Cooking Methods; Direct Cooking; Indirect Cooking - Weber 56204 Owner's Manual

COOKING METHODS
The most important thing to know about grilling is which cooking method to use for a
specrfic food, direct or indirect. The diHerence is simple: place the food directly over the
fire. or arrange the fire on either side of it. Using the right method is the shortest route to
great results-and the best way to ensure doneness safety.
DIRECT COOKING
The direct method, similar to broiling, means the food is cooked directly over the heat
source. For even cooking. food should be turne d once halfway through the grilling time.
Use the direct method for foods that take less than 25 minutes to cook: steaks, chops,
kabobs, sausages. vegetables, and more.
Direct cooking is also necessary to sear meats. Searing creates that wonderful crisp,
caramelized texture where the food touches the grate. It also adds great color and flavor
to the entire surface. Steaks, chops. chicken breasts. and larger cuts of meat all benefit
from searing.
To sear meats, place them over direct high heat for two to five minutes per side. Smaller
pieces require less searing time. Usually after searing the food, you finish cooki ng it at a
tower temperature. You can finish cooking fast-cooking foods by the direct method; use
the indirect method for longer-cooking foods.
To set up your gas grill for direct cooking, preheat the grill with all burners on HI. Place
food on the cooking grate. and then adjust all burners to the temperature noted in the
recipe. Close the lid of the grill and tift it only to turn food or to test for doneness at the
end of the recommended cooking time.
IN DIRECT COOKING
The indirect method is similar to roasting, but with the added benefits of I hal grilled
texture, flavor, and appearance you can't get from cooking with an oven. To set up for
indirect cooking, light gas burners on either side of the food but not directly beneath it.
Heat rises. reflects
oH
the tid and inside surfaces of the grill, and circulates to slowly
cook the food evenly on all sides, much like a convection oven, so there's no need to
turn the food.
Use the indirect method for foods that require 25 minutes or more of grilling lime, or that
are so delicate that direct exposure to the flame would dry them out or scorch them.
Examples .nclude roasts, ribs, whole chickens, turkeys, and other large cuts of meat. as
well as delicate fish fillets.
To set up your gas grill for indirect cooking, preheat the grill with all burners on HI. Then
adjust the burners on each side of I he food to the temperature noted in the recipe, and
turn oH the burner(s) directly below the food. For best results, place roasts, poultry, or
large cuts of meat on a roasting rack set inside a disposable. heavy-gauge foil pan.
For longer cooking times, add water to the foil pan to keep drippings from burning. The
dripprngs can be used to make gravies or sauces. •
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