We *grilled* top experts, and their intel will totally transform how your barbecue grub tastes,
author Richard Sherman reiterates what Bulloch says about different types of meat requiring different types of heat. “If you’re cooking a larger piece of protein like a beef roast or whole chicken, it’s best to use indirect heat and essentially use your grill as an oven,” he says, adding that this way it cooks more evenly. “Direct heat is better for smaller pieces of meat and vegetables, cooking the food over a moderate to high flame.
Regardless of what you’re cooking, Bulloch says to wait until the last five minutes before putting on the sauce. “If you put the sauce on too early, the sugar will caramelise and burn,” she says. “There’s a fine line between charred and burnt.”While not thoroughly cooking produce won’t put you at risk of food poisoning, it’s still important when it comes to flavor. Bulloch recommends cooking fruit and vegetables over high heat for a short amount of time .
It’s clear that temperature control is important throughout the entire grilling process, but Bulloch said it isn’t all that different from using the oven or stove, so don’t be intimidated. “The same rules of heat and fire apply across the board,” she said. “I always tell people, anyone can grill anything.”
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