Bluefield Daily Telegraph, Bluefield, WV

Recipes and Food

August 29, 2012

The secret to great grilling is indirect heat

(Continued)

It's also possible to use both methods. This involves searing the meat initially over direct heat, then finishing it over indirect. This technique works well for everything from chops and steaks to whole tenderloins and even slices of denser vegetables, such as sweet potatoes and fennel.

This combo method is a time-honored and well-respected tradition. It's also the grill version of the way most restaurants chefs cook almost everything — searing on the stovetop, then finishing in the oven.

How you use direct and indirect heat depends on the type of grill you have. So here are some tips for each.

— Direct heat on a gas grill

Turn all the burners on high as you normally would to heat the grill. When ready to cook, reduce the heat by turning all the burners to medium. This should result in a temperature of about 450 F. Place the food directly on clean cooking grates and grill as the recipe directs.

— Indirect heat on a gas grill

Setting a gas grill for indirect cooking is as simple as turning it on and off. Once the grill has been heated with all burners on high, simply turn off the burner or burners in the center of the grill and reduce the other burners to medium or medium-low. The food should be placed above the burner or burners that have been turned off.

If your grill has two burners, chances are that the burners are on the perimeter of the grill and the center of the cooking grate is already set up for indirect cooking. A three-burner grill is the easiest to set; you turn the center burner off and reduce the heat on the other two. Set a four-burner grill by turning both the center burners off and leaving the two outer burners on medium-high heat.

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