3
GRILLING METHODS
The most important thing to know about
grilling is which cooking method to use for a
specific food, Direct or Indirect. The difference
is simple: place the food directly over the
heat, or arrange the heat on either side of it.
Using the right method is the shortest route
to great results—and the best way to ensure
doneness safety.
Direct Method
The Direct Method, similar to broiling, means the food is
grilled directly over the heat source. For even grilling, food
should be turned once halfway through the cooking time.
Use the Direct Method for foods that take less than
25 minutes to grill: steaks, chops, kabobs, sausages,
vegetables, and more. Direct grilling is also necessary
to sear meats. Searing creates that wonderful crisp,
caramelized texture where the food hits the grate. It also
adds great color and flavor to the entire surface.
Steaks, chops, chicken breasts, and larger cuts of meat
all benefit from searing.
To sear meats, place them over Direct High heat for 2 to 5
minutes per side. Smaller pieces require less searing time.
Usually after searing you finish grilling the food at a lower
temperature. You can finish grilling fast-cooking foods by
the Direct Method; use the Indirect Method for
longer-cooking foods.
To set up your gas grill for Direct grilling, preheat the grill
with all burners on High. Place 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.
Indirect Method
The Indirect Method is similar to roasting, but with the
added benefits of that grilled texture, flavor, and
appearance you can’t get from an oven. To set up your
gas grill for Indirect cooking, burners are lit on either side
of the food but not directly beneath it. Heat rises, reflects
off the lid and inside surfaces of the grill, and circulates
to slowly cook the food evenly on all sides, much like a
convection oven, so there’s no need to turn the food.
Use the Indirect Method for foods that require 25 minutes
or more of cooking time or that are so delicate that direct
exposure to the flame would dry them out or scorch them.
Examples include roasts, ribs, whole chickens, turkeys, and
other large cuts of meat, as well as delicate fish fillets.
To set up your gas grill for Indirect grilling, preheat the
grill with all burners on High. Then adjust the burners on
each side of the food to the temperature noted in the
recipe and turn off the burner(s) directly below the food.
For best results, place roasts, poultry, or large cuts of
meat on a roasting rack set inside a disposable heavy-
gauge foil pan. For longer cooking times, add water
to the drip pan to keep drippings from burning.
The drippings can be used to make gravies or sauces.
Direct Method Indirect Method
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