The primary concern with grilling meat is the fire itself: flames are a no-no, glowing red hot embers are the ticket. The heat used for grilling a very tender cut rare should be much fiercer (probably just as the initial flames have died down) than those needed to cook a chicken (a slow, steady, roasting glow). Barbecues need not have an even heat all over, colder spots are useful for resting meat. Some domestic barbecues allow you to raise and lower the grid, so this obviates the necessity of waiting for the fire to be exactly right: you merely move the food closer or further away from the heat.
© 1996 Alastair Little. All rights reserved.