Grilling: Direct Cooking vs. Indirect Cooking
How food is positioned over the heat source affects its cooking. There are two differing cooking methods on the grill, direct cooking and indirect cooking.
DIRECT COOKING is cooking directly over hot coals or hot grill burners. If you are working on a charcoal grill try to have an cool area where you can move food that is cooking too quickly or dripping fat and causing flare-ups. For a gas grill, you should just keep one of the burners off to create to create a cool area.
INDIRECT COOKING is cooking by radiated heat. To create an indirect cooking effect, pile the coals on one side of the grill, leaving the other side empty. For a gas grill, preheat the grill on high, keeping one burner off, creating a cool area. Then place a disposable aluminum foil pan on the cool area of the grill. Pour 2 cups of water into the pan and just cook the food on the grate over the pan.
Here at Carrabba’s, we have multiple zones of heat for grilling – some are hot for searing steaks, while others are cooler for cooking chicken and seafood. A hot grill will be 450° to 600°F, and a medium grill around 400°F. Meanwhile barbecuing is done between 180° to 240°, which is a whole other story. Now get out there and grill! And if weather doesn’t permit, we’re more than happy to grill for you at Carrabba’s.