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6. Putting it all Together |
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As you use the recipes in this book, you’ll be instructed to preheat the grill, set it up for direct or indirect cooking, and make various adjustments in the temperature. Here are brief explanations of these instructions. Preheat the grill to high If you are using a charcoal grill, light the coals by one of the methods described in "Lighting and Cooking on a Charcoal Grill." Rake the hot coals over the bottom of the grill. Open the top and bottom vents wide. Use the 3-second test to determine when the coals are the proper temperature for cooking: Hold your hand about 6 inches above the coals. If you can keep it there for 3 seconds (count "one one-thousand, two one-thousand, three one-thousand") and only 3 seconds, the fire is the right temperature. If you have a thermometer, the surface temperature of the grilling area should be about 500°F. Allow about 30 minutes to bring the coals to the right temperature for cooking. If you are using a gas grill, set all the burner dials on high. Preheat the grill until the internal temperature is at least 500°F. This will take 10 to 15 minutes. Preheat the grill to medium-high For a charcoal grill, light the coals as described earlier, but rake them out into a thinner layer or let them burn for another 5 to 10 minutes longer. You should be able to hold your hand over the fire for 5 seconds. For a gas grill, preheat to high, then turn the burner dials down to medium-high. The firebox temperature should be about 400°F. Preheat the grill to medium For a charcoal grill, light the coals as described earlier, but rake them out into a yet thinner layer or let them burn for another 5 to 10 minutes. You should be able to hold your hand over the fire for 7 seconds. For a gas grill, preheat to high, then turn the burner dials down to medium. The firebox temperature should be about 350°F. Preheat the grill to medium-low For a charcoal grill, light the coals as described earlier, but rake them out into a yet thinner layer or let them burn for 5 to 10 minutes longer than you did for medium. You should be able to hold your hand over the fire for 10 seconds. For a gas grill, preheat to high, then turn the burner dials down to medium-low. The firebox temperature should be about 325°F. Preheat the grill to low For a charcoal grill, light the coals as described earlier. Rake out the coals in a very thin layer or let them burn for 15 to 20 minutes longer. You should be able to hold your hand over the coals for 12 seconds. For a gas grill, preheat to high, then turn the burner dials down to low. The firebox temperature should be about 300°F. Set the grill up for direct cooking For a charcoal grill, light the coals. Rake them out directly under the section of the grate where you plan to do the cooking. You may wish to use the two-tiered method For a gas grill, it’s best to preheat the whole grill, then turn off the burners you don’t need. Gas grills respond almost instantaneously; control the heat by adjusting the gas flow. Set the grill up for indirect cooking-charcoal. Set the grill up for indirect cooking-gas Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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