I SSUE 4
VOLUME 5
APRIL 2012
Monthly
Newsletter
Direct Heat
Indirect Heat
METHODS
Easter Grilling
OF GRILLING
Cooking with direct heat and cooking with indirect
heat are the methods most often used when grilling.
It is important to understand the differences between
the two methods to ensure success when grilling.
Grilled food is most often cooked with
one or the other of these cooking methods, but occasionally, both methods are
used and are alternated to grill certain
foods, which is often the case when grilling thick cuts of meat. The temperature
required and the grilling method used,
usually depends upon the type of food
and the thickness of the food.
Grilling With Direct Heat
Grilling with direct heat is accomplished
by placing food on the grilling grate in
the area directly over the heat source.
For outdoor grilling, the grate can be
burning grilling unit; a charcoal grill; or
a gas grill. Direct heat grilling is the best
method for foods such as hot dogs, brats,
Grilling with Direct Heat
Using a Charcoal Grill
The best way to provide a consistently
hot, even heat under the entire cooking
surface of a charcoal grill is to spread the
hot coals in an even layer on the bottom
of the grill. This will ensure successful
results for grilling foods with direct heat.
When direct heat is used for grilling on
a charcoal grill, the cooking temperature
typically reaches 450ºF to 650ºF. Foods
that are thin, such as thin cuts of meat, are
the best choices for grilling with direct
heat because the food is grilled quickly
and evenly when using such high temperatures. Thicker foods may burn on the
exterior before the interior portions are
fully cooked; therefore, direct heat grilling is not a good choice for such foods.
... continued on page 2
Ham on the Grill
This honey-mustard glazed
ham is cooked
on the grill. It’s the perfec
t centerpiece for
an Easter meal.
Servings: 20 to 30 servings
Prep Time: 10 mins
Total Time: 2 hrs 30 mins
INGREDIENTS
1 8- to 10-poundcooked
shankless whole ham
1 cuphoney
1/4 cupbottled steak sau
ce
1 teaspoon dry mustard
DIRECTIONS
1. Have your butcher trim
off fat and remove
the bone from the ham.
2. In a small mixing bowl,
stir together honey,
steak sauce, and dry musta
rd. Place ham in
a foil roasting pan or a sha
llow roasting pan.
Pour the honey mixture ove
r the ham and into
cavity left by the bone. Co
ver tightly with a
large piece of heavy foil.
3. In a grill with a cover, arra
nge medium-hot
coals around a drip pan.
Test for medium
heat over drip pan.* Place
the foil-wrapped
ham on grill rack, but not
directly over coals.
... continued on page 2
Easter Grilling
Ham on the Grill...continued
When grilling thin foods over direct heat, the result is best when the
food is turned only once to cook
both sides. This is a technique that is
similar to sautéing foods in a pan on
a kitchen range.
Grilling with Direct
Heat Using a Gas Grill
In order to provide a uniform
temperature under the entire cooking
surface when using a gas grill,
all of the burners should be used.
For direct heat grilling, the burners
should be set no lower than medium
heat after the grill is preheated. Thin
foods, such as beefsteaks of ¾ inch
thick or less, can be grilled over high
heat for 2 to 3 minutes per side. Thin
cuts of meat are best if turned only
once during the grilling process. Cook
the food with the hood down to ensure
even doneness and check the food
periodically to prevent overcooking.
Use a tongs or a spatula to turn the
food. A fork should not be used
because it pierces the food allowing
juices to escape. This is especially
important when cooking meat.
Hamburger patties should be turned
with a spatula.
Grilling With
Indirect Heat
Foods grilled with indirect heat are
cooked with a heat source that is not
directly under the food. This allows
thick food items to be cooked slowly,
which is necessary to ensure that the
food does not burn on the exterior
surface before the interior portion
reaches the proper doneness. Foods
such as beef roasts, pork roasts,
whole turkeys, and whole chickens
are good choices for grilling with
indirect heat.
Indirect heat grilling is often used in
conjunction with direct heat grilling.
Large meat cuts, for example, may be
seared directly over high heat, which
helps to seal in the juices, thereby
maintaining tenderness. The meat is
then placed in an area of the grilling grate that is away from the heat
source in order for the indirect heat
to cook the meat slowly until it has
reached the proper doneness.
