Tag: Gas

How to Grill a Pork Tenderloin on a Gas Grill by Gordon Ramsay

Learn the secrets to juicy and tender grilled pork tenderloin with this super easy tutorial. A properly grilled pork tenderloin will make you look like the grill master. Just don’t tell them how simple it is.
grilled tenderloin cut to show done interior

Jump to:

📰Introduction and My Rating

We all know that pork is “the other white meat.” What a great marketing phrase.

Pork tenderloin may be the perfect meat for grilling. It can be elegant or casual to fit almost any occasion. It’s cheap and healthy, plus its smaller size makes it near perfect for smaller households. But easy to double up for larger needs.

My Rating

My rating system. Great 5 out of 5

Always a nice solid high-4 to mid-5. This is the basic technique and produces great results.

🐖Pork Tenderloin

The tenderloin refers to the psoas muscle along the lower back. It is chicken tenders in the chicken or beef tenderloin (filet mignon) in cattle. The psoas is generally the most tender cut since it is not used for movement.
location of pork tenderloin on a chart of a pig

A Pork Loin is NOT a pork tenderloin!!!!
Over the years on this blog, many commenters seem to get pork loin and tenderloin confused. It is obvious when they have a “4-pound pork tenderloin”. No, they do not.

The tenderloin usually weighs about 1 to 1 ½ pounds. A very large one could push towards 2 pounds. PLEASE BE SURE YOU HAVE A TENDERLOIN AND NOT A LOIN.

♨️The Grill

Almost any gas grill will do. We want a grill surface temperature of 450° to a maximum of 500°. For me, I use a super-duper Weber that can get very hot, and that will be a small amount over 50%. On most gas grills will be at about 75%, and an el-cheapo may be close to max.

Investment of $10 in a grill surface thermometer is always a good idea. DO NOT look at the thermometer on the hood of your grill; it is not even close.

For help on grill surface temperature, please see my A Beginners Guide to Grill Temperature on a Gas Grill.

Charcoal should be fine. Just don’t crank up the heat all the way and watch the temperature.

Of course, preheat, clean, and brush with vegetable oil.

🖊️ Tips

THE BIG SECRET

This is simple. It is not round, flat, nor even square. It is a triangle, so there are three sides. So, whether cooking on a grill or in a pan, cook three sides and don’t force it into a shape that is not natural.

To brine or not

A brine is not really needed but will add more moisture and tenderness. But realize it is already very tender and moist. A good starting point is for every cup of water, add 1 tablespoon salt.

You can fancy up your brine, some with sugar or brown sugar. Use about the same amount of sugar as salt. You can add some garlic or other things for flavor. An hour or two is enough time.

Of course, refrigerate during the brining and rinse the tenderloin with running water, and pat dry at the end. DO NOT ADD ANY MORE SALT if you brine.

Dry rub and marinades

Tenderloin takes flavor very well, so dry rubs and marinades work great. Today I will just use some salt, pepper, and garlic (my 7:2:2 seasoning), but the tenderloin accepts flavors very well.

Basic BBQ version

Just brush with a light coat of BBQ sauce about 5 minutes before reaching your final temperature. Then a second coat when removed from the grill to rest.

The Best BBQ Pork Tenderloin – Memphis Style

Grilled Bacon Wrapped Pork Medallions

Grilled Honey Garlic Pork Tenderloin

Oven Fried Pork Tenderloin Sandwiches

Alton Browns Chipotle Lime Pork Tenderloin

🖼️ Instructions

Editor’s note: Some images from different grillings and may not match exactly They are provided to illustrate the instructions.

trimmed pork tenderloin on a red board

Trim the tenderloin of any excess fat and the silverskin.

adding a pork tenderlion to a bag of brine in a metal bowl

This is the point to brine if you wish. Start with 4 cups of water with 4 tablespoons salt. Add 2-4 tablespoons sugar if you want. Refrigerate for 1-2 hours. When done with the brine, remove from brine, rinse under running water, and pat dry. Salt and pepper or other seasoning at this point, but DO NOT ADD SALT if you brine.

clean and oil grill crates

Preheat grill to a surface temperature of 450° to 500°. Medium on my super-duper grill but medium-high on lesser grills. Clean and oil.

grilled pork tenderloin still on the grill grates

Place over direct heat—close lid. Rotate &frac13; every 5 minutes until done to your liking. About 25 minutes for 140°. About 30 minutes for 150° (my wife’s favorite). Remember, do not cook by time alone. Use a thermometer. The time to get to your final temperature varies by weight and the exact surface temperature of the grill.

sliced pork tenderloin on wood

Remove from the grill a few degrees less than your desired final temperature. Tent lightly for 5 minutes before serving.

