Grilling
Cooking food directly over dry heat — charcoal, gas, or electric. Creates iconic grill marks, smoky flavor, and charred exterior through direct radiant heat.
When to Use This Technique
- Steaks, chops, burgers
- Chicken pieces
- Thick fish fillets and whole fish
- Vegetables (corn, peppers, zucchini)
Temperature Guide
Temperature Range
Direct: 450-550°F / 230-290°C. Indirect: 325-375°F / 165-190°C
Visual Cue
Direct heat glows orange/red. Food sizzles intensely on contact.
Readiness Test
Hand test: hold palm 6 inches over grate — 2 sec = high, 4 sec = medium, 6 sec = low
Step-by-Step Instructions
Preheat grill 15-20 minutes, then clean grates with brush
Tip
Hot grates are easier to clean and prevent sticking
Oil grates (not the food) using folded paper towel dipped in oil held with tongs
Tip
This prevents sticking without flare-ups
Dry protein, season, bring to room temperature
Tip
Room-temp meat grills more evenly than cold-from-fridge
Place on direct heat, close lid — don't move for 3-4 minutes
Tip
Grill marks form and food releases when properly seared
Flip once for steaks, turn 90° for crosshatch marks if desired
Tip
Only flip once. Multiple flips prevent deep char marks.
Common Mistake
Pressing down on burgers squeezes out all the juices
Move to indirect heat to finish cooking thick cuts without burning exterior
Tip
Two-zone grilling (direct for sear, indirect to finish) is the key to perfect results
Visual Cues to Look For
- Golden-brown grill marks form quickly
- Food releases from grates easily when sear is complete
- Flare-ups from fat drips — move food aside momentarily
- Juices bubble on surface — sign of doneness
Regional Variations
American BBQ
Charcoal or wood, low-and-slow method, heavy smoke, basting with BBQ sauce at end
Indian Tandoor
Extremely high clay oven heat, skewered meats, no lid, marinade chars on exterior
Korean BBQ
Tabletop charcoal grill, thin-sliced meats, lettuce wraps, communal cooking experience
Equipment Needed
- Gas, charcoal, or electric grill
- Tongs (never a fork)
- Grill brush
- Instant-read thermometer
Related Techniques
Quick Reference
Difficulty
Medium
Time Required
5-30 minutes
Category
Dry Heat Cooking