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Grilling

  • Grilling is preparing food by applying heat to the surface of the food (usually from the bottom).
  • The most common grilling technique is to use direct heat (the heat source is right under your food), which can be performed with a grill of any kind, but also on a grill pan or griddle.
  • The less common grilling technique is to use indirect heat (the heat source is not under the food but is on the sides). Indirect heat uses hot air circulation inside of the grill, but still provides a smokiness and creates a burn pattern.
  • A direct heat method is great for most grilling, and indirect heat is great for thicker cuts of meat or meat with large amounts of marinade (such as my honey – BBQ rib recipe) to prevent a fire on the grill.
  • Grilling is a dry heat cooking method suitable for preparing meat, fish, and vegetables.
  • Temperatures for grilling vary. Thinner cuts can be grilled on high heat, thicker cuts should be grilled on medium to medium-high heat, and really thick cuts should be grilled on low heat.
Kitchen Guide

Cooking Techniques

September 29, 2023

There are many cooking techniques and the goal of this section is to bring you an overview and basic information about the most common ones.

Read More
Tom Tom Founder

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