3 Cooking Methods
- Direct Grilling - cooking right over the fire. This allows meats that are relatively thin and tender to cook easily and evenly. Use for: Steaks, burgers, sliced vegetables, fish fillets. Generally, direct grilling is done over medium-medium-high heat.
Direct method for charcoal: After the charcoal becomes ashy white, it is spread out evenly over the bottom of the grill.
- Three Zone Grilling - a more sophisticated form of direct grilling, used to regulate heat on a charcoal grill. Rake half the coals into a double layer at one side of the grill to make a “high-heat” zone. Rake the remaining coals into a single layer in the center of the grill to make a “moderate- heat” zone. Leave some of the grill area without coals for a “low heat” zone.
- Indirect Grilling - turns the grill into a BBQ pit or oven like environment. Use this method for tougher meats, larger cuts of meat, or whole birds, racks of ribs, beef briskets, legs of lamb.
In a charcoal grill – rake the hot coals into two piles at opposite sides of the grill. Place a foil drip pan between them. If you’re using wood chips – toss them on the coals. Put grill in place and put the food in the center of the grill between the charcoal piles. Cover the grill and try to keep temperature between 325 and 350 degrees. Continue to add coals as necessary to keep fire stokes. Use a meat thermometer to gauge when meat is cooked through.
With gas grills – light one burner, or two outside burners. Place meat opposite the burner being used, or in the middle between burners in use.
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