Garum
Techniquebeginnerdraft

Grilling

Also searched as: barbecue, BBQ, direct grilling, indirect grilling

In short: Strong radiant heat from below gives crust and smoky flavour. With a hot zone and a cool zone, thick pieces work too.

Picture it

Like sun and shade on the grill.

What happens

Above the embers the heat is very strong and browns quickly. Next to them it is gentler; there the inside cooks without burning. Dripping fat burns in the embers and makes smoke.

How it’s done

Sequence · Step 1 of 5
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Push the embers to one side: a hot and a cool zone.

All steps as a list
  1. Push the embers to one side: a hot and a cool zone.
  2. Preheat and clean the grate well.
  3. Grill thin pieces directly.
  4. Bring thick pieces up to temperature indirectly first, then brown them directly.
  5. Check with a thermometer.
Related entries
Radiant heat (grill, top heat)Maillard reactionReverse searing
Sources · 1
  • Harold McGee: On Food and Cooking (2004)