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INDIRECT COOKING
Place the meat on one side of the grill and turn the TRU-Infrared burners on the other side of
the grill to the setting that will deliver the desired cooking temperature (generally between
93°C and 149°C). During indirect cooking, meat will lose fat and other drippings.
ROTISSERIE COOKING
Rotisserie burners are not needed with this grill. Simply use a Char-Broil Rotisserie over your
TRU-Infrared cooking system. Always rotisserie on LOW as indicated on the burner control
knob. Check frequently to ensure proper cooking. It is okay to rotisserie with the lid open if
you need more room. This allows for the rotisserie spit rod to sit higher above the cooking
surface. Always rotisserie cook with your grates in place.
SEARING
Searing meat is all about creating a flavor “crust” and capturing internal juices so meat
remains moist on the inside and every bite is delicious. Whether you’re grilling a steak with
direct heat or slow roasting a pork shoulder, getting a good “crust” on the outside of the meat
as soon as possible will help to ensure the flavor and the moisture remain inside. What is the
crust? Natural proteins and sugars drawn to the surface of the meat react to temperatures in
the “Searing Range” of 149°C and above. Searing creates what is also known as “The Maillard
Reaction. ” The TRU-Infrared cooking system produces the perfect searing temperatures when
infrared energy impacts the surface of the meat. Here’s a good searing tip for you to experi-
ment with: Use a little coarse salt on your steaks, chops and roasts - this helps draw proteins
to the surface of the meat - and when they get hit with the infrared energy this surface will
sear and create that delicious crust you love to taste. On a turkey or chicken use a light touch
of oil on the skin for the same effect. Sear the meat on a TRU-Infrared grill by first using a
higher setting, then lower the burner to finish cooking. You may even want to use aluminum
foil to “hold” cooked food on the warming rack as you prepare the additional courses.
GRILL OR BARBECUE… WHAT’S THE DIFFERENCE?
These words are often used interchangeably, but there is actually quite a difference. Grilling
involves cooking your meat directly over high heat. Grilled foods are generally smaller pieces
of meat and vegetables that make their way to the table faster. Barbecuing is a slower way
of cooking larger portions of meat. It takes time, but your end result is tender and juicy. So
grill it fast or barbecue it slow… either route takes you to a mouth watering meal.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 6
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