Serves: 5

If you've ever had grilled food that was charred outside and undercooked inside, chances are the chef used the wrong grilling method. Direct and Indirect cooking are the two ways to grill food properly. Getting there is as simple as setting up your grill for the right method.

The Direct Method, similar to broiling, means the food is cooked directly over the heat source. For even cooking, food should be turned once halfway through the grilling time.

Use the Direct method for foods that take less than 25 minutes to cook: steaks, chops, kabobs, sausages, vegetables, and the like. Direct cooking is also necessary to sear meats. Searing creates that wonderful crisp, caramelized texture where the food hits the grate. It also adds nice grill marks and flavor to the entire surface. Steaks, chops, chicken pieces, and larger cuts of meat all benefit from searing.

To sear meats, place them over Direct heat for 2 to 5 minutes per side. Smaller pieces require less searing time (see recipes for specific times for each cut). Usually after searing, you finish cooking the food at a lower temperature. You can continue to cook fast-cooking foods by the Direct method or use the Indirect method to finish off longer-cooking foods. Again, each recipe in this book will instruct you on times and temperatures to follow.

Direct Cooking On A Charcoal Grill:
To set up a charcoal grill for Direct cooking, spread prepared coals evenly across the charcoal grate. Set the cooking grate over the coals and place food on the cooking grate. Place the lid on the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.

NOTE: If you are cooking fattier foods that might generate a brief flare-up, leave a small section of the charcoal grate that is not covered in coals. That way you can move the food over Indirect heat (see pages 24 to 25) for a few seconds until the flames subside. Remember, shaking off excess marinade and oil before placing the food on the cooking grate and keeping the lid on the grill are the best ways to minimize flare-ups.

Charcoal Briquet Guide For The Direct Method
Diameter of grill in inches: 14 1/2 30 Briquets needed
Diameter of grill in inches: 18 1/2 40 Briquets needed
Diameter of grill in inches: 22 1/2 50 Briquets needed
Diameter of grill in inches: 37 1/2 150 Briquets needed

Direct Cooking On A Gas Grill:
To set up a gas grill for Direct cooking, preheat the grill with all burners on High. Place the food on the cooking grate, then adjust all burners to the temperature noted in the recipe. Close the lid of the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

More Recipes from the Weber's Big Book of Grilling Cookbook:
01-The Grilling Gospel According To Weber
02-The Birth Of American Grilling: Sparking A Passion
03-Choosing A Grill: Features Are A Grill's Best Friend
04-The Griller's Toolboox: The Right Stuff
05-Grilling And Food Safety: Be Careful Our There
06-Hot Pants Are Out: Lesson Learned
07-Mastering The Fire: Direct Cooking
08-Mastering The Fire: Indirect Cooking
09-Mastering The Fire: Charcoal Grilling
10-The Briquet Shuffle: Tricks Of The Trade
11-Mastering The Fire: Gas Grilling
12-Check Your Char-O-Scope: Free Your Inner Griller
13-Grilling In The Elements: Grillers In The Mist
14-Mastering The Fire: Smoke Cooking On The Grill
15-Tips For Beginners: Getting Started
16-Smoking Woods: Where There's Smoke, There's Flavor
17-A Match Made In Heaven: Beer And A Barbecue
18-Perfect Margaritas
19-Sippin' In The Shade: Summertime Lemonade
20-Which Wine? Drink What You Like
21-The Fifth Taste: Umami
22-Classic Iced Tea: With Lemon, Please
23-Life's A Party: What To Serve
24-What You Need To Know About The Recipes
25-Is It Done Yet? A Word Or Two About Doneness