Cooking Method
Grilling
Grilling cooks food on a grate over direct radiant heat from below. The high heat produces char marks, smoky flavor, and a crisp exterior through the Maillard reaction. Best suited for tender cuts and foods that cook quickly.
Tips for success
- Preheat the grill fully before cooking — 10-15 minutes minimum.
- Oil the grates, not the food, to prevent sticking.
- Don't press down on food — squeezes out juices.
- Use indirect heat for thicker cuts to finish cooking without burning.
Common Mistakes
- Not preheating — food sticks and doesn't char properly.
- Moving food too soon — let it release naturally.
- Cooking thick cuts entirely over direct heat — burns outside before inside is done.
