Preparing the Grill First, the fundamentals, which you may know but which bear repeating: Learn to set up the grill in two ways, for cooking over direct heat and indirect heat, and you’ll have greater control over your food. Direct heat is for cooking ingredients quickly right over the searing coals or gas burner. Use this method for small things that will cook through before they burn. Indirect heat is for ingredients that need slower cooking; build the fire under only half the grill (or turn on only half the burners) and cook over the empty side. If your grill has an upper rack, you can heat up the whole grill and place the meat on the upper rack (it’s far enough to count as indirect heat). For longer-cooking items, add more charcoal to the fire as it burns down. Do so with caution. Whether you’re using direct or indirect heat, keep your eyes on the grill, moving things around as needed to speed up or slow down cooking. The edges of the grill are usually cooler than the center, so even if you’re using direct heat you can push burgers and such to the side if they start to burn.
Posted on: Wed, 16 Jul 2014 02:14:54 +0000
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