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grilling methods
Direct cooking involves placing food on grates over direct heat. Use this method for foods that take less
than 20 minutes to cook or use it to sear larger items before or after indirect cooking.
Place the food to be cooked directly on the preheated grates above firing burners and leave until they no
longer stick. Turning too soon and too often are two of the most common grilling mistakes.
Use a meat thermometer to achieve desired doneness and remove items one degree below how you
would like to enjoy them, as the resting period before carving or consuming will raise the temperature.
INDIRECT COOKING METHOD
The indirect cooking method is a popular alternative to direct heat grilling. Indirect cooking uses
adjacent burners to cook food and, in many cases, this reduces the potential to overcook or overly brown
heat from
food. The most common uses are for items that benefit from slower cooking such as breads or thicker cuts
of chicken or roasts. Indirect cooking involves placing the food on grates above burners that are off and
closing the grill hood to create an oven effect.
Items you usually oven-roast can be grilled to perfection using indirect heating. Preheat the burners
surrounding the food to be cooked. Place a basting pan below the grates
directly on the flame tamers
under the food containing
water or marinaide to prevent the natural juices from burning or evaporating.
DIRECT COOKING METHOD
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