With the weather finally warming up, I was inspired to write a crash course grilling methods post. Perhaps my post will inspire Mother Nature to get her act together and give us some decent weather here in Chicago!
- Good for foods with longer cooking times; generally longer than 20 – 25 minutes.
- Place food next to heat source, but not directly over it. Ideally, the grill will have two “hot zones” and food is placed in the middle of both in a “cool zone.”
- Best for: roasts, chicken breasts, whole chickens, ribs, delicate fish, chicken wings
- Good for foods with shorter cooking times; generally 20 – 25 minutes or less.
- Place food directly over heat source. Hold hand 3 – 4 inches above heat source and count how long you can keep it there before it gets too hot. A proper temperature for direct grilling will allow you to hold your hand over the heat source for 4 – 7 seconds. It will be hot enough to get a good sear, but not so hot that the food burns.
- Turn food once halfway through cooking and do not press on the meat hoping for a better sear – let the heat do the work!
- Best for: burgers, sausages, chicken thighs, vegetables, scallops, shrimp, calamari, pork chops, fresh dough pizza
- Good for foods that need a seared crust, but also have a longer cooking time
- Sear food over direct heat for 3 – 5 minutes to develop grill marks and a crust. Move to indirect side to continue cooking the inside without burning the outside.
- Best for: larger cuts of meat, kabobs