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11
OPERATING INSTRUCTIONS
The most important thing to know about grilling is which cooking method to
use for a specifi c food, Direct or Indirect. The difference is simple: place
the food directly over the fi re, or arrange the fi re 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 COOKING
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 more.
Direct cooking 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 fl avor to the entire surface. Steaks, chops, chicken
breasts, and larger cuts of meat all benefi t 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 fi nish
cooking the food at a lower temperature. You can fi nish cooking fast-cooking
foods by the Direct method; use the Indirect method for longer-cooking
foods.
To set up your gas grill for Direct cooking, preheat the grill with all burners
on High. Place food on the cooking grate, and 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 COOKING
The Indirect Method is similar to roasting, but with the added benefi ts of that
grilled texture, fl avor, and appearance you can’t get from an oven. To set
up for Indirect cooking, gas burners are lit on either side of the food but not
directly beneath it. Heat rises, refl ects 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 grilling
time or that are so delicate that direct exposure to the fl ame would dry them
out or scorch them. Examples include roasts, ribs, whole chickens, turkeys,
and other large cuts of meat, as well as delicate fi sh fi llets.
To set up your gas grill for Indirect cooking, 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 foil pan to keep drippings from burning. The drippings can be
used to make gravies or sauces.