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In Reply to: Please Help, I Can't Cook Anymore posted by Adam on March 26, 2009 at 18:12:29:
Chuck is right - to get meat well done without burning the outside, you'll have to cook it indirect.
I find that cooking indirect doesn't give me the "grilled" appearance I like, so I sear it first, for about 30 seconds to a minute, over the heat then move it off the flames and let it cook the rest of the way. Oil down the grate and let them come to temp and you can get some pretty nice grill marks without charring the outside.
You may also want to check to see if your grill is keeping the right temps. You say that even on low you have a tendency to get the outside overdone. You may want to check to make sure that the grill is actually "low" and not getting hotter than expected.
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