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October 29, 2005


When grilling birds, roasts and things which take longer, generally you do not want the fire right beneath the meat. Use a covered grill, keep the fire on one side and the meat on the other, or a circular fire at the edges of the grill and the meat in the middle. (Impossible to do with an electric grill, which is why I hate them. Use a real grill with real charcoal!)

Done this way, you can also put your meat on a piece of foil. The foil will not burn if it is not over the fire. This is especially helpful if cooking a whole or a large filet of fish.

It also reduces the number of times you have to turn a roast over, and is as good as, and easier than, a rotisserie. Cheaper, too. If doing a roast, when nearly done remove the foil and “char” the outside a little for “looks.”

Posted by respeto at October 29, 2005 5:39 PM