Cooking with your Gas Grill

Proper Grilling Form

• Trim excess fat from steaks and chops, leaving only a scant 1/4-inch of fat, which is sufficient to flavor the meat. Less fat is a virtual guarantee against flare-ups and makes cleanup easier.
  
  
• Keep a lid on it! Your Weber grill was designed to cook foods with the lid down. Keeping the lid on allows heat to circulate, cooking food evenly and without flare-ups. Every time you lift/open the lid, except when instructed to in Weber recipes, you add extra cooking time.
  
  
• Take the guesswork out of grilling. Use a thermometer and a timer that lets you know when it's time to take food off the grill. Checking meats for internal temperatures is the best way to determine when food is properly cooked or when done is about to become overdone.
  
  
• Use the right utensils. Long-handled tools and long barbecue mitts protect you from the heat. Use forks only to lift fully cooked foods from the grill and tongs or turners to turn them (forks pierce food and flavorful juices are lost).
  
  
• It's a good idea to follow recipes carefully at least the first time you try them, to learn how a food should be grilled, how it should taste, etc. Then, if you want, you can customize the dish to your own unique tastes.
  
  
• When you're using a Weber recipe, remember that cooking times in charts and recipes are approximate and based on 70°F (20°C) weather with little or no wind. (Cooking times for meat, poultry, and fish have been tested with the foods at refrigerator temperature.) Allow more cooking time on cold or windy days, or at higher altitudes, and less in extremely hot weather.