Memorize this before all your guests start showing up on the 4th:
Grilling is tricky business. For years, I struggled with flare-ups and unpredictable hot and cold zones, consistently cooking the life out of anything I threw on the grates. Eventually, I resigned myself to the idea that the mastery of live fire required some sort ofAnd then the truth was revealed to me: I learned about the two-zone grilling. That is, the practice of setting up two areas on the grill: One for direct-heat cooking, and one for indirect .
Maybe you've got a gas grill? The same principle applies here for a two-burner set-up. Set one burner to high heat and the other to low heat. Sure, youturn down the burner when you want to lower the heat, but that won't cool down the grates directly over the flame. Grills like to hang on to their heat. Two-zone is the way to go.
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