The first step before putting food on the grill is to know what type of
cooking method to use.
There are two basic options: direct heat, where
the food is placed directly over the heat source, and indirect heat,
where the food is placed on the grill rack away from the coals or gas
burners. Both are appropriate when grilling pork - the determining
factor is the size and shape of the cut you are cooking.
Direct Heat
Ideal
for small cuts like kabobs, tenderloins, burgers and chops. Arrange hot
coals evenly on the fire grate of the grill and use all gas burners.
Place the meat directly above the heat source.
Indirect Heat
Good
for large cuts like loin roasts, ribs, shoulder and fresh ham. Bank hot
coals on both sides of the fire grate, on one side of the grill or in a
ring around the perimeter and place pork on the grill so it is not
directly over any coals. For gas grills, preheat and then turn off any
burners directly below where the food will go. The heat circulates
inside the grill, so turning the food is not necessary.
Printer Friendly Version
