Heat & Searing

Grilling

smoke, char, and a little live fire.

My video walkthrough is coming soon

Until then, the notes below are what I’d tell you if you were standing in my kitchen.

Grilling is live fire and a little char. The move that matters most is setting up two heat zones, so you're in control instead of chasing flare-ups.

Do this

Set up a hot side and a cooler side. Sear over the flame, then slide it to the cool side to cook through.
Heat the grates and scrub them clean before food goes on. Hot, clean grates mean good marks and less sticking.
Oil the food, not the grate, and give it time to sear before you try to move it.

Don't poke and flip constantly. Let a crust form, then turn it once.
Don't cook everything over the flames. Thick cuts and bone-in chicken need the cooler side, or the outside burns before the inside is done.
Don't guess on doneness. A quick thermometer check beats cutting in and losing the juices, and chicken is done at 165°F.

Remember

Two zones is the whole game, and it works the same way on a flat top. Sear hot, finish gentle.

Recipes for this one are on the way. Until then, the notes above will get you started.

Ready to practice?

You learn grilling in the kitchen, not on a screen. Cook something that uses it, tap “I made it,” and it’ll show up on your journey.