For those new to grilling or just wanting to brush up on their technique, we’re offering up some Cowboy grilling basics.
Direct grilling is when the food is placed and cooked directly over the hot coals. This high temperature cooking method is best suited for grilling smaller, relatively thin foods such as vegetables, breads, fish fillets, etc.
Indirect grilling is when the food is cooked at a lower temperature, away from or beside the hot coals. This method is best suited for grilling larger foods that typically require a longer grilling time such as ribs, brisket, whole chicken or turkey, etc.
SETTING UP A TWO ZONE FIRE
For better cooking control, we’d suggest setting your grill up with dual temperature zones so both grilling methods can be used. To create dual temperature zones, pile the charcoal on one side of your grill, leaving the other side empty. Direct grilling is done on the higher temperature side of the grill that’s directly over the hot coals while the lower temperature side of the grill is used for Indirect Grilling.
Depending on the type of food you’re grilling, you may opt to sear it first. Searing is a method in which food is first cooked over high, intense heat to caramelize and brown the outer surface, enhancing the food’s flavor. Once seared, food should be moved to the lower temperature side of the grill to finish cooking.
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