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Heat is adjusted by moving the cooking grid up or down over the charcoal pan. Even after George Stephen invented the kettle grill in the early 1950s, the brazier grill remained a dominant charcoal grill type for a number of years. Brazier grills are available at most discount department stores during the summer. [14]
In the United States, the use of the word grill refers to cooking food directly over a source of dry heat, [14] typically with the food sitting on a metal grate that leaves "grill marks." Grilling is usually done outdoors on charcoal grills or gas grills; a recent trend is the concept of infrared grilling. [15]
The biggest challenge you may run into is temperature control. If the grill gets too hot (and stays hot), you run the risk of the turkey cooking too quickly and of the meat becoming tough and dry.
Indirect grilling is a barbecue cooking technique in which the food is placed to the side of or above the heat source instead of directly over the flame as is more common. This can be achieved by igniting only some burners on a gas barbecue or by piling coals to one side of a charcoal pit.
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Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon ...
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