Cooking
One of the keys to extending your range of grilling capabilities is a fundamental understanding of the two common methods of cooking, Direct and Indirect cooking.
In the Direct cooking method foods are placed directly above the heat source. This method is used in searing for example where you require high and immediate heat to quickly brown the outside layer of meats thereby sealing in their juices to enhance flavor. On the Vermont Castings grill this is accomplished using one or both of your main burners and placing the food on the porcelain cooking grids directly over the burners. This may be done with the grill hood either open or closed.
In the Indirect cooking method foods are placed on the grill offset from the heat source. With the grill lid closed reflected heat surrounds the food cooking it more evenly and gently. This approximates the action of a convection oven where heat is circulated by the use of a fan to achieve a similar result. This method is perfect for cooking roasts of any kind but is also useful whenever you want to slow cook or bake a wide variety of foods. Indirect cooking on your Vermont Castings grill is accomplished using the rear mounted oven burner and placing the food on the porcelain cooking grids somewhat forward from the burner. The grill hood should always be closed when employing the indirect cooking method.
Preparing Food for the Grill
WARNING: Always observe safe
•Always cook foods adequately. Undercooked foods can retain bacteria, especially if thawed or exposed to warm conditions prior to cooking.
•Always use a meat thermometer to confirm that foods have been fully cooked.
•Always use separate plates and utensils for the handling of raw food. Never place raw food and cooked food on the same plate, and never place cooked food on a plate that was used for handling raw food. Al ways carefully wash all plates and utensils used to handle raw food before using them to handle cooked food.
•Always wash all vegetables, seafood and poultry before cooking.
•Always leave uncooked foods in the refrigerator until you are ready to start cooking.
•Always marinate meat in the refrigerator. Always dispose of the excess marinade, and never reuse it.
•Always preheat your Grill for 5 to 10 minutes before cooking, and clean off all grease and food residue before using the cooking grids.
Page 15
