I'm not talking about spots wherethe grill is hotter. I think that hot zones have something to do with time mangement. Any cooks know what I am talking about ?
2007-01-19 11:42:00 · 4 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Hot zones ARE about where the grill is hotter, but it is used with time management as well. You should have hot zones and cool zones on your grill - if you're using indirect heat, or if you just have areas to the edge that are further from the flame/charcoal. You use the hot zones for searing, creating those pretty grill marks, and cooking over direct heat. The cool zones are for indirect cooking, smoking, and stashing foods that you need to slow down (because the brother-in-law forgot the beer and ran out to pick some up).
2007-01-19 12:55:30 · answer #1 · answered by swbiblio 6 · 0⤊ 0⤋
all grills have areas that are hotter, when we need to control the amount of time it takes for something to cook we move it to and from the hot zones so that whatever is cooking is finished at the right time - generally your hot zone is in the middle, the corners are cooler, especially back corners but every resturants grill is different, and every cook/chef uses there hot zones abit differently
2007-01-19 11:46:48 · answer #2 · answered by Anonymous · 0⤊ 0⤋
I would suggest a thong(trying to get some material here :)) for the outdoor cooking and then continue on as planned. Gas grills inside are only for crack houses.
2016-05-23 22:58:51 · answer #3 · answered by Anonymous · 0⤊ 0⤋
the places where it's red hot
2007-01-19 11:49:43 · answer #4 · answered by jordan e 2 · 0⤊ 0⤋