Gas grills have long been the pride and joy of grilling enthusiasts around the world. Ask many grilling connoisseurs which type of grill they would choose, and a great many of them would, without hesitation, say, “Gas grills of course.” Gas grills may be a bit more expensive than other types, but they are most definitely worth the money.

Regardless of preference, though, gas grills offer speed and convenience unrivaled by traditional charcoal grills. Gas grills do not require that you preheat your fuel, and they do not require that you use lighter fluid. Gas grills are ready to barbeque whenever you are ready to cook. Simply turn the knob, activate your burners, and you are off to the races.

Electric grills and barbeque grills offer other conveniences than charcoal and electric grills, as well. Many gas models have side burners that can be used to cook baked beans, corn on the cob, or other treats that can be prepared in a saucepan. Heat up barbeque sauce to put on your steaks, if you like. No matter what you decide to do with your gas grill, it will never let you down.

Of course, you must keep your barbeque grill in top shape, as well. Oil your grill grates before you preheat your grill and this will help ensure that your food does not stick. If you clean your barbeque grill grates after each use, you can reduce the amount of bitterness that the remnants of your last grilling session leave on your food. Always make sure that your tank is kept clean and place a drip-can under the grill to keep hot oil and grease from dripping off of the meat and onto the propane tank. Following those few simple rules will keep your grilling in style, and in safety, for years to come.

Jordan Travis writes about barbeques. Read more about gas grills at www.ibuybarbeques.com.

Best way to cook cornish hens on gas grill rotissorie style?

Looking for some receipes to cook a couple cornish hens on gas grill rotissorie style and how long to cook them on there. Thanks all!
Know how to cook them, just looking for different idea’s to flavor them up. Just love grilling and always looking for new ideas.

Answer
I made a wet rub the other day for some grilled chicken and it turned out fantastic. I used equal parts garlic powder, kosher salt, paprika then put half parts of Cayenne pepper (use less if you are sensitive to heat, or omit if you don’t care for heat), onion powder, black pepper, and brown sugar (also good is thyme, oregano). I added two tablespoons of white vinegar and enough Olive oil to make a thin paste. I rubbed my chicken with this, under and over the skin. Let is rest, a couple of hours then cook as you usually would. With the Cornish hen, because they are so small, you want to make sure not to over cook them. Use an instant read thermometer, when it reads 170 in the breast it’s done. Now if you don’t have one, which I haven’t always had one either, I always went by the skin. If the skin is golden and crispy, and the juices from the thigh are coming out clear when you give it a tug or poke then I always assumed done.