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COOKING TECHNIQUES
9
DIRECT GRILLING
The direct grilling method involves cooking the food on grids directly
over a lit burner. Direct grilling is the most popular method for most
single serving items such as steaks, chops, fish, burgers, kebabs
and vegetables.
1. Prepare food in advance to avoid delay and timing problems. If
using marinade or spices, they should be applied before placing
meat on the cooking grid. If basting with sauces, they should be
applied in the last 2-4 minutes of grilling to avoid burning.
2. Organize the area around the gas grill to include forks,
tongs, oven mitts, sauces and seasonings to allow you to stay
in the vicinity of the gas grill while cooking.
3. Bring meat to room temperature just prior to grilling. Trim
excess fat from meat to minimize the “flare-ups” that are caused
by dripping grease.
4. Pre-heat the gas grill to the desired temperature with the lid
closed.
5. Coat the grids with vegetable or olive oil to prevent food from
sticking to the grids.
6. Hold the salt when cooking meats on the gas grill. The meat
will stay juicier if the salt is added after cooking.
7. To prevent steaks from “drying out,” use tongs rather than a fork
and start on “MEDIUM/HIGH” to sear the meat and seal juices
in. Reduce the heat and extend cooking times when grilling
thicker cuts of meat.
8. Learn to test when the meat is done by time and feel. Meat firms
up as it cooks. When the meat is soft it is rare. When it is firm, it
is well done.
9. Follow the perfect steak grilling guide for most meat, fish,
poultry and vegetables.
DIRECT GRILLING GUIDE
1” THICK
HEAT
SETTING
TIME PER
SIDE
TOTAL
MINUTES
CHICKEN
MED / WELL
MED / LOW
4 / 4 / 4 / 4
16
CHICKEN WINGS
MED / WELL
MED / LOW
5 / 5 / 5 / 5
20
HAMBURGER
MEDIUM
MED / LOW
3 / 3 / 3 / 3
12
HAMBURGERS
3/4” FROZEN
MEDIUM MED / LOW 3 / 3 / 3 / 3 12
FISH FILLET
MEDIUM
MEDIUM
2 / 2 / 2 / 2
8 – 10
LOBSTER TAILS
SPLIT
MEDIUM MEDIUM 4 / 4 / 4 / 4 16 - 20
USE SAME TECHNIQUE AS THE PERFECT STEAK GRILLING GUIDE
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