![]() ![]() In general, use this method to cook anything thicker than two inches or with a bone – such as chicken pieces, otherwise the exterior will be charred before the interior is cooked through. Indirect grilling or roasting is best for larger cuts of meat such as turkey, chicken, roasts and hams, which take longer to cook. Food is cooked by convection heat – heated air circulating within the dome – and radiant heat, which reflects off the charcoal, the ceramic walls and the dome. Rather, a heat shield such as a baking stone or convEGGtor is placed beneath the food to deflect the heat. With indirect grilling and roasting, the food is not directly exposed to the flames and heat of the fire. Juices are locked inside and any drippings sizzle on the coals, evaporating into flavor-filled smoke that is circulated around the meat, adding even more taste.īecause of the ingenious design of the EGG and the fact that grilling is always done with the lid closed, flare-ups and hot spots are virtually eliminated. For some foods, you will want to start out searing over high temperatures and then reduce the heat by adjusting the dampers to finish cooking. And with a wok in place directly over the hot fire, you can even make a tasty stir-fry.ĭirect grilling over high heat – from 500 to 750☏ is hot enough to sear the exterior surface of the meat to form a delicious crust, the same process used in the best steakhouses. It is the ideal way to cook steaks, chops, burgers, boneless chicken breasts, kebabs, fish fillets, many vegetables and other quick-cooking foods. Generally, foods that are tender, less than two inches thick and boneless are good candidates for direct grilling. ![]() ![]() For direct grilling, food is positioned over the charcoal and cooked by direct exposure to the flame and heat. ![]()
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