Think hot and fast. For direct grilling, food is positioned over the charcoal and cooked by direct exposure to the flame and heat. In contrast, indirect cooking on the EGG employs a barrier – called a convEGGtor – to radiate the heat around the food, much like a convection oven.
Generally, foods that are tender, less than two inches thick and boneless are good candidates for direct grilling. It is the ideal way to cook steaks, chops, burgers, boneless chicken breasts, kebabs, fish fillets, many vegetables and other quick-cooking foods. In addition, with a wok in place directly over the hot charcoal, you can even make a tasty stir-fry.
Direct grilling over high heat – from 500 to 750°F – is hot enough to sear the exterior surface of the meat to form a delicious crust, the same process used in the best steakhouses. Juices are locked inside, and any drippings sizzle on the all-natural coals, creating a flavor-filled smoke that circulates around the meat, adding even more taste. Because of the ingenious design of the EGG and the fact that you grill with the lid closed, flare-ups and hot spots are virtually eliminated.
For some recipes, you’ll use high-temp direct grilling in combination with an indirect cook. With the popular reverse-sear method, you roast the meat indirect at a lower heat nearly to the desired internal temperature, then move it to direct heat to give it a very brief hot sear at the end for the perfect outside crust.
The basic setup for direct grilling is simple. Add natural lump charcoal to the top of the fire box and light the charcoal. Add the cooking grid, open the top and bottom vents and let the EGG rise to the desired temperature. From there, just adjust the top and bottom vents to maintain the desired temperature.
