Chef Ryan Anderson prefers cooking with propane whenever possible.
“Cooking outside with a propane grill is super easy, cleaner than charcoal, and more fun. I don’t have to clean up pots and pans in the kitchen when I grill outside,” says Anderson, Food and Beverage Director of Princeton New Jersey’s Ovation at Riverwalk.
“I used to use charcoal exclusively. While it may taste better in some applications, charcoal can be time-consuming, expensive, and dirty. Most of the time all I want is just a really hot grill, and you get there quicker with propane.”
He’s in good company! Many chefs prefer to use propane for the same reasons. Plus, it’s attractive as an eco-friendly option — propane is a certified green energy source that’s efficient, meaning you need less of it to do the same job as other types of energy.
Propane is also convenient to use, with Paraco BBQ tank exchange locations easily accessible, plus the option to arrange automatic delivery that’s easily monitorable online.
No one wants the unpleasant surprise of running out of propane, least of all a professional — or at-home — chef!
Chef Ryan uses Paraco propane at home and wrote up one of his recent easy, favorite grill recipes for us: Chef Ryan’s Quick Thai-Style Lettuce Wraps.
Romaine lettuce hearts
Your favorite protein, like certified Angus Steak (I like really cheap cuts for this; but you could use New York Strip or Ribeye as well)
Thai peanut sauce (your favorite brand)
Scallions/green onions, sliced, both the white and green
Thai Basil (optional)
Traders Joe’s Chili Onion Crunch (optional)
For Carrot Quick-Pickle:
Salt, just a sprinkle
Sugar and vinegar, equal parts
1. Start by turning on your grill and get it very HOT — around 550 degrees. Let it preheat for about 15 minutes…maybe 10 minutes if you’re really hungry.
2. Meanwhile, put your carrots in a bowl and gently massage some salt, some sugar, and vinegar.
Give it a taste. If it’s very acidic, add more sugar (or have your honey dip their finger in!) Set aside.
3. Grill steak to your liking. For this, medium is best; if it’s very rare, you’ll have to slice your steak smaller after it’s grilled so it’s not chewy.
4. Let your steak rest before slicing. This allows the steak to finish ‘cooking’ — don’t slice when it’s very hot. PRO TIP: Eat a Snickers if you’re impatient/hungry.
5. Arrange sliced steak on a plate. Garnish with peanuts, mint, scallions, pickled and carrots (and basil, cilantro, and Chili Onion Crunch, if available). Add lime wedges and peanut sauce on the side.
6. Cut the stem off romaine hearts, rinse if needed. Cut in half — serve as lettuce cups on the side.
7. Fill each lettuce leaf with steak and garnishes. Feed yourself, offer steak to any doggies you have, and then present to guests if anything is left.
There you have it: an easy grilled steak recipe!
One of the nice things about this recipe is how customizable it is. These could easily become Thai-Style Chicken Lettuce Wraps by swapping the steak for grilled chicken! You could even substitute grilled veggies in this lettuce wrap recipe if you like.
Ready to get those lettuce wraps going and start cooking like a chef on a propane gas grill? Get in contact with us to get started with propane today!
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