| How-To Barbecue There are two ways to arrange the heat when cooking on a barbecue grill. For direct heat, the fuel source is directly beneath the foods. For indirect heat, the fuel source is parallel to the foods and not beneath them. DIRECT HEAT STEP 1 IF USING CHARCOAL BRIQUETTES, cover fire grate with a single, solid layer of ignited coals. IF USING A GAS BARBECUE, turn all burners to high and close lid for 10 minutes. STEP 2 IF USING CHARCOAL BRIQUETTES, let them burn down to desired heat (following). IF USING A GAS BARBECUE, adjust burners to desired heat (following). Set grill in place and measure heat: " Very hot (you can hold your hand at grill level only 1 to 2 seconds) " Hot (you can hold your hand at grill level only 2 to 3 seconds) " Medium-hot (you can hold your hand at grill level only 3 to 4 seconds) " Medium (you can hold your hand at grill level only 4 to 5 seconds) " Medium-low (you can hold your hand at grill level only 5 to 6 seconds) " Low (you can hold your hand at grill level only 6 to 7 seconds) TO OIL GRILL: Brush lightly with salad oil. Lay food on grill and cook as recipe directs. Cover gas barbecue. Do not cover charcoal barbecue unless recipe specifies. INDIRECT HEAT: STEP 1 IF USING CHARCOAL BRIQUETTES mound and ignite 60 briquettes on the fire grate of a barbecue with a lid. When briquettes are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of fire grate. Add 5 more briquettes to each mound of coals now and every 30 minutes while cooking. Set a drip pan on fire grate between coals. IF USING A GAS BARBECUE, turn all burners to high and close lid for 10 minutes. Adjust burners for indirect cooking (no heat down center) and keep on high unless recipe specifies otherwise. Set barbecue grill in place. STEP 2 TO OIL GRILL: brush with salad oil. Lay food on grill, but not over heat source. Cover grill (open vents for charcoal). Cook as recipe directs. |