From rib eye to pizza and watermelon, here’s expert advice on how to tap into your grill’s possibilities.
As grilling season inches closer, the promise of perfectly seared meats, juicy burgers and grilled vegetables are on all of our minds.
People are also reading… Use heat strategicallyEven before you fire up the grill, it’s key to know the two types of heat you’re working with. Direct heat, or cooking near the flame, is best for foods with faster cooking time, like kabobs, hot dogs and burgers. Indirect heat, on the other hand, works best for thicker cuts, like racks of ribs, chicken and legs of lamb.
Explore the flavor imparted by flame and smokeThe hallmark of grilling is searing over an open flame, so enjoy experimenting. One expert tip is to preheat your grill sufficiently before searing so that the grates reach a high enough temperature. Then after touching down both sides, cook with indirect heat so your meat doesn’t dry out.
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