When you grill, you hardly need a recipe. Knowing the right technique is what’s important.
The key to success, whether with a gas or a charcoal grill, often involves creating two zones: one for high, direct heat and another for low, indirect heat.
The direct-heat area is where you begin, searing the meat with the lid open. Thicker cuts are then moved to the indirect-heat zone to finish cooking, with the lid closed; the meat won’t burn, and it will stay moist.
Here, you’ll learn how to set up those two zones and get tips and cooking times for fish, chicken, different cuts of steak, and pork chops. You’ll also find recipes for barbecue sauces and advice on maintaining your grill so it’s always ready to fire up for another fine meal.