Direct grilling can be done with the cover up or down. When the grill cover is closed the grill begins to mimic an oven and reflected heat, as well as the heat from the fire cooks the foods. The closed cover lowers the temperature inside the grill by decreasing the oxygen supply to the fire allowing larger foods, such as roasts and bone-in poultry to cook more slowly. It also imparts a smoky flavor.
If you want to make a name for yourself as the local neighborhood grill master, here are some great tips for you to follow:
* Never place cooked meat on a platter that held raw meat.
* If you are marinating a large size of meats, longer time is required for it to absorb the flavor.
* Grilling marinated chicken is the main reason why our meats produce some very nice flavors and it makes our meats juicier.
* To prevent dryness, leave the skin on the chicken during cooking, which helps preserves the chicken's natural moisture.
* Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.
* Try the gentle sweetness of basil and thyme, which are especially good with chicken.
* When grilling, aromatic woods, such as hickory, mesquite or cherry, can be added to the preheated coals to give the chicken a distinctive flavor.
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