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📖 Recipe

grilled tenderloin cut to show done interior

How to Grill a Pork Tenderloin on a Gas Grill

From Dan Mikesell AKA DrDan

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings #/Adjust if desired 4

Ingredients

Recipe Notes

Pro Tips

Remember it is triangular meat not round. So a flip is &frac13; of a rotation.
Brine if you have time.
Cook over medium grill.
Season anyway you want but do not add more salt if you brined.
Final internal temperature of 145°-150° is nicely done.

Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 177 kcalProtein : 31 gFat : 5 gSaturated Fat : 2 gPolyunsaturated Fat : 1 gMonounsaturated Fat : 2 gCholesterol : 96 mgSodium : 655 mgPotassium : 540 mgVitamin A : 15 IUVitamin C : 1.7 mgCalcium : 10 mgIron : 1.8 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Main Course

Cuisine :American

Publisher note: Originally Published May 21, 2017. I have re-used pictures from other posts. This is really a total rewrite of a guide I published the first year of the blog that was in great need of a re-write.

molly and lilly dogs with a rope ball

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Grilled Whole Chicken on a Gas Grill by Gordon Ramsay

The easiest way to grill a whole chicken is just tossed on the grill. A little butter and some seasoning, and you’re ready to cook. There is no real secret. As Thoreau said, “simplify, simplify.”
Picture of a nicely done whole chicken on an off white plate

Jump to:

Introduction and My Rating

We all need easy, dependable recipes. Something you can just do. Well, this is it.

To research this recipe, I read a lot of recipes. Lot’s of very odd things going on out there. Some of the recipes were not too bad, just non-specific.

Not one suggested a grill temperature. No mention of surface temperature. Some even just said “preheat” with no suggestion of amount. A few would say to use “high,” but there is huge variability in grills so not helpful.

There were other errors that make the recipes unworkable to the point of “did they really try this,” and it showed in the comments.

So what I wanted:

I wanted the chicken left intact. Not cut up or butterflied, I wanted simple.
While I was going to season with just butter, salt, pepper, and garlic powder, it should be a basic recipe people could season to their taste.
It should be adaptable to most grills.

My Rating

My rating system. Great 5 out of 5

This was an amazingly good chicken. Great skin, very moist, and almost no work. A high 4 or low 5. My wife broke the tie, and she says 5. My wife wants more skin next time, and I got the “you can do this anytime you want.”

🐓The Chicken

I suggest a chicken in the 4-6 pound range will work best. Do not do this with a very large chicken or small turkey. Bigger will need to cook longer to get the meat done and may overcook the skin. You can try, but be sure the final internal temperatures are correct.

This is a basic recipe that is ultra-simple. So no fancy this or that. No brine, no stuffing things under the skin or inside, and no smoking. You can do those things if you want, and the recipe will still work fine. But I like to present a good basic recipe and let you fancy it up.

If you want BBQ, give it a light brushing of your favorite sauce about 5 minutes before the finish. Now you have the best BBQ whole chicken.

♨️The Grill

This recipe depends on indirect cooking. The chicken is cooked in an area of the grill with no heat under it while the other burners are turned on.

Grills will vary how you do indirect cooking. But it is not that hard. I don’t feel there will be enough drainage to require a drip pan.

You will want the indirect cooking in the 350° to 400° range on the grill surface. Never depend on a thermometer in a grill hood.

Please see A Beginners Guide to Grill Temperature on a Gas Grill for a more detailed discussion of grill temperature.

👨‍🍳The Method

Angle one chicken thigh and leg towards the direct side since you want their final temperature higher than the breast anyway. The side of the chicken towards the direct heat will get cooked faster, so rotation once in the middle is needed. Then the other thigh and leg will cook faster to even things out.

After you rotate, continue to grill until the breast hit 165°, the thigh and legs are in the 185°-190° range.

While you can do this with just a grill surface thermometer and an instant-read thermometer, some sort of remote thermometer will help you maintain the grill temperature.

