Direct heat is produced when you grill your beef directly over the hot coals or burner of your grill. Higher temperatures are produced on the surface of your beef, cooking it faster, allowing you to sear the surface quickly. Searing creates a crisp, caramelized texture where the beef hits the grate. On a charcoal grill, spread the hot coals evenly across the charcoal grate. Set the cooking grate over the coals and place the beef on the cooking grate. Place the lid on the grill and lift it only to turn food or to test for doneness at the end of the cooking time. For a gas grill, preheat the grill with all burners on high. Place the beef on the cooking grate, then adjust all burners to the temperature noted in the recipe. Close the lid of the grill and lift it only to turn the beef or to test for doneness at the end of the cooking time.
Indirect heat is produced when your beef is removed somewhat from the heat source. Your beef cooks slower with convective heat surrounding and slow roasting your food. As the heat rises, it reflects off the lid and inside surfaces of the grill, and slowly cooks the beef evenly on all sides. The circulating heat works much like a convection oven, so there’s no need to turn the beef. Use this method of grilling for beef that requires 25 minutes or more of grilling time, like a roast or ribs. On a charcoal grill, arrange the hot coals evenly on either side of the charcoal grate. Place a drip pan in the center of the grate between the coals to collect drippings that can be used for gravy or sauces. Then, place the cooking grate over the coals and place the beef on the cooking grate, centered over the drip pan or empty space. Place the lid on the grill and lift it only to baste or check for doneness at the end of the suggested cooking time. With a gas grill, preheat the grill with all burners on high. Then adjust the burners on each side of the food to the temperature noted in the recipe and turn off the burner(s) directly below the food.
Roseda Beef
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