Pour beer around the beef (not over it), cover the pan, and
cook over direct heat on the barbecue for 3 hours.
If it's chocolate chips, chunks or squares, I normally just melt it in a sauce
pan over direct heat.
Grill
scallions over direct heat, lightly brushing them with some of the glaze and turning frequently so the glaze doesn't burn, until tender - crisp and with a few char marks, 2 to 3 minutes total.
We grilled it on the Big Green Egg at approximately 300ºF over indirect heat for about 10 minutes each side, and then
over direct heat for another 5 minutes each side and it was perfect!
Scatter a handful of wood chips over coals if using a charcoal grill, or place in smoker box and
place over direct heat if using a gas grill.
Meanwhile, cook broccolini and
kale over direct heat until kale is lightly browned and crisp around the edges and broccolini stem is crisp - tender, about 1 minute for kale and 3 minutes for broccolini.
Place chicken, meaty sides down, on grill rack coated with cooking
spray over direct heat; grill 5 minutes or until browned.Turn chicken over; baste with apricot mixture.
When cooking a whole chicken on the grill, try searing the chicken
first over direct heat then finish cooking over indirect heat (as instructed in this recipe).
Place the salmon fillets, flesh side down, around the outside of the grill,
not over direct heat and cover the grill.
Grill
lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes.
McGuire and Lambert build a two - zone fire and sear large proteins like pork
loin over direct heat (like browning on a stove), then slow - roast it over indirect heat with the lid on.
ball of pizza dough that's been stretched to a 12» — 14»
oval over direct heat just long enough to create grill marks and stiffen the dough (so it releases cleanly), about 45 seconds.
Arrange the shrimp on the grill
grates over direct heat and grill until opaque through the centers, turning once or twice, 4 to 6 minutes.
Once the sausages are done, take them off the grill and move the grill
basket over direct heat to finish cooking for the last few minutes (about 5 minutes).
If your marinade contains any ingredients with a sugar content, you may have to reduce the initial cooking
time over direct heat to prevent the skin from charring too much.
* If the idea of melting cacao
butter over direct heat scares you, feel free to set up a double broiler consisting of a stainless steel bowl that sits on top of a pan of simmering water.
5 Move the
thighs over direct heat and cook for 6 to 7 minutes per side or until well - marked and the chicken reaches an internal temperature of 170ºF (77ºC).