grilling meat

high temp for a short time would be for rare and med. rare.

lower temp for a longer time would be for medium or better


the nice steak houses, the palm, mortons, ruth chris...etc use a very hot broiler...heat comes from above and it doesnt take long. again, for more well done, the meat gets cooked longer and usually thrown in a hot oven or they butterfly it.

 

good way to test the smoke detectors...

 

lower heat, flip it more. More control over the process. Don't use it for steak but I use a spray bottle of olive oil for other meat to keep it juicy and to keep it from wanting to stick if I've used sauce/rub/etc

 

That depends on what is in the marinade. Don't use marinades with sugar in them because that's what burns instead use something with a little oil in it and some kind of acid based product to tenderize. When grilling boneless skinless breast you can cook them faster like you would a steak but you also need to baste them with something that doesn't have sugar in it to keep them moist.

Cooking chicken with bones in it is going to be different depending upon the size of the piece of chicken. If it's just leg quarters or breast quarters then you can use direct heat but a lower heat. If your cooking halfs or even a whole chicken then you can switch over to an indirect heat to get a slower cooking, more even heat. With chicken with bones in it you have to use a lower heat than beef because you have to get the inside of the chicken done before you burn the outside.

Turning meat frequently keeps it juicier because if you let all the juice cook to the top before turning it goes right into the fire. I can cook a well-done steak over charcoal that will still "bleed" when it's cut.

And yeah if you use a gas grill outside then you may as well make things easy on yourself and just cook under the broiler inside. If you use charcoal and throw some wood chips on it broiling inside doesn't even begin to compare. In fact broiling inside doesn't even begin to compare with just charcoal.oke:

 

you probably use one of those long two pronged forks to turn frequently...dontcha? stabbing the shit out of it...

 

Why would you want to? Well done is still well done which means you've ruined it.

 

That would make a hell of a lot of sense now wouldn't it dumbass?

 

Mother In Law doesn't have any sense and likes hers like shoe leather. I won't cook one for her. If mine is browned on both sides it's done. Cool red center is the way to do it some people can't stomach it though.

 

You should only turn it once but to each his own.

 

correct, be certain that meat is at room temperature when it his the grill.