Where to Put Food on the Grill for Perfection Every Time
Posted June 14, 2012 8:50 AM
From Lifehacker:
You may think grilling is easy, but as with all cooking, there's an art to it. You can't just slap anything on the grill and eat it in a few minutes. Here's how to arrange food on your grill for perfect, thorough cooking.
Re: Where to Put Food on the Grill for Perfection Every Time
06/14/2012 10:19 AM
This is the most ridiculous thing I have read in quite a while...
Every backyard BBQ master know that you start with three times as much coal as is probably necessary, give it fifteen minutes or so (the steel body of the grill should be glowing bright red), and toss a hunk of cow onto the warping steel grate. The orientation of the meat on the grate doesn't really matter, it's going to be thoroughly cooked. Whole potatoes should be dropped right into the coals (Alum foil? Are you kidding me?) for about half an hour; these can be scooped out with a shovel with long enough of a handle that only second degree burns are likely. Black layers of charred spud can be cracked off, and you will find a white nugget in the center about the size of a pecan: this will be raw.
Re: Where to Put Food on the Grill for Perfection Every Time
Comments rated to be Good Answers: