Jamie Purviance, author and grillmaster, explains the difference between direct and indirect heat so you can zone your grill.
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Jamie Purviance, author and grillmaster, explains the difference between direct and indirect heat so you can zone your grill.
source
You must be logged in to post a comment.
Short sweet and to the point. I like it
Cook steak on the cold side of the grill for the best steak.
where should I put the salmon?
Briquettes though?
I have never cooked on a kettle grill, but the one I have (four sides with rounded corners) produces medium heat when you use a single layer of briquettes and close the lid. For searing I use a ring I made from wire fencing that fits between the top and bottom grate. The deep bed of coals sears quickly. and I can sear many cuts of meat on the same bed while moving the seared meat off of the heat to finish via indirect.
Don't forget grilled yellow and green (zucchini) squash. -Simply amazing!
Grilled Bananas!
YEAH I ONLY HANDLE FRESH WET MEAT ON MY GRILL!!!
wait… damn.
@JohnnyZoo Not at all, real men grill anything. Ever had grilled onions? Or peppers? The heat turns the spicyness into a sweet sugar, its amazing.
@JohnnyZoo try some grilled corn on the cob!
Add some wood chips.taste good
owned him lol.
beer can chicken on indirect heat = amazing.
Real men know they need both meat AND vegetables to be healthy.
I've never intentionally pushed the coal to one side, but I find it helpful when there is a cooler area as the different meats wait for their turn to cook. I'll have to try that sometime, wonder if the cool area will be too cool.
vegetables?? no way that kind of stuff land on my grill!!!!
real men put only MEAT on the grill!
interesting…i've never grilled like he demonstrated…might have to try that sometime…