Direct Cooking
Direct heat is how most people will be cooking on their BBQ and for a lot is the only way they know because the cheaper brands of BBQ tell you to cook this way. There is nothing wrong with this method if used correctly and in some case's is very useful but I think when you are using it you need to stay with what you are cooking and watch your time, it won't take much for the food to be cooking a moment to long and then its over cooked.
Some idea's of what is cooked on direct heat is steaks, burgers, sausages, searing roast joints, chicken and other items. I will start with the everyday item of food that is the first thing people think of when going to have their BBQ, the burger and sausage. Now most people are thinking oh but that's easy, but oh its not because I've seen far to many that are burnt that people really don't understand. Now first of I said about people with and without lids, this method works for both but those without a lid need to keep a closer eye on the meat as you will get flare up and as cool as you think it looks its not really that clever.
You want to set your coals up in a way that gives you half the cooking area that does not have coals under it, look at the photo below and you will understand what I mean, also this apply's no matter what the shape of your BBQ is. Now if you have a lid you should put this on before you start cooking as this will allow the BBQ to get very hot and the grate nice and hot too. Leave for about 5 minutes, this is also what you will do for cleaning the grate which is in the "Looking After Your BBQ" page.
Some idea's of what is cooked on direct heat is steaks, burgers, sausages, searing roast joints, chicken and other items. I will start with the everyday item of food that is the first thing people think of when going to have their BBQ, the burger and sausage. Now most people are thinking oh but that's easy, but oh its not because I've seen far to many that are burnt that people really don't understand. Now first of I said about people with and without lids, this method works for both but those without a lid need to keep a closer eye on the meat as you will get flare up and as cool as you think it looks its not really that clever.
You want to set your coals up in a way that gives you half the cooking area that does not have coals under it, look at the photo below and you will understand what I mean, also this apply's no matter what the shape of your BBQ is. Now if you have a lid you should put this on before you start cooking as this will allow the BBQ to get very hot and the grate nice and hot too. Leave for about 5 minutes, this is also what you will do for cleaning the grate which is in the "Looking After Your BBQ" page.
Now one thing I need to point out is whatever the cooking time is on the product reduce it, normally by a couple of minutes as the heat in the BBQ will cook the meat faster than what it would under your grill. Remove your lid and place your burgers/sausages on the grate directly over the heat and then put the lid straight back on, what you will achieve from this is the quicker cooking but also minimum to no flare up which will stop the meat burning (if you leave the meat on for to long then it will burn anyway so watch your times). just over half way through your cooking time take the lid off and turn the meat then get the lid straight back on, this will retain most the heat in the BBQ which keeps the cooking time down. Once you have reached the end of the cooking time remove your lid and you should have a very nice looking burger like in the picture at the top, not burnt and cooked all the way through. Now why is there half the BBQ with no hot coals you ask, well this allows you too move any cooked food to this area and keep it hot without it over cooking, so if your guests are late or if you are just cooking a lot and its not being eaten straight away.
For those without the lid your cooking times will not really adjust but to help reduce the flare up you can use the area without hot coals, if you put the meat over the heat to start with and then just off the edge of the hot coals you will still get the heat from them but they won't be over them properly that it should reduce a lot of flare up.
For those without the lid your cooking times will not really adjust but to help reduce the flare up you can use the area without hot coals, if you put the meat over the heat to start with and then just off the edge of the hot coals you will still get the heat from them but they won't be over them properly that it should reduce a lot of flare up.
Ok setting up the half and half method also allows for searing your roast joint and then cooking it indirect but its just the searing that I'm showing you here. You want to get that lid on and let the grate get real hot, about 5 minutes should do, then remove the lid and put that joint directly over the heat and you should get a nice sizzling noise from the meat. I find putting the lid on is best as this keeps that grate real hot, do each side of the joint for around 2 minutes and once done this helps to retain the juices in the joint and gives it a nice seared look. Once done then you move onto indirect.
Steaks cook so well on the BBQ that I wouldn't dream of cooking another steak under the grill ever again. It's so simple and very quick that once you have tried this you will be wanting steak every time you think about starting the BBQ up. It's the same again with getting that grill nice and hot, once that is done put the steak on the hottest part you can (having your coals piled rather than flat helps to make and even more intense heat). Now to get it how I have it in the picture you would cook each side for 1 and half minutes, nice and pink in the middle but not really bloody but this was a fairly thin bit of sirloin if t was thicker then I would have probably gone for about 2 minutes each side. There are plenty of cooking guides out there for steaks though.