How to Grill Meat

Grilling is a method of quickly or slowly cooking items using dry heat. The heat can be applied directly or indirectly depending on the location of the target food vs. heat source. For larger items such as turkeys, chicken and other whole beasts, a rotisserie system may be implemented. In these cases, the amount of cooking heat is often reduced to keep from drying out the meat. Sometimes whole poultry is cooked directly on a grill, but a drip pan and heat deflector is placed in the coals to keep direct heat to a minimum. This essentially turns the grill into an outdoor oven but with the addition of tasty, smoky flavors. Below is a list of grilling essentials that goes along with the pictures of them on the right.

Tools for Grilling

1. Grill: Charcoal is my favorite; the flavor can't be beat. But nothing tops the convenience of gas.
2. Charcoal starter: Essential for getting fires going quickly.
3. Spring-loaded tongs: Long-handled variety recommended.
4. Grill brush: Gotta get the old gunk off before you start with the fresh.
5. Sauce brush: These are made from heat-resistant silicone to keep from melting.
6. Spatula: Long handle recommended and extra wide ones for whole fish.
7. Digital thermometer: Essential for checking the meat without cutting into it. The detachable probe makes it even easier.