01. Direct Grilling

This method is probably familiar to you. You cook food directly over a fire (charcoal, wood, or gas) on a hot grill grate that’s set 2 to 6 inches above the flame. Direct grilling is similar to broiling, except that the heat comes from below instead of above and the hot grill grate creates dark marks on the food’s surface. Use this method for foods that will sear on the surface and cook through to the center in less than 30 minutes, including hamburgers, hot dogs, sausages, steaks, chops, poultry parts, fish fillets and steaks (and small whole fish), shellfish, vegetables, fruits, doughs, and other small or tender foods. Larger or more dense foods may burn on their surface before the interior is cooked. Save these for another grilling method.