What is Direct Grilling?

Direct grilling involves using a high heat to cook relatively thin cuts of meat, like steaks, chops, kebabs; and vegetables, like peppers and portobello mushrooms. The food is cooked right over the fire and the high heat sears the surface and seals in the juices. When working over high heat, the total cooking time, depending on the size of the food, will be two to twenty minutes (two minutes for small shrimp and tiny satés, twenty minutes for a spatchcocked chicken). In many parts of the world, cooks boost the heat of the coals even further by oxygenating them with a fan or an electric blower.