Grilling Basics

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bone-in prime rib sliced

The Maillard Reaction: What It Is and Why You Should Care

You have probably seen the Maillard reaction a million times – bread getting brown and toasty in the oven, marshmallows turning that golden brown while roasting over a fire, or an incredible steak with a crunchy crust after a hot sear.
Two zone heating on the grill featuring indirect and direct heat

How to Set Up Your Grill for Two-Zone Cooking

For roughly 90% of what the typical backyard cook is going to make on the grill, there should be two separate areas of heat established in the cooker.