Just like charcoal grills, gas grills require maintenance too.
Gas grills have a few critical areas to check since you are using a
pressurized and flammable substance. If you take special care,
grilling with gas can be very safe.
Just like charcoal grills, gas grills require maintenance too. Gas grills have a few critical areas to check since you are using a pressurized and flammable substance. If you take special care, grilling with gas can be very safe.
These critical areas are along the gas line, which carry the propane from the tank to the burner. If the propane tank remained attached to the gas line during the off-season, the fitting may have become loose. Make sure this and all connections between the tank and the burner are wrench tight. On older gas grills, it is possible that the rubber hose may have become weak and has developed a crack. New hoses are available at many hardware and home improvement stores. The entire gas line can be checked for leaks with a solution of water and dish soap when the propane tank valve is open and the grill’s burner valve is closed. If the solution bubbles when it comes into contact with a crack or opening, replacement or tightening may be required.
For gas grills to work and grill properly, they must have a way of dispersing the heat evenly and over an area larger than the burner and flame. Grills disperse the heat with metal plates, ceramic stones and in only a few cases now, lava rocks. Since fats and juices drip onto these parts, they will corrode or become ineffective and need to be replaced after a few years. The metal plate on my gas grill has become dilapidated and will be replaced with an upgrade of ceramic briquettes.
A few weeks ago, I featured an article on replacing the gas grill burner. Check your burner for rust or blockages since this can obstruct the gas from creating a hot flame. At the beginning of the season and at least once a month, you should remove your burner to inspect the venturi tubes. They may become the home to spiders or insects, restricting flow of gas to your burner. You can clean the venturi tubes with special venturi brushes or you may also use a wire with a small piece of cloth securely attached.
In a few cases, gas grill maintenance is similar to charcoal grill maintenance. You need to make sure all the handles are secure, the legs are sturdy and the wheels are in proper working order. It is also important to check the grill grate in case it is showing some wear and tear from use. If your gas grill has any vents, you will want to make sure that these are working too.
Finally, you do not want the problem of running out of propane. You may recall that this happened to me a few weeks ago. A way around this problem is a gas meter that can be attached to the valve. Another wise solution is having an extra propane tank on hand. If your propane is low, you will have a backup. There has been a law in effect since 2002 that governs propane tanks. Everyone should already have a tank with an OPD (overfill protection device). The valve knob will have three prongs and say OPD on it. If for some reason you still have an old tank, it needs to be replaced. Your propane dealer will not fill it.
Last week, I featured a grilled steak recipe I found on the Texas Beef Council Web site. Although that region of the United States is known for beef production, California is also a worthy producer of some very fine beef. In order to give some well-deserved recognition to our local cattle ranchers, I searched for recipes on California beef industry Web sites. One linked to the National Cattlemen’s Beef Associations Web site. I discovered a recipe that is almost a complete meal. Grecian Beef Top Loin Steaks & Mushroom Kabobs takes advantage of some multitask grilling. The steak is grilled at the same time as the mushrooms and onions. If you have a vegetable grill basket or grill wok, save some time and use them instead of threading the vegetables onto skewers. Grill the mushrooms and onions for the same amount of time with this alternate method.
Grecian Beef Top Loin Steaks & Mushroom Kabobs
(From National Cattlemen’s Beef Association; Serves 4)
2 boneless beef top loin steaks, cut 1 inch thick (about 1-1/4 pounds)
1 pound mushrooms, medium size
1 medium red onion, cut into 1-inch pieces
2 teaspoon olive oil
6 lemon wedges
1/4 cup crumbled feta cheese (optional)
For the Lemon Pepper Rub:
3 cloves garlic, minced
2-1/2 teaspoons lemon pepper
1-1/2 teaspoons dried oregano
Step 1: Combine rub ingredients. Combine mushrooms, onion, oil and 2 tsp.s rub in medium bowl; toss. Alternately thread mushrooms and onion onto six 12-inch metal skewers. Finish with a lemon wedge.
Step 2: Press remaining rub onto steaks. Place steaks and kabobs on grid over medium, ash-covered coals. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Grill kabobs 6 to 8 minutes or until mushrooms are tender, turning occasionally.
Step 3: Remove vegetables from skewers; toss with cheese. Carve steaks. Season beef and vegetables with salt.
