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Grilling is just like any other kind of cooking, it is a learned art. Keep this
in mind as you are learning.
You are sure to have some failures. The major difference between grilling and
cooking on the stove or in the oven is that grilling is a combination of the
two.
You have direct heat from the gas burners or the charcoal and you have indirect
heat that fills the grill when the lid is put down. Grills also have higher
heat and less control over that heat.
With your oven you can set the temperature precisely, but with a grill you
either turn on or light the fire and the heat will just keep rising.
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The average gas grill can reach temperatures of 500 degrees in
a just a few minutes. This is why you can't throw the food on the grill and
walk away until the timer goes off. You must remain ever attentive. Monitoring
is the key. The high heat, both direct and indirect is the basis of grilling.
You want to use this high heat to cook the food quickly, but, because foods
will cook fast on a grill, you will have to turn them to get them to cook
evenly and without burning. Although, if you turn the food too often you will
just slow the process of cooking and this can lead to food that is tough and
dry. The trick is to turn only when necessary. To check when the food is ready
to be turned you will need to get down low, by the edge of the grill, being
careful not to burn yourself, and lift up the corner of the meat. When the
lines from the grills cooking grate start to turn black it's time to turn the
food.
Knowing when to turn and when your food is cooked is the whole skill of
successful grilling. The rest is just recipes and tricks. This skill however is
also the hardest thing to teach, especially in a book. Ideally a steak should
be turned only once. If you are cooking a thick cut of meat (over 1-1/2 inches)
you may need to turn it three times to ensure it is cooked through to the
center.
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