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Gas Grill Tips and Tricks for the Chaldean Outdoor Cook
By Ann Bahri :: Monday, May 31, 2010 :: 19806 Views :: Living & Lifestyle

Michigan, USA  – The cold air has thawed in the great lakes states and Chaldeans are fast enjoying the summer days.  With temperatures getting warmer, many Chaldeans are firing up their barbeque grills.  Grilling is one of the most treasured outdoor activities to do every summer for Chaldean Families.  Shish Kabob, chiken tooka, and grilled vegetables folded in warm grilled pita bread with garlic sauce and a nice cold drink is usually enough to give any Chaldean a glimpse into the essence of back-home joys. 

www.CHALDEAN.org collects a number of community tips on choosing the best gas grills.  Next week we complete our report on Chaldean barbeque tips.  Community members are asked to send in their best tips when barbequing Chaldean foods to info@chaldean.org

Choosing the Best Gas Grills

Adil Yasso, owner of Hometown Hardware says Chaldeans should select a gas grill large enough to accommodate the number of people at your table and with features that suit your cooking style. “We have big families and no one wants to wait on the food,” says Yasso. 

Adil and his friends are known as some of the Chaldean community’s best grillers.  Invited to their home, Adil Yasso and his friends treat our readers to a collection of their best tips. 

“Kabob on the Barbie” reads Ismail Kuza’s apron as he turns over a golden brown Cornish hen after dipping it in some olive oil.  “You see the flame.  It makes the hen crispy on the outside and locks in the juices.”

In between gulps of cool milky white shanina and delicious bites of shish tawook sandwichs I was able to record the following:

  • Higher Btu does not translate to faster heating or better cooking, even at higher temperatures. 
  • Chaldeans should always bring a magnet with them to the store to test the stainless steel on the gas grill. (Cheaper stainless is usually magnetic, so if your magnet sticks, it could be a warning flag of material that is more likely to corrode over time.) 
  • To hold in flavor, Chaldeans need to sear the meat effectively.  That means they ought to opt for heavier, stiffer grates made of thick stainless steel or porcelain-coated, heavy cast iron. 
  • The burners are the most frequently replaced grill parts. Chaldeans should choose those made of brass. 
  • Give the grill a gentle bump from several angles to see if it tips; the more stable the grill, the safer. 
  • Check out the handle on the grill; metal handles get hotter than wooden or plastic ones. 
  • Flare-ups are good when you are the one controlling the flare.  Uncontrolled flares burn the meat and leave a bad taste.  Check the distance of the drainage between the fire and collected grease the less the chance of flare-ups when cooking fatty foods. 
  • A clever trick Adil shares when check for gas leaks is to periodically spray a soap and water solution over the connections and along the hose. Soap bubbles can indicate a worn part that needs to be changed. 
  • Once you've decided how much you will spend, look for Memorial Day and July Fourth sales, coupons, and rebates—given the state of the economy, they might be more deals this year. Keep in mind that many retailers assemble grills free but charge $40 to $100 for delivery.

Enjoy the summer and remember to e-mail info@chaldean.org your best barbeque tips when grilling Chaldean food. 

info@chaldean.org