I used the Thermoworks Therma Q Blue (This is an affiliate link, meaning I do make a small amount from your purchases. Your price is not affected by this commission.)

ThermaQ Blue Kit

🧂The Seasoning

My recommendation for seasoning is a nice brushing of melted butter along with salt and pepper to taste. In my house, garlic is also required, so I went with my 7:2:2 seasoning.

You can modify the seasoning to your taste.

📖Whole Chicken Recipes

BBQ Grilled Butterflied Whole Chicken

Simple Everyday Roast Chicken with Gravy

Alabama BBQ Chicken with White BBQ Sauce

🔪Instructions

clean and oil grill crates

Start with setting up your grill for indirect cooking. Clean and oil the grates. Turn the burners that will be on to full and watch grill surface temperature. Aim for 350° to 400°. Adjust the burners as needed.

a whole chicken with butter and seasonings

Clean, trim, and pat dry the chicken. Be sure to remove any giblets. I have a hard time not rinsing the interior of a bird. If you do it, do it carefully and clean up after done. See my discussion on Chicken… To Rinse or Not To Rinse?

shaking seasoning on the chicken

Melt 2 tablespoons butter in the microwave and brush all sides of the bird. Save the remainder for brushing the bird during the rotation on the grill. Season to taste with kosher salt and pepper. Garlic powder or other things if you wish. I used my 7:2:2 seasoning.

chicken on the grill with thermometers

Place on the grill with indirect heat, angling one thigh and the leg to the direct heat side. Close the lid, and don’t touch for 40 minutes.

brushing the chicken on the grill after rotation

Rotate the bird at 40 minutes angling the other thigh towards the heat. Give it a brush of butter and continue grilling until the internal temperature of the breast is 165°.

cooked whole chicken sliced on plate-3

Allow to rest for 5-10 minutes before serving.

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📖 Recipe

Grilled Whole Chicken on a Gas Grill

The easiest way to grill a whole chicken is just tossed on the grill. A little butter and some seasoning and you’re ready to cook. There is no real secret. As Thoreau said, “simplify, simplify.”

Prep Time10 mins

Cook Time1 hr 20 mins

Total Time1 hr 30 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 6 servings

Ingredients

4 pound whole chicken – 4-6 pound range. Bigger will take longer.
2 tablespoons butter
7:2:2 seasoning or just coarse salt and pepper – Or seasoning of your choice.

US Customary – Convert to Metric

Instructions

Start with setting up your grill for indirect cooking. Clean and oil the grates. Turn your burners that will be on to full and watch grill surface temperature. Aim for 350° to 400° in the indirect area. Adjust the lite burners as needed.
Clean, trim, and pat dry. Be sure to remove the giblets. I have a hard time not rinsing the interior of a bird. If you do it, do it carefully and clean up after done.
Melt 2 tablespoons butter in the microwave and brush all sides of the bird. Save the remainder for brushing the bird during the rotation on the grill.
Season to taste with kosher salt and pepper. Garlic powder or another seasoning if you wish. I used my 7:2:2 seasoning. You can use other seasonings if you want.
Place on the grill with indirect heat angling one thigh and leg to the direct heat side. Close the lid and don’t touch for 40 minutes.
Rotate the bird at 40 minutes angling the other thigh towards the heat. Give it a brush of butter and continue grilling until internal temperature of the breast is 165°. Total cooking time for me was 80 minutes.
Allow to rest for 5-10 minutes before serving.

Recipe Notes

Pro Tips

A good estimate of cooking time is 15-20 minutes per pound.
I suggest a 4-6 pound chicken. You can try bigger but the skin may get overdone.
Get the grill set up correctly is the key to doing this right the first and every time.
Grill surface temperature and the internal temperature of the chicken must be monitored.
Never trust a grill hood thermometer and never cook by time alone.
This works better if you have a method of monitoring the chicken and grill surface temperature without opening the lid repeatedly.
If you want BBQ, bush on some sauce about 5 minutes before the bird is done.
The minimum safe internal temperature for chicken is 165°. Aim for that in the middle of the breast. You will want to have the thighs or legs in the 180° range if you can.

