1. Direct or indirect heat grilling
The difference between direct and indirect heat is temperature and time, and each method produces very different results. Direct heat grilling involves placing food directly on a high heat source, usually without opening the grill lid. Because food cooks in minutes, thinly sliced meats, tenderloins, kebabs, and vegetables are the best option.
Indirect heat is used for large cuts of meat: roasts, very thick steaks and whole fish. In this method, the food is cooked at 350 degrees Fahrenheit (175 degrees Celsius) with the lid closed for a slightly longer cooking time. On a gas grill, this usually means firing the two outer burners and cooking the meat on the middle, unlit burner. When using a charcoal fire, the charcoal fire is pushed to the sides of the grill, leaving a place in the middle of the grill for cooking. Traditional grilling is an indirect heat that uses very low temperatures for a long period of time.
2. Preheated BBQ
A thermometer will tell you exactly what heat you are using. That said, the gold standard is still the caveman method: put your hands about 6 inches above the heat source, about where the food will be cooking, and count how long you can keep your hands there .
High: 3 seconds or 500 degrees Fahrenheit (260 degrees Celsius); medium-high heat: 5 seconds or 400 degrees Fahrenheit (205 degrees Celsius); medium heat: 7 seconds or 350 degrees Fahrenheit (175 degrees Celsius); medium-low heat: 10 seconds or 325 degrees Fahrenheit degrees (165 degrees Celsius); low temperature: 12 seconds or 300 degrees Fahrenheit (150 degrees Celsius)
3. Know how long to bake
When roasting, timing is of the essence - moist, tender cutlets and dryness, be aware that two pieces of meat that look the same tend to cook at different times - depending on the exact thickness, texture, age and temperature of the raw meat . To be on the safe side, start checking for doneness before the time suggested in the recipe. As they say, your results may vary.
For the best and most consistent results, use an instant-read meat thermometer to check doneness. Insert it into the thickest part of the meat, away from the bone, and measure the internal temperature. If you don't have a meat thermometer, you can go back to a more basic method. Slice the meat and observe the color of the gravy. If the gravy is red, the meat is thin. Pink indicates medium doneness, which means well done, once you remove the meat to a plate, let it rest for 10 minutes before serving to allow the meat to reabsorb the juices.
4. Food Handling and Safety Tips
When you're ready to grill, follow these guidelines:
Prepare all the ingredients before you start grilling, the hot grill burns fast. When you're ready, BBQ time is less stressful. Do not allow raw meat and fish to come into contact with other foods, and use separate cutting boards for raw and cooked meat, or thoroughly sanitize cutting boards used in combination. Wash with hot soapy water and air dry. Plastic cutting boards can be sterilized in the dishwasher.
When cutting raw meat, do not carve cooked meat on the cutting board.
Cut off the fatty edges of steaks and chops to prevent curling. Cut the fat at 2 - 3 inch intervals and cut the meat into slices.
Most sauces can be applied at any time during the roasting process. The exceptions are sugary sauces, which include many commercial barbecue sauces. They burn easily if applied too early; so only use them in the last few minutes of cooking.
Boil the marinade for 3 minutes and you will use it as a sauce at the table.
Use long-handled tongs or a spatula to turn the meat over. This will help keep your meat moist and tender. Poking and stabbing the meat will get the gravy into the fire. For more information on basic tools, check out the grill tools you'll need to tame the flame.
