How it works
Direct heat grilling means placing your food directly above the hottest part of your fire or coals. The intense heat sears the surface quickly, locking in juices and creating a desirable crust. This method is about high temperature and short cooking times, so it is essential to have your fire well prepared with a clear hot zone. For charcoal grills, arrange the coals to create a concentrated heat area. For gas BBQs, turn burners to high on one side only. This setup allows you to move food around to control cooking intensity and manage flare-ups. Execution demands constant attention. Frequent turning ensures even cooking and prevents burning. Keep an eye on flare-ups caused by dripping fat or marinades; when flames flare, briefly move food to a cooler spot to avoid charring. Use a clean, dry surface on your meat or vegetables before grilling to prevent steaming and sticking. Avoid sugary marinades at the start, as they burn easily; instead, add them towards the end or use dry rubs for flavour. The key to success with direct heat grilling is to cook to the right internal temperature rather than relying on time alone. Use a thermometer to check doneness, especially with thicker cuts. This method excels with thin cuts and quick-cooking vegetables, making it perfect for fast weeknight meals. With practice, you will develop a feel for managing heat and timing, delivering food that is beautifully seared on the outside and perfectly cooked inside.
Best for
- thin cuts
- quick vegetable sides
- fast weeknight cooks
- sausages and burgers
- fish fillets
Common mistakes
- Cooking too close to the hottest part of the fire and burning the outside before the centre is done
- Leaving the lid up the whole time on charcoal, losing control over heat and oxygen
- Not drying the surface of meat or vegetables causing steaming and sticking
- Using sugary marinades too early and scorching them
- Ignoring flare-ups and letting food burn