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pan under the cut of meat to capture the excessive fats and
juices to further reduce flare-up. Again, flare-up is desirable
when it is under your control.
HEAT OUTPUT VARIATIONS
No two gas grills will perform exactly the same way. The fuel
source, line pressure or volume, method of installation, wind and
weather conditions all contribute to influencing heat output and control.
Irrespective of the cooking appliance cooking will always be more art
than pure science.
Even slight breezes across the cooking grids will cause a temperature
variation of 25 to 50 degrees. Your unit should be positioned so the
wind is at the back of the grill-cooking surface. The top casting will
help shield the unit from the wind. Even though your PGS grill has
been designed to cook extremely evenly you might experience slight
variations in heat at the cooking grids. Your variably spaced cooking
grids will give you increased flexibility in this area. You should cook
smaller more delicate foods like shrimp, fish, vegetables etc. on either
side of your grill over the grids that have been spaced closer together.
These grids allow less flare-up and will prevent smaller items from
falling through the grids without the use of additional add-on
accessory grates or griddles. Experiment with these areas, we're
sure you'll like the results!
COOKING DIRECTLY
Cooking directly on the cooking grids is by far the most frequently
used outdoor cooking method. This method is ideal for chicken, fish,
burgers, shish-ka-bobs, and the list goes on and on. Meats get that
great outdoor taste when the meat's natural juices drip down on the
hot ceramic briquettes, caramelize, and impart that great outdoor taste.
As we discussed earlier, flare-up is to be expected and is actually
desirable. If you get a bit too much during the cooking process,
rearrange the foods and just turn down the heat.
When the hood is closed your grill will cook faster, remain at a more
controlled temperature, and use less energy. A great way to determine
doneness, especially on thicker cuts of meat or poultry, is to use a
meat thermometer with a probe. You can also use accessory items
such as grill baskets, shish-ka-bob skewers, woks, griddles, skillets,
casserole and baking dishes directly on your cooking grids. Get
creative, experiment, and have lots of fun!
COOKING WITH A ROTISSERIE
One of the most flexible accessory items for your grill is the
motor-driven rotisserie. Use the rotis to thoroughly cook larger cuts
of meat and whole poultry. A turkey cooked to golden perfection on
the grill is a real treat. You can keep the lid closed when using your
rotisserie. As the rotis slowly turns, the meat will self-baste in its’
own juices or you can add your own favorite sauce or marinade.
The rotis will give you moist and flavorful results with just a little
practice. Just remove your cooking grid or grids to accommodate
the cut of meat. Insert a shallow drip pan directly on the lava rock
to catch the juices and drippings. You can use these in a gravy or
sauce later if desired. A meat thermometer with a probe will give
you an exact indication of proper cooking times and temperatures.
INDIRECT COOKING
You can bake or roast foods in your PGS grill just like you would in a
conventional oven. Casseroles, whole poultry, breads, and cakes
can be cooked using this indirect method. As the name implies, the
food is not cooked directly over the heat source. Instead it cooks by
heated air circulating inside the grill casting. Just fire the grill on
one burner and put the food on the opposite grid.
Place an oven thermometer on the unlit side of the grill while cooking
indirectly. Regulate the temperature control to the desired cooking
temperature. An ideal alternate cooking source during the busy
Holiday Season. Always keep the lid closed when cooking via the
indirect method.
Use the following chart as a basic guide to cooking indirectly with the
lid closed. If you are grilling on a very hot or cold day you will have
to adjust the temperature setting up or down as required.
TEMP. GUIDE (INDIRECT COOKING)
GRILL CONTROL
TEMP. SETTING ITEM
275-350 LO Smokes Foods, rolls, leftovers
350-425 MED Roasts, Ribs, Fish,
Poultry, Meat Loaf, Cakes
Pies, Cookies, Casseroles
425-450 HI Biscuits, Pizza, Rolls
THE MICROWAVE GRILL COMBO
Your PGS Gas Grill and indoor microwave are a great combination.
Many meals that require long cooking times or defrost times may be
started in the microwave and finished up on the grill. The
convenience of the microwave and great taste of the outdoor grill are
an unbeatable combination for those with busy schedules. Using
the microwave to defrost means that you can literally go from the
freezer to the grill in a matter of minutes.
Poultry, ribs, and other foods that normally take between 45 minutes
and one hour to grill may be cooked by microwave for ten minutes (or
to your taste) and then finished on the grill. The opposite method
may also be used. Foods may be partially cooked on the grill and
then frozen to be thoroughly cooked in the microwave at a later date.
When you rotis a chicken, do two instead and freeze one for a later
meal.... this will be a real hit!
Large amounts of food for a large party may be pre-cooked in the
microwave then quickly seared on the grill. Get creative with these
two outstanding cooking appliances to get more enjoyment and
flexibility out of each appliance.
THE CALORIE/CHOLESTEROL PICTURE
It is beyond the scope of this guide to be an authority on the latest in
calorie counting or cholesterol reduction. However, there are some
basics that should be remembered. Outdoor cooking can be done
with no added cooking oils or fats. Marinades and sauces may be
made oil-free and salt free and still do an excellent job of flavoring
meats, poultry, and seafood.