Gas grill flames very high cooking chicked wings and vegetables
I have a gas grill which I use once a week or so.
Today I put some peppers and onions as usual, but I also put chicken wings (first time).
After a few minutes of cooking, the fire went super high, it seems it was getting enhanced by something (either the oil from the veggies marinate or the wings).
Note that I turned off all burners but fire was still there and flames stayed for longer (around 2 more mins).
Is this something normal? It cooked super fast as the flames were reaching the food.
Best Answer
That's pretty typical for any sort of fatty meats -- as you cook them, the fat renders out, dripping into the flames below and igniting.
This is often referred to as 'flare ups', and some people recommend using a water bottle when grilling -- but don't do it, as this is actually a grease fire.
You'll typically want to move the food to another area until the flames die down, as there's not much else you can do unless you want your food to taste like a fire extinguisher.
You can take some preventative steps on a charcoal grill, by putting a container of water on the grate beneath the food being cooked (you'll be cooking using indirect heat), so that the grease drips into the water and doesn't flare up.
Pictures about "Gas grill flames very high cooking chicked wings and vegetables"
Why are the flames so high on my grill?
These bursts of intense flames are caused by oil or fat dripping off of food and hitting the coals, essentially causing a grease fire. They tend to occur soon after food is placed on the grill or once it's been flipped.How hot should my gas grill be for chicken wings?
Preheat a gas grill to medium heat (about 350 degrees F). Place the wings on the grill, crowding them together so that they are all touching (this goes against the conventional wisdom of giving meat room so it doesn't steam; you want them to steam so that they stay moist).How do you not burn chicken wings on the grill?
Toss the wings in a few tablespoons of neutral cooking oil (like canola or vegetable oil), then season with salt and pepper before adding them to the grill. The oil will prevent the chicken from sticking to the grill.Why does my food taste like propane?
It's highly volatile and will burn up with the propane when cooking and so won't transfer to your food. ...which suggests incomplete combustion (since it IS getting on the food), which suggests either the fuel air mixture being set wrong, or being upset by having dirt/spiders/mud-wasps/etc. blocking the air intakes.The Best Grilled Chicken - 3 Easy Recipes! | SAM THE COOKING GUY 4K
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Pixabay, speak, RODNAE Productions, Dids