Different Methods of Grilling Continued

Friday, June 4, 2010 @ 10:06 AM

We are discussing different methods of grilling with your Brinkmann gas grill, your Brinkmann charcoal grill, or your bbq smoker.

We are still discussing direct grilling, but focusing on heat zones.

A heat zone is a way to control temperature. This is so you have an area to direct grill or even sear your food, an area to cook the food, and so you have an area to put food that is already done or almost finished. More or less, your safety zone.

If you are cooking for a larger crowd, you will want three cooking zones. One for searing, one for cooking, and one safety zone.

With a charcoal grill, this can be obtained by  starting your coals, and when about ready, raking then into separate leveled layers. 1) a double layer: your searing zone; 2) a single layer: your cooking zone; & 3) leave a third of the grate with no coals, giving you your safety zone.

With a gas grill, simply adjust your burner’s controls. Have one burner on high heat, two on medium, and keep the last burner off. (If you have less cooking zones, use your top rack for your safety zone.)

When cooking for smaller groups & less items to cook, work with a two zone method. With charcoal just use a double layer & single layer of coal or spread it out evenly & try to leave a smaller section bare. With gas, just preheat half of the grill and leave the rest turned off.And again if you have less burners, use your top grate for a safety zone. I’ve been making shrimp skewers and putting them directly on the top rack for a slower more even cooking of the shrimp. Less burning occurs(especially with wood skewers.)

A lid is not necessary with the direct grilling & your heating zones. Again this is for cooking thinner cuts of meat,burgers, fish, and vegetables. Quicker cooking foods. If your meat is a little thicker, you may want to close the lid for a few minutes. This will speed up the cooking process a little & capture some smokey goodness in whatever you’re cooking. When cooking with an open table grill or hibachi, you may need to add some grilling time for thicker cuts of meat, or throw a foil pan over the top for a few minutes.

Next time, we will discuss indirect cooking. This is for ribs, whole pork loins, whole chickens, etc.

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