Course Main Course

Cuisine American

Keyword Grilled Chicken, Whole Chicken

Check Out Other Great Recipes

HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Nutrition Facts

Grilled Whole Chicken on a Gas Grill

Amount Per Serving

Calories 470 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 10g50%

Polyunsaturated Fat 10g

Monounsaturated Fat 5g

Cholesterol 164mg55%

Sodium 2004mg84%

Protein 26g52%

Vitamin A 150IU3%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published June 11, 2017. Updated with expanded options, refreshed photos and a table of contents to help navigation.
Lilly dog running on a green yard

Molly dog running on a green yard

How To Set Up Your Gas Grill for Smoking and Low and Slow Cooking by Gordon Ramsay

Let’s learn how to set up your gas grill for great low and slow cooking with smoking. A useful technique you need to master your gas grill.

Jump to:

Introduction and My Rating

This is an excerpt from my How to Grill Baby Back Ribs, but I broke it out so I could refer to is for other recipes. While I use a Weber Summit that is very hot and versatile, I have generalized the instructions.

Let’s talk about your grill. You must know your grill. If you can get or have the instructions for your grill from the manufacturer, follow those instructions.

🌡️Grill Temperature

You are going to need to experiment a little with your grill set up. You need to know how to get a steady low grill surface temperature in an area reserved for indirect heat.

If you are a beginner please check A Beginners Guide to Grill Temperature on a Gas Grill where I give a more complete discussion of grill temperature which is basic for any success grilling.

Also, be sure you have enough gas. I have natural gas, so I’m good. If you are not so lucky, have a second tank.

I used grill surface thermometers for years. They only cost about $10 and will last most of the grilling season until you can’t read it anymore. Amazon, Home Depot, or Lowes will have them. I have one I have bought over the years linked below. I now use a fancy Thermoworks remote monitor, also linked below.

For me, I have four main burners that run front to back. If I only turn one burner on high, the grill surface temperature in the indirect (not over the burner that is turned on) is right at 225.

With the two outside burners at medium, I have a steady 250. Turning on the smoker side burner kicks the temperature up about 50 degrees while on.

So how do I know these things? I played with it. If you have 2 or 3 burners, start with one burner on high and see what you get in the indirect area. Some grills will have vents, and you can experiment with them too.

If you have one burner, you’re going to set a large pan on top of your grates and cover it with a rack of some type. Do not put any weight on top of your burners directly with the rack and meat. Ever….

So now you have played with your grill enough to know it. Doesn’t it feel good already?

ribs over aluminum drain pan — A thin aluminum cake pan under the grill racks.

Drip Pan

Things you cook indirectly usually are full of fat and can make a mess of your grill.

Usually, you will just place a thin disposable aluminum pan under the grates on the indirect side.

If there is no room between the grill grates and the burners for a thin aluminum pan, then you will put the pan on top of the grates in the indirect area with a rack or grate on top of that.

notch in pan under grill grate — Look closely and you will find a notch in the pan to keep the weight of the rack and off the “flavor bars” below.

I needed to notch the pan a little to get it to fit. Do NOT allow the pan to support the grill rack and put pressure on the things below. This would be dangerous.

Mine is on top of burner guards called flavor bars. You may have lava rocks or something similar. Usually, you should add water to the drip pan for added moisture in the grill.

Again, if you can get the instructions for your grill from the manufacturer, follow those instructions. Let’s be careful and safe here.

🔥Smoke

You want to smoke, right? If you’re lucky, your grill has built-in a smoke box like I do. If not, you have a couple of choices.

If you just want to try it once, you can make a pouch of heavy-duty aluminum foil with some holes and place it on a burner on high until it starts to smoke and then turn it back down.

If you are going to do this more than once or twice, pick up a cast-iron smoker box (again Home Depot, Lowe’s or Amazon) for about $15. I had the same one for 20 years.

Everybody has a favorite wood for smoking. I almost always use hickory and occasionally apple.

Traditionally, many suggest soaking wood chips. Most experts have now stopped this as an unnecessary step.

Some will still argue that soaked wood chips will smoke longer and, if not soaked, may catch on fire. I have not had a problem with this unless I’m smoking at a high temperature.

Here is an affiliate link to some of the equipment discussed. An affiliate link is one where I get paid a small amount if you buy through that link. My opinion of this product is not influenced by that small amount. It is provided for your convenience. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an amazon associate, I earn from qualifying purchases.

Happy Smokin’

DrDan

Editors Note: Originally published July 28, 2014, and updated with expanded options, refreshed photos, and a table of contents to help navigation.