Coal Placement When Grilling Indirect Vs. Direct Heat
Indirect and direct cooking methods work best when you can cover the fire and the food to contain the heat. A grill with a lid works best for this.
Cooking your food directly over hot coals or flame is the direct method of cooking while offsetting the coals so they are not under the food is the indirect method.
Direct Cooking Method
Smaller cuts of meats and vegetables that require very short cooking times would normally be cooked using the direct method. Steaks, chops, quartered onions, tomatoes, chicken legs, and thighs are just some examples of foods you would usually cook directly over the heat. You want to sear the foods quickly to seal in the juices, you want the color (grill marks for example) and, of course, you want the flavor. Searing produces a caramelized texture that adds flavor to the food, as well as, sealing in the juices. …show more content…
You want the charcoal to be gray/ash colored, and you need enough coals to maintain a constant heat. When using all wood you may have more flare ups unless you let the wood turn into charcoal, and this can take longer, so plan accordingly. Flames are okay to sear the foods, but if you let the flames get out of hand you may end up with a charred outside and an undercooked inside. A small spray bottle of water can be used to control flare-ups.
To keep foods from sticking to the grates allow the grates to heat up before putting the food on, and once you do lay that nice juicy steak on the grill leave it alone for a few minutes. The natural juices along with the searing process will allow you to turn the steak without it sticking, but it needs to be left alone for the process to work.
People tend to want to poke and prod and generally fiddle with food once on the grill. Put the food on, cover if you want to and let it cook on one side before
Indirect and direct cooking methods work best when you can cover the fire and the food to contain the heat. A grill with a lid works best for this.
Cooking your food directly over hot coals or flame is the direct method of cooking while offsetting the coals so they are not under the food is the indirect method.
Direct Cooking Method
Smaller cuts of meats and vegetables that require very short cooking times would normally be cooked using the direct method. Steaks, chops, quartered onions, tomatoes, chicken legs, and thighs are just some examples of foods you would usually cook directly over the heat. You want to sear the foods quickly to seal in the juices, you want the color (grill marks for example) and, of course, you want the flavor. Searing produces a caramelized texture that adds flavor to the food, as well as, sealing in the juices. …show more content…
You want the charcoal to be gray/ash colored, and you need enough coals to maintain a constant heat. When using all wood you may have more flare ups unless you let the wood turn into charcoal, and this can take longer, so plan accordingly. Flames are okay to sear the foods, but if you let the flames get out of hand you may end up with a charred outside and an undercooked inside. A small spray bottle of water can be used to control flare-ups.
To keep foods from sticking to the grates allow the grates to heat up before putting the food on, and once you do lay that nice juicy steak on the grill leave it alone for a few minutes. The natural juices along with the searing process will allow you to turn the steak without it sticking, but it needs to be left alone for the process to work.
People tend to want to poke and prod and generally fiddle with food once on the grill. Put the food on, cover if you want to and let it cook on one side before