Different Methods Of Grilling

Wednesday, June 2, 2010 @ 08:06 AM

Over the next few days, we will discuss different methods of grilling with your Brinkmann gas grill, your Brinkmann charcoal grill, or your bbq smoker.

There is direct grilling, indirect grilling, and smoking.

Today we will discuss direct grilling.

Direct grilling involves cooking your food inches over the flames. This would be done with thin cuts of meat, fish, shellfish & fruit or vegetables. These foods tend to cook quickly and can benefit from the searing heat of the flames.

With this method of cooking you generally do not need the lid of your cooker, and should stand close watch over the food to make sure it does not burn. You should never leave your grill unattended anyway, but direct grilling takes a much closer watch. You also want to make sure that you have separate heat zones, or a place of direct heat and a warm zone or cool zone to protect food that is already cooked, while you finish up and to avoid over cooking and burning.

In our next blog, we will discuss heat zones and how to create them.

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