Grilling Techniques

The Direct Method is very much similar to broiling where food is cooked directly over the heat source. Even cooking is attained by turning once halfway through the grilling time. This method is recommended for food that takes less than 25 minutes to cook such as steaks, chops, sausages, kabobs and vegetables. It is also used for searing meat to obtain the crisp, caramelized texture when the food hits the grate. It also adds grill marks and flavor to the entire food surface.

The Indirect Method, on the other hand, is similar to roasting but with the extra benefits of grilled texture, flavor and appearance which cannot be obtained from oven use. Food is cooked by heat reflected from the cover and surrounds it with a uniform, controlled heat that substantially cuts cooking time and allows meat to maintain its natural juiciness and flavor. It is best used for foods requiring 25 minutes or more of grilling time such as roasts, ribs, whole chicken, other large cuts of meat and delicate fresh fillets. This method prevents direct exposure to the heat source to prevent drying them out or scorching them.

Rotisserie cooking is the process of rotating food over fire. It needs an additional accessory to be done and is powered by a heavy duty motor. Smoke cooking refers to grilling done in a water smoke-type grill. This is an optional feature for most Weber grills. In this method, a “cloud” is created around the food which permeates meat and vegetables for added smoky flavor. Ember cooking is cooking vegetables directly over the heat source for a wonderful woodsy flavor. However, an aluminum foil wrap may be needed for thinner skinned varieties. Always oil sheets lightly before cooking.