5 dishes that everyone should know how to cook on the grill

intense interrogation It may be the world’s oldest and most universal cooking method, but that doesn’t guarantee automatic success. Just ask the person who routinely burns burgers or whose fish always sticks to the grill.

Suppose you are a newcomer to the world of intense interrogation or just want a review. You don’t need to start with the thermodynamics of fire, the physics of fuels, the architecture of grills.

Instead, focus on the basics and a handful of dishes to include in your summer rotation: a tender, juicy steak; grilled chicken brisket that really tastes interesting; pork chops that evoke the spicy and smoky flavors of your favorite barbecue; juicy burgers cooked safely; and fish that easily come off the grill.

There are five methods of cooking over high heat: direct, indirect, smoked, spit-roasted and grilled roasts, but direct roasting is the most universal. This means cooking tender, small or thin foods, such as steaks or chops, directly over a hot fire. Don’t confuse it with barbecue, which uses low, slow heat away from the food to smoke things like Texas brisket and Carolina pork shoulder.

How to Light and Heat a Grill

When using a charcoal grill, light the coals in a chimney starter. You will have coals burning in 15 to 20 minutes, no oily lighter fluid required. When using a gas grill, be sure to have the lid off when you light it to prevent a potentially dangerous buildup of propane. Use that waiting time to marinate your steaks or apply a marinade to your pork.

Turn on a staggered fire for heat control: rake coals into a thicker layer at the back of the grill (your cooking zone), a thinner layer in the center (your cooking zone), no coals in the third front of the grill (your safety zone). On a gas grill, set one burner on high and one burner on medium, leaving the third burner off (your safe zone). If your grill doesn’t have a third burner, use the warming rack as your safety zone. Control the heat – and the cooking – simply by moving food between the hottest and coldest zones.

Start with a hot, clean rack

Clean hot grates with a stiff wire brush or wooden scraper (many people use the latter to prevent thin but documented risk of ingesting a stray sow). Oiling the grill minimizes sticking and gives you better grill marks. Use a paper towel folded into a tight pad, moistened with vegetable oil, and wipe it down the rack. Alternatively, use a piece of bacon or steak fat, or half an onion impaled on a fork for carving (a move that never fails to impress).

Cook evenly and precisely

Avoid overcrowding. Leave at least 1 inch between each piece of food for better heat circulation, and leave at least 25 percent of the grill clear of food so you have room to maneuver and avoid flare-ups.

Use an instant read meat thermometer to check for doneness. Insert it along the side of a burger or chicken breast, not the top, for an accurate reading.

Let the meat rest

Transfer your perfectly grilled steak or chop to a rack on a baking sheet (this prevents the bottom from getting soggy) or directly onto a platter or plates and let rest for 1 minute before serving. This allows the meat to “relax” and the juices to redistribute, resulting in juicier, more tender meat.

If you know how to grill these five fail-safe dishes, you’ll have meals that look and taste great and make you look like a grilling pro.

Rich and meaty, skirt steak is relatively affordable and quick to grill. Marinating your steak, even briefly, allows it to soak up the flavor as you fire up the grill.

Four seasonings are all it takes to make a classic barbecue marinade, and you can keep them all on hand in your kitchen: salt, pepper, paprika, and brown sugar. The rub gives these chops a hint of barbecue flavor without having to smoke them for half a day.

For juicy burgers, choose a flavorful ground beef (ideally from the shoulder or a mix of chop, ribs, and brisket) with a relatively high fat content (18 to 20 percent).

Chicken breasts are a blank canvas awaiting your culinary creativity. A simple marinade of olive oil, lemon, and herbs adds flavor and keeps the bird moist, and doubles as a sauce.

To prevent fish from sticking, choose thicker steaks and brush the fish with a heavy mayonnaise sauce first. When the fish first gets on the grill, it will stick together. The secret is to have the patience to let it roast for a few minutes without touching it, after which the proteins will flake off the hot metal.