Grilling

When grilling on a gas grill, remember not to be rushed, and when in doubt, opt for a lower temperature. If grilling over charcoal or hardwood, heat your grill well ahead and make sure you have plenty of coals and that they are not too hot—you don’t want the outside of the meat or vegetable or bread scorching before the inside has had time to cook. Meat that is grilled on metal skewers cooks more quickly and evenly because the metal conducts heat into the center of the meat.