It’s a given, that the first thing you need to do [always] is purchase the best quality raw ingredients. That said, the secret to great grilling is a simple one: know which cooking method to use. Virtually all cooking on gas and/or charcoal grills can be divided into three cooking methods: direct, indirect or combo. As the names imply, the difference between the methods is determined by where the food is placed in relation to the fire. The DIRECT method cooks foods with the direct heat of the flame. INDIRECT cooking uses reflected heat to cook; foods are placed away from the source of the flame. COMBO cooking is simply a combination of the two methods.
The DIRECT Method is used primarily for searing foods and for cooking foods that take less than 20 minutes to cook, such as shrimp, steaks, hamburgers, chops and most vegetables. Food is placed directly above the heat source and must be turned once halfway through the cooking time to expose both sides of the food to the heat. The Direct method can be done on any grill but works best with the grill lid closed during cooking. Remember: the longer the lid is up, the longer it will take your food to cook.
This method is used for larger cuts of meat and other foods that require longer cooking times at lower temperatures such as whole turkey, brisket, chicken pieces, ribs and other roasts. Foods are cooked by reflected heat, as in a convection oven. This allows faster cooking and juicier meats without having to turn the food. This method can only be used on a grill that is covered. In the INDIRECT method, food is placed between the heat source – never directly above lit gas burners or charcoal. Remember, indirect cooking is a no-peek cooking method — every time you lift the lid, heat escapes and can increase cooking time.
The secret to charcoal indirect cooking is to add briquettes to the fire every hour, in order to keep the fire burning and maintain an even cooking temperature. Charcoal briquettes can be added to the fire by dropping additional briquettes through the opening by the handles on each side of the cooking grate. Use this rule of thumb, put about 30 grey-ash covered coals on each side with a drip pan in between to catch fats and juices as the food cooks. Every hour add charcoal as needed to maintain the cooking temperature.
Tip: Light briquettes in a chimney starter set in a disposable aluminum pan 20 minutes before you need to add them. This way, the new briquettes are already at their prime (grey-ash) temperature.
This is literally a combination of the two cooking methods. It is used to sear foods over high heat before finishing the cooking process slowly by indirect heat. Place food directly over the heat source until well-seared, generally only a few minutes, and then move it to the area of the grill that is set up for indirect heat, generally the center of the cooking grate, and complete cooking. This method is perfect for chops, steaks, whole tenderloins and chicken pieces that benefit from a seared, caramelized exterior and a juicy, tender interior. In fact, I use the combo method for almost all of my protein/entrees and it is the secret to making grilled pizza!
Grilling is a dry-heat cooking method. Food is cooked on metal grates that are placed over a heat source in order to produce a smoky, charred flavor. Grills can use gas, electricity, charcoal or wood. Meats, poultry, fish and vegetables can all be grilled.
Tip: Light briquettes in a chimney starter set in a disposable aluminum pan 20 minutes before you need to add them. This way, the new briquettes are already at their prime (grey-ash) temperature.
The secret to charcoal indirect cooking is to add briquettes to the fire every hour, in order to keep the fire burning and maintain an even cooking temperature. Charcoal briquettes can be added to the fire by dropping additional briquettes through the opening by the handles on each side of the cooking grate. Use this rule of thumb, put about 30 grey-ash covered coals on each side with a drip pan in between to catch fats and juices as the food cooks. Every hour add charcoal as needed to maintain the cooking temperature.
This is literally a combination of the two cooking methods. It is used to sear foods over high heat before finishing the cooking process slowly by indirect heat. Place food directly over the heat source until well-seared, generally only a few minutes, and then move it to the area of the grill that is set up for indirect heat, generally the center of the cooking grate, and complete cooking. This method is perfect for chops, steaks, whole tenderloins and chicken pieces that benefit from a seared, caramelized exterior and a juicy, tender interior. In fact, I use the combo method for almost all of my protein/entrees and it is the secret to making grilled pizza!
The DIRECT Method is used primarily for searing foods and for cooking foods that take less than 20 minutes to cook, such as shrimp, steaks, hamburgers, chops and most vegetables. Food is placed directly above the heat source and must be turned once halfway through the cooking time to expose both sides of the food to the heat. The Direct method can be done on any grill but works best with the grill lid closed during cooking. Remember: the longer the lid is up, the longer it will take your food to cook.
It’s a given, that the first thing you need to do [always] is purchase the best quality raw ingredients. That said, the secret to great grilling is a simple one: know which cooking method to use. Virtually all cooking on gas and/or charcoal grills can be divided into three cooking methods: direct, indirect or combo. As the names imply, the difference between the methods is determined by where the food is placed in relation to the fire. The DIRECT method cooks foods with the direct heat of the flame. INDIRECT cooking uses reflected heat to cook; foods are placed away from the source of the flame. COMBO cooking is simply a combination of the two methods.
Direct heat grilling is the most basic and common grilling method. The words speak for this method. Food items are placed over direct heat in order to cook them. This can be done over a charcoal, gas, wood or any other heat source.
The main factors are food type, heat source and desired result. The last factor has to do with personal preference or weather. For example, will you be grilling indoors or outdoors?
Hamburgers, steaks, chops, sausages even kabobs do well with direct heat. These foods usually take 30 minutes or less to be fully cooked.
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The heat is usually high and ideal for SEARING. Searing involves using high heat to burn both sides of your food item for a few minutes to seal flavors. The thicker your meat the longer you can sear.
How To Grill Everything
FAQ
What is the direct method of grilling?
What is the method of barbequing?
What type of cooking method is grilling classified as?
What is the best way to grill?
What are some common grilling techniques?
Here are some common grilling techniques to explore: Direct Heat Grilling: Direct heat grilling involves cooking food directly over the heat source. This technique is ideal for foods that cook quickly or require a charred, caramelized exterior. Here’s how to do it: Preheat the grill to high heat.
What is grilling & how does it work?
Grilling is a method of dry heat cooking using some type of direct, radiant heat. It is sometimes referred to as barbecuing but that word can also mean a different cooking technique. Grilling usually involves a significant amount of direct or indirect heat and tends to be used for cooking meat quickly.
How do you cook meat on a grill?
Arrange the food on the grill according to its thickness. Thicker pieces should be placed closer to the indirect heat zone, while thinner cuts can be positioned over direct heat. Rotate and flip the food as needed to promote even cooking. Use a meat thermometer to gauge doneness and adjust cooking times accordingly. Sticking Food
Is grilling a good way to cook?
Grilling is a cooking method that has been around for centuries and is loved by many. Whether you’re a seasoned grill master or just starting out, there’s something about the smoky aroma and the sizzle of food on the grill that is undeniably enticing.