- Gas and charcoal are both heat sources. I prefer gas for its ease and speed.
- Use a two-level fire. High- and low-heat sides are recommended for maximum cooking flexibility.
- Keep the lid closed for cooking longer than four minutes and during preheating.
- Let the food sit a couple of minutes on the grill to develop sear marks and to help avoid sticking.
- Keep it simple. Make sure you have a nice array of foods, but don't turn the cooking into a burden. Grilling is a relaxed way of entertaining. Enjoy it!
Try Bobby's summery, delicious recipe for Butterflied Chicken with Lemon, Garlic and Basil. Yum!
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