Traditional & Infrared Grilling Tips
For grilling⁄searing steaks, chops, burgers, sausages, fish fillets, chicken parts or shish-ka-bobs. Your MHP Gas Grill is designed to cook with the lid closed, except for quick searing or more of a char flavor. Close lid to finish grilling and to retain natural juices, moisture.
Indirect (using one side of burner)
For roasts, ribs, ham, whole chicken, turkey, game or whole fish. Using the indirect heat method, turn on one side of burner, then place food on the cooking grid over the side of burner that's not lit.
Indirect (with water pan)
An aluminum foil pan is centered on the briquettes to moderate the temperature and to add moisture and flavor. Fill the pan with water or other ingredients, (such as wine, juices, herbs, spices, etc). The cooking juices from the food drops into the water pan. A savory water vapor is created and absorb into the food.
Traditional Grilling Tips
To cook large cuts of meat, pot roast, turkey, whole chickens, duckling, game or ham in natural juices or seasoning. Place aluminum roasting pan on top of cooking grid. For extra flavor, add your favorite vegetables, or wine, or juice, garlic,and onions to the drip pan. Use liquid to baste or as a gravy.
Smoke Cooking (addition of wood chips or chunks)
Ordinary meat, whole fish, poultry and game becomes a taste sensation when smoked. Using the water pan technique and your favorite wood soaked in water for several hours. Place chips in the convenient MHP reusable box directly on briquettes along side of water pan.
Poultry, lamb, beef and pork retain their flavor when spit-roasted. Meat is rotated over the heat keeping it constantly bathed in its own juices, ensuring that all sides become done at one time. A drip pan can be used to collect the drippings for basting or gravy.