Hot ’n’ Fast

Direct cooking is what most people think of when it comes to backyard grilling. This technique is great for smaller, quick-cooking items, such as burgers, steaks, chops, chicken breasts, fish and vegetables. The food is cooked directly over hot coals, with temperatures ranging anywhere from 300 to 500°F (150 to 250°C). When you fire up your grill, make sure you have an even bed of hot coals so that you maintain a steady even heat throughout the cook.

The key to achieving a great sear is to start with a clean, hot grill and well-oiled grates or cast-iron pan. Get your grill hot, then drizzle some olive oil onto a paper towel and use a pair of long metal tongs to rub down the cooking grate. As the meat cooks, it will release from the grid and you will know it is time to turn it.

An advantage of direct grilling on the EGG is its ability to sear a flavorful crust on the exterior of the meat while keeping the interior moist and juicy. As the meat cooks over the hot fire, its protein and natural sugars caramelize, creating that char-grilled flavor that we all crave.

In this chapter, we will grill such dishes as the Coffee-Rubbed New York Strip Steaks with Chimichurri sauce, Asian-Style Pork Burgers with Crunchy Slaw and Yum Yum Sauce and Skirt Steak Fajitas and sear such dishes as the Seared Porterhouse Steak for Two, Seared Scallops over Warm Corn Salad and Seared Ahi Tuna with Lemon Caper Vinaigrette. I will show you the secret to making my Award-Winning Maryland-Style Crab Cakes on the Big Green Egg, and so much more. Fire up the grill and let’s get cooking!