spray bottle to the cooking grid(s). Close the grill and allow it to sit for about 20 minutes. After 20 minutes, turn the burners to "OFF" and wipe the cooking surface clean with a warm damp cloth.