After completing the preliminary
procedures of readying the grill
and preparing the food for cooking,
several easy steps, as described in
the following, will provide success in
grilling with indirect heat.
Lower the grill hood and
grill for 1-3/4 to
2 hours or until a meat the
rmometer inserted in the center of the
ham registers
140 degree F.
4. Fold back foil at the top
of the ham.
Grill for 20 to 30 minutes
more to let the
5. Remove the whole or hal
f ham from
the grill. Let the ham stand
for 15 minutes. Transfer the ham to
a cutting board
and cut into slices. Serve
the sliced ham
with warm cooking juices.
Makes 20 to
30 servings.
NOTE
To test for medium heat ove
r the grill, you
should be able to hold you
r hand over the
drip pan at the height of the
food for 4
seconds before having to pul
l away.
NUTRITION INFORMATIO
N
Calories 378, Total Fat 16
g, Saturated Fat
6 g, Cholesterol 108 mg,
Sodium 2775 mg,
Carbohydrate 14 g, Protein
41 g. Daily Values:
Vitamin A 0%, Vitamin C
68%, Calcium 1%,
Iron 16%. Percent Daily Val
ues are based on a
2,000 calorie diet
Source: http://www.recipe
.com/ham-on-the-grill/
Grilling with
Indirect Heat Using
a Charcoal Grill
When using a charcoal grill, push the
hot coals (with long handled metal
side of the grill. Place a pan on the
opposite side of the grill next to the
charcoal. The purpose of the pan is to
catch drippings from the food, which
allowed to drip on the grill unit. A
disposable aluminum pan is a good
choice for this purpose.
If grilling a thick cut of meat, it is ben
direct heat. The meat is placed directly
over the area above the hot charcoal
13x19 Drip Pan - 10/pk
Vendor: Weber
Item # H836-460,
T110-510
NEW
XL Drip Pan - 5/pk
Vendor: Weber
Item # 698-969
... continued on page 3
and is turned with a tongs. Utensils that pierce
the meat, such as a large fork, should not be
used because piercing the meat will allow juices
to escape, toughening the meat. Searing the meat
for three or four minutes is often adequate for
tender, juicy result when the grilling is complete.
When the meat is adequately seared, place it
on the opposite side of the grill over the drip
pan, away from the hot coals. It is important
to close the lid on the grill during the grilling process to maintain an even temperature
and ensure proper doneness of the food. The
meat can be checked periodically to ensure
that it does not become overcooked.
A second method for arranging the charcoal for
indirect heat grilling
is to divide the
coals in half;
placing one half
of the coals on
one side and the
other half on the
opposite side. Leave
an open area in the middle
of the grill in which to place the drip pan. Close
the lid of the grill during the grilling process to
ensure even cooking of the food. There are several manufacturers of charcoal grills that equip
their grills with side baskets that can be used for
for arranging the
charcoal is to
create a ring of
coals around the
edge of the grill.
As with the other
two charcoal arrangements, a drip pan
should be used under the
area where the food will be cooked and the grill
should be covered during the grilling process.
Charcoal
Charcoal Briquets
Original16.6 lbs.
Vendor: Kingsford
Item # H101-162, T282-731
Grilling with Direct Heat
Using a Gas Grill
When grilling a thick cut of meat on a gas
over direct heat, similar to what was described
in grilling with indirect heat using a charcoal
grill. The meat is placed directly over the area
above the burner and is turned with a tongs as
it is seared. Utensils that pierce the meat, such
as a large fork, should not be used because
piercing the meat will allow juices to escape,
toughening the meat. Three or four minutes
should be adequate to properly sear the meat.
After performing the necessary steps for preheating the gas grill, turn off all but one of the
burners. On the three burner grill shown, the
center and rear burners were switched off and
the front burner was left on its highest temperature setting.
Place a drip pan under the location where the
meat will be cooked, away from the direct heat
of the front gas burner.
Position the seared meat on the area of the
grilling grate over the drip pan, away from the
direct heat of the front burner.
It is important to close the hood of the grill
produce enough heat for proper indirect heat
grilling if the hood is closed.
!
indirect heat because the meat remains tender
and juicy and the risk of overcooking the meat
is reduced.
Source: http://www.recipetips.com/kitchentips/t--1403/methods-of-grilling.asp#indirect