Cooking Techniques That Are Excellent For All Types of Food

 5 Expert Tips For Grilling In Direct Heat

Learning to grill is a process. Cooking over direct fire and cooking over indirect heat are the two basic types of grilling techniques. Cooking directly on the grill is simpler for beginners, but the procedure varies based on the type of grill you have.

Putting your food on the grate and heating it directly over the heat source is all that is required. Here are a few advice from the pros on grilling over direct heat.

When using a charcoal barbecue, establish a constant temperature.

Throughout the whole cooking process, you want an even, constant heat beneath your grills. The secret is to place the hot coals evenly at the bottom of your grill to achieve this. Your food will cook evenly this way regardless of where you place it on the grill.

Use lean meat cuts.

Grilling over direct heat has the tendency to cook food more quickly. Because of this, when employing this technique, it is better to cook thin cuts of meat and little pieces of vegetables. When cooking thicker chunks of meat with this approach, the temperature frequently rises to 450–650°F, which usually results in

only one turn

Simply approach it like sauteing meat on a pan in your kitchen to flawlessly grill thin slices of meat utilizing the direct heat technique. To prevent a side from burning, turn only once and watch your grill carefully.

Only apply high or medium heat to gas grills.

Use all the burners on a gas grill if you're using one to ensure a consistent temperature under the entire cooking area. No lower than medium heat should be selected for the burners (for thin cuts of meat).

Cuts that are 3/4–1 inch thick can be made using high heat. In order to achieve consistent cooking, it is best to lower the hood. To avoid burning or overcooking the meal, check it occasionally.

While grilling, keep your food wet.

The temperatures are high while using the direct heat grilling technique, which could quickly dry up your meal. Avoid using a fork to turn your meat since it will penetrate the flesh and let juices escape. Instead, mist the meat with water before turning it. To turn your meat and maintain its moisture throughout cooking, use tongs or a spatula.