COOKING METHODS FOR YOUR GRILL


1. Re-heat already cooked food. Re-heat with the lid down to ensure that the heat circulates throughout your grill.

2. Direct cooking. If you want to sear your food, or your food does not need a prolonged amount of cooking time, then use the Direct cooking method. Searing happens quickly (in a matter of minutes) and seals in flavors and juices. Searing is all some food needs in order to be cooked. However, most foods on your grill are seared and then finished off with indirect cooking. This method is often used for fish, hamburgers, vegetables, chicken fillets, and steaks.

3. Indirect cooking. If longer cooking times or lower temperatures are required, then use an indirect cooking method. Place your food over an unlit area of your grill. Indirect cooking is ideal for foods that need to be cooked thoroughly and evenly, and / or may flare up if placed on direct heat. This method is often used for large pieces of meat, larger pieces of chicken, and when baking. (make sure you sear your meat or chicken first though)

4. Smoking. See article "How to Smoke Meat"

5. Rotisserie Method. This is also called "spit-roasting." You can purchase rotisserie accessories for your existing grill. A rotisserie continuously turns the meat, which self-bastes itself keeping the meat very tender and moist. You should cook using this method on an indirect heat. Make sure you place a drip pan beneath the meat. If you wish, put about an inch of liquid (marinade, beer, juice, water, or wine) in the drip pan to help with moisture and flavor.