GRILLING GUIDE
Outdoor grilling is really quite simple. You'll succeed with
burgers, dogs, or steaks usually on your very first try.
With experience, you will learn how to work with your
grill, creating more imaginative meals all the time. This
knowledge makes up the art of grilling. Before you start
grilling, organize your food according to cooking
technique and required cooking time, and optimize the
use of your grilling area.
PREHEATING
Preheat your barbecue on MED/HIGH with the lid closed
for ten minutes. Adjust heat for what you will be grilling.
Scrub grids with a wire brush and apply cooking oil to
reduce food from sticking.
LID POSITION
Lid position is a matter of preference. Grilling with the lid
closed will cook faster, use less gas and will control the
temperature better. It will also give a smokier taste to
foods with the lid closed.
INFRARED BURNER
The infrared burner is mainly used for searing meats
quickly to capture juices and flavor. Transfer meats to
regular burners to complete grilling on lower heat.
DIRECT COOKING
Direct cooking involves grilling your meat directly over
high heat. It is perfect for searing steaks, chops, and other
smaller pieces of meat and vegetables that quickly make
their way to the table.
INDIRECT COOKING
Indirect cooking utilizes select burners to circulate heat
throughout the grill, without direct contact between the
meat and the flame. The meat is placed over the burner
that is 'off'. This method is generally used to slow cook
large cuts of meat and poultry. A pan can be placed
underneath the meat to catch grease and food drippings,
and helps minimize clean-up.
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