Grilled Mains
Cook steaks, chicken, burgers, fish, and other mains with deliberate heat placement and verified doneness.
GuideHow to Cook Ribs on a Grill
A grill can cook ribs well when it is used as a small oven rather than a flat pan over constant flame. The challenge is to create a hot zone for browning, a cooler zone for time, a
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GuideHow to Grill Burgers Without Flare-Ups
Burger flare-ups are usually a control problem rather than a requirement of good grilling. Fat drips onto an overly hot fire, flames rise, the cook moves the patties repeatedly, an
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GuideHow to Grill Chicken Without Drying It Out
Juicy grilled chicken comes from managing thickness, heat, and timing together. A marinade cannot rescue a breast that is too thick for direct heat, and a dark surface does not pro
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GuideHow to Grill the Perfect Steak
“Perfect” steak is not one thickness, one cut, or one doneness. It is a steak whose surface, centre, seasoning, and serving temperature match the cook's intention. The reliable met
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