| There are two essential methods of grilling; direct and | | | | side of what is being cooked. For instance, in a gas |
| indirect. | | | | grill you could have half of the burners turned on with |
| We will first begin with Direct grilling which is one of | | | | the meat on the unlit grill with the lid closed. The |
| the most basic methods of grilling. It is a quick | | | | food will be cooked by radiant and convection heat |
| cooking method where the food is placed directly on | | | | and since it is not exposed to the direct heat, it will |
| the grill over the main source of heat. This can be | | | | not burn or char on the exposed side and should |
| done on a gas, charcoal or hardwood grill. Virtually | | | | cook through more evenly. It also means it cooks |
| every food, from vegetables to meat can be cooked | | | | more slowly. This method of cooking usually requires |
| in this form over the fire. | | | | that you enclose the food in some fashion like |
| A traditional listing of foods generally cooked with | | | | wrapping in foil or placing in a covered pan. |
| direct grilling are; chicken breasts, steaks, | | | | Charcoal is a great form of grilling with indirect heat. |
| hamburgers, fish fillets, hot dogs, and pork or lamb | | | | You can be limited with a gas grill on how high the |
| chops. Generally, anything with a thickness of less | | | | cooking temperature is required. With charcoal, you |
| than 2 inches is best to cook with this method. Direct | | | | can cook on one side of the grill with the fire built on |
| grilling does not usually require the complicated | | | | the other. You can always build the fire like you |
| marinades and sauces. It works great with simple | | | | generally do for direct grilling and later shift it with a |
| BBQ sauces or condiments. | | | | tool to one side of the grill, or place the heat in the |
| Really the only variation in direct grilling is either | | | | middle with the food on the sides, just as long as the |
| leaving the grill lid up or down. The lid functions | | | | heat is not directly below the food. With a charcoal |
| determine whether the food is baked or grilled. A | | | | grill, you simply build the fire on one side of the grill |
| closed lid will hold the heat in and cook the food all | | | | and cook on the other. When using a charcoal grill to |
| over as in baking. Usually the only reason to keep the | | | | cook indirectly, it would probably work best to build |
| lid open is when the food is at risk for quickly | | | | the fire like you always would and then use a tool to |
| overcooking or if it requires a lot of basting. | | | | shift the hot coals to one side. |
| Grilling over direct heat allows the food to be seared | | | | A drip pan, such as an aluminum or iron cast pan, is a |
| and form a delicious crusty coating that is highly | | | | highly recommended tool when indirect grilling. This |
| flavorful. Direct grilling also allows for limited fat | | | | can be a heavy cast iron pan or a disposable |
| content as it allows the fat to drip without sitting in it | | | | aluminum pan. Not only does the drip pan catch the |
| during cooking such as sautéing or frying. | | | | grease dripping from the food, it also serves as |
| Those food items that generally have a thickness of | | | | creating the space needed for indirect grilling. |
| more than 2 inches should be grilled with indirect heat. | | | | Whichever method of grilling you attempt next, |
| Indirect Grilling is very similar to method of baking. It | | | | whether it be Direct or Indirect, may you enjoy your |
| requires that the heat source be away, or off to the | | | | grilling experience. |