STEVEN RAICHLEN'S FIVE METHODS OF LIVE FIRE COOKING
1. DIRECT GRILLING
This is what most of the world means when people speak of grilling: the food is placed and cooked directly over the fire. Direct grilling is a high heat method used to cook tender, small or
thin pieces of food quickly. Typical foods that are direct grilled include steaks, chops, chicken breasts, fish fillets, vegetables, and bread.
2. INDIRECT GRILLING
Indirect grilling is designed to cook larger, tougher, or fattier foods that would burn if direct grilled. As the name suggests, the food is cooked next to, not directly over the fire. The grill lid is closed to hold in the heat, turning the grill into a sort of outdoor oven. Indirect grilling allows you to work over a more moderate temperature (275 to 350 degrees) and makes it easy to introduce the flavor of wood smoke. Typical foods you would indirect grill include pork shoulders, whole turkeys and chickens (including beer can chicken), beef and pork ribs, Barbecued Onions and cabbages, and tough foods, like brisket, that require long, slow cooking at a low or moderate heat.
3. SMOKING
Smoking is a particular kind of indirect grilling—generally done at a low temperature (225 to 275 degrees) for an extended time in the presence of abundant wood smoke. Smoking is typically done in an offset barrel smoker (a device with a separate fire box and smoke chamber) or an upright water smoker (which looks like R2D2 in the movie Star Wars). You can also smoke in a charcoal kettle or front-loading grill and in some gas grills. The key concepts here are low, slow, and smoky. Typical foods for smoking include brisket, pork shoulder, ribs, tofu (yes, tofu), and salmon.
4. SPIT-ROASTING
Spit-roasting means cooking foods on a rotisserie. The slow gentle rotation and lateral heat are ideal for cylindrically-shaped fatty foods, like whole chickens, ducks, and rib roast. Pork and beef ribs are fantastic cooked on the rotisserie. You can spit-roast on both gas and charcoal grills. The procedure varies from grill to grill, so consult the manufacturers instructions. Generous basting is key to successful spit roasting.
5. ROASTING IN THE EMBERS
This was probably the first form of grilling—it’s certainly the most extreme and robust. As the name implies, you lay the food directly on the glowing embers or bury it the hot coals or ash. The short list of foods you can roast in or on the embers includes onions, beets, corn in the husk, potatoes, and sweet potatoes. You can also use this method to cook brisket.
Excerpted from 'How To Grill' by Steven Raichlen
1. DIRECT GRILLING
This is what most of the world means when people speak of grilling: the food is placed and cooked directly over the fire. Direct grilling is a high heat method used to cook tender, small or
2. INDIRECT GRILLING
Indirect grilling is designed to cook larger, tougher, or fattier foods that would burn if direct grilled. As the name suggests, the food is cooked next to, not directly over the fire. The grill lid is closed to hold in the heat, turning the grill into a sort of outdoor oven. Indirect grilling allows you to work over a more moderate temperature (275 to 350 degrees) and makes it easy to introduce the flavor of wood smoke. Typical foods you would indirect grill include pork shoulders, whole turkeys and chickens (including beer can chicken), beef and pork ribs, Barbecued Onions and cabbages, and tough foods, like brisket, that require long, slow cooking at a low or moderate heat.
3. SMOKING
Smoking is a particular kind of indirect grilling—generally done at a low temperature (225 to 275 degrees) for an extended time in the presence of abundant wood smoke. Smoking is typically done in an offset barrel smoker (a device with a separate fire box and smoke chamber) or an upright water smoker (which looks like R2D2 in the movie Star Wars). You can also smoke in a charcoal kettle or front-loading grill and in some gas grills. The key concepts here are low, slow, and smoky. Typical foods for smoking include brisket, pork shoulder, ribs, tofu (yes, tofu), and salmon.
4. SPIT-ROASTING
Spit-roasting means cooking foods on a rotisserie. The slow gentle rotation and lateral heat are ideal for cylindrically-shaped fatty foods, like whole chickens, ducks, and rib roast. Pork and beef ribs are fantastic cooked on the rotisserie. You can spit-roast on both gas and charcoal grills. The procedure varies from grill to grill, so consult the manufacturers instructions. Generous basting is key to successful spit roasting.
5. ROASTING IN THE EMBERS
This was probably the first form of grilling—it’s certainly the most extreme and robust. As the name implies, you lay the food directly on the glowing embers or bury it the hot coals or ash. The short list of foods you can roast in or on the embers includes onions, beets, corn in the husk, potatoes, and sweet potatoes. You can also use this method to cook brisket.
Excerpted from 'How To Grill' by Steven Raichlen
