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*How Hot is Hot??




Source of Recipe


Whole Foods Market


Recipe Introduction


Light the coals at least 30 minutes before you plan to begin cooking. Do not grill over direct flames, but wait until the fire dies down to glowing coals. (Real hardwood charcoal will always show a small flame, even when ready.) If you are cooking a variety of items, pile your coals at different levels to achieve the right level of heat for each item. Test the heat by holding the palm of your hand 5 inches above the coals. If you can only hold your hand over the heat for 2–3 seconds, the fire is hot. If you can stand to hold your hand over the coals for 4–5 seconds, the fire is moderate. If you can stand 6 seconds or more, the fire is low.

Direct Heat vs. Indirect Heat
High heat—both direct and indirect—is the foundation of grilling. The trick to great grilling is knowing the best cooking method for the meat you choose to cook.

Direct Heat
means the food is cooked directly over the heat source. Use the direct method for foods that take less than 25 minutes to cook like kabobs, steaks, vegetables, sausages and hamburgers.

Indirect Heat
similar to roasting, but with the added benefits of a grilled texture, flavor and appearance. To cook indirectly, pile all the coals on one side and place the food on the side away from the coals and close the lid to help the heat circulate evenly. If you are using a gas grill, leave one burner off and place the meat over that burner and close the lid. The indirect method is best for larger pieces of meat like whole chickens or turkeys, roasts or leg of lamb.