If you want to be a grill master, the first step is understanding the difference between direct grilling and indirect grilling.
When you grill direct, you place the food over the fire and cook by direct exposure to the flame and the heat.
This is what most grillers are familiar with. It uses high heat to cook small or thin pieces (think tender, less than two inches thick or boneless) of food quickly such as steaks, chops, chicken breasts, fish fillets, vegetables and bread.
Using direct grilling, you can sear the outside surface of the meat to form a delicious crust, locking the juices inside.
Using this method, you can cook larger or tougher foods that might burn if they were directly grilled.
When you use indirect grilling, you place the food next to, but not directly over, the fire.
You close the grill lid to hold in the heat. Some things you might grill this way are pork shoulders, whole chickens, brisket and ribs. These items might require a long, slow cook at a low to medium heat.
With indirect grilling, wood chips add extra flavor.
If you have questions, please feel free to reach out to our grill master, David Townley, as he is well-versed on cooking on both the EGG and Green Mountain Grills.
From the Big Green EGG to Green Mountain Grills, you’re sure to find a grill to suit your outdoor cooking needs. Stop by today to see our wide selection of grills or contact us below.
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