There are two ways to cook on a grill, direct heat and indirect heat. It is important to understand the differences between the two methods to ensure success when grilling. Most times food is cooked with one or the other of these cooking methods, but on occasion both methods can be used to grill certain foods, which is often the case when grilling thick cuts of meat.The temperature required and the grilling method used, usually depends upon the type of food and the thickness of the food.

Direct Heat

Grilling with direct heat means placing  food on the grilling grate directly over the heat source.Cooking temperature typically reaches 450-650 degrees F.

Foods that are thin are the best choices with direct heat because the food is grilled quickly evenly, thicker foods  tend to burn on the exterior before the interior portions are fully cooked.For best results when grilling with direct heat turn the meat only once to cook both sides.The grate is positioned over the open fire or wood burning grilling unit; a charcoal grill; or a gas grill. Direct heat grilling is the best method for foods such as hot dogs, brats, steaks, hamburgers, fish, and pork chops. When grilling use a tongs or a spatula to turn the food. A fork should not be used because it pierces the food allowing juices to escape. This is especially important when cooking meat. Hamburger patties should be turned with a spatula.

Indirect Heat

Grilling with indirect heat means that the heat source is not directly under the food. This allows thick food items to be cooked slowly, to ensure that the food does not burn on the exterior surface before the interior portion is cooked. Foods such as beef roasts, pork roasts, whole turkeys, and whole chickens are good choices for grilling with indirect heat. Indirect heat grilling is often used in conjunction with direct heat grilling. Large meat cuts, for example, may be seared directly over high heat, which helps to seal in the juices, thereby maintaining tenderness. The meat is then placed in an area of the grilling grate that is away from the heat source in order for the indirect heat to cook the meat slowly.

If grilling a thick cut of meat, it is beneficial to sear all sides of the meat over direct heat. The meat is placed directly over the area above the hot charcoal and is turned with a tongs. Utensils that pierce the meat, such as a large fork, should not be used because piercing the meat will allow juices to escape, toughening the meat. Searing the meat for three or four minutes is often adequate for producing a flavorful crust and contributing to a tender, juicy result when the grilling is complete.When the meat is seared, place meat above drip pan away from the hot coals.It is important to close the lid during the grilling process to maintain an even temperature.Check meat periodically to ensure it does not become overcooked. The same technique can be used on gas grills including using the drip pan.After performing steps for preheating your gas grill, turn off all but one of the burners, one a threeBurner grill shut off center and either the left or right burner and place meat on the opposites of the lit burner.

It is also important to keep the lid close during the grilling process.

Beef Steaks: Marinade at least one 1 hour for cuts up to 1/2 inches thick, Longer for more flavor, we recomened 2-6 hours. Pork Steaks: Marinade at least 2 hours or more.

Hamburger: Marinating is not necessary, just pour or mix into ground meat and grill.

Chicken Breast Fillet: Marinade anywhere from 2-6 hours, try added some of our BBQ sauce as well

Venison Steaks or Chops: Marinade 2-4 hours, marinade whole loins or tenderloins 6 to 8 hours.

For our Rubs we recommend rubbing seasoning into meat,  wrapping in saran wrap and placing in the fridge for 2-6 hours

Before grilling let meat reach room tempature (usally 30 minutes or less) before placing meat on the grill.

SLAB'M Seasonings

Grilling tips using ....