Food cooks in minutes when placed directly over high heat because the intense temperature browns the outside, concentrating the flavors in a caramelized crust while cooking the inside by heat conduction. The high heat produces foods with a smoky flavor. Direct grilling works best with foods that are tender, small or thin, and cook quickly, such as steaks, burgers, kabobs, hot dogs, boneless poultry, fish, and most vegetables.
Here is a list of quick tips:
* Use a meat thermometer to check the internal temperature to make sure all meats are cooked thoroughly.
* Prepare your grill by rubbing it down with oil before you grill so that the meat doesn't stick to it.
* Food should be ready early so people don t have to wait for it to come off the grill.
* It is better to marinate meat with a big surface area because it can easily absorb the marinade.
* Before you can really serve up a tasty poultry dish the right way, you need a few tips for grilling chicken.
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