1. Fuel Up :
Make sure you have plenty of gas or charcoal on hand before you get started.
2. Get It Hot :
Preheat a gas grill (with all burners lit) or start your charcoal about 20 minutes before you put your meat on.
3. Check the Heat :
If your grill doesn't have a built-in thermometer, you'll need to hang a metal thermometer (one that reads up to 550 degrees F) through the vent. To gauge the temperature without a thermometer, hold your open palm about 5 inches above the grill rack; the fire is high (450 to 500 degrees F) if you have to move your hand in 2 seconds, medium (350 to 400 degrees F) if you have to move your hand in 5 seconds and low (250 to 300 degrees F) if you have to move your hand in 10 seconds.
4. Tame the Flames :
To roast on the grill, meat needs to be placed over indirect heat or a "flame-free" area. To create an indirect-cooking area, turn off one burner on a gas grill or push coals to one side of a charcoal grill. Roast the meat on the flame-free section of the grill.
5. Keep a Lid on It :
Avoid opening the grill repeatedly. Every time you do, heat escapes, the temperature drops, and the grill can take up to 10 minutes to re-establish the proper temperature.
6. Spin It :
When grill roasting, one side of the meat is closer to the heat. To cook meat evenly, rotate it once or twice.
7. Smoke Up :
To add smoky flavor, sprinkle wood chips directly on the heated coals of a charcoal grill. For gas grills place the chips in a foil "basket" made by crimping up the edges or in an inexpensive, stainless-steel pan. Place the pan or basket on the grate directly over the heat.
Make sure you have plenty of gas or charcoal on hand before you get started.
2. Get It Hot :
Preheat a gas grill (with all burners lit) or start your charcoal about 20 minutes before you put your meat on.
3. Check the Heat :
If your grill doesn't have a built-in thermometer, you'll need to hang a metal thermometer (one that reads up to 550 degrees F) through the vent. To gauge the temperature without a thermometer, hold your open palm about 5 inches above the grill rack; the fire is high (450 to 500 degrees F) if you have to move your hand in 2 seconds, medium (350 to 400 degrees F) if you have to move your hand in 5 seconds and low (250 to 300 degrees F) if you have to move your hand in 10 seconds.
4. Tame the Flames :
To roast on the grill, meat needs to be placed over indirect heat or a "flame-free" area. To create an indirect-cooking area, turn off one burner on a gas grill or push coals to one side of a charcoal grill. Roast the meat on the flame-free section of the grill.
5. Keep a Lid on It :
Avoid opening the grill repeatedly. Every time you do, heat escapes, the temperature drops, and the grill can take up to 10 minutes to re-establish the proper temperature.
6. Spin It :
When grill roasting, one side of the meat is closer to the heat. To cook meat evenly, rotate it once or twice.
7. Smoke Up :
To add smoky flavor, sprinkle wood chips directly on the heated coals of a charcoal grill. For gas grills place the chips in a foil "basket" made by crimping up the edges or in an inexpensive, stainless-steel pan. Place the pan or basket on the grate directly over the heat.
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