hot indeed: gas burns at around
3,000ºF/1,650ºC, coals and electrical elements
glow at 2,000ºF/1,100ºC. Because these
temperatures can blacken food surfaces before
the inside is cooked through, grilling is
limited to such relatively thin and tender cuts
as chops, steaks, poultry parts, and fish.
The most flexible grill arrangement is a
dense bed of glowing coals or high gas flame
under one area for surface browning, sparser
coals or a lower gas flame under another for
cooking through, and the distance between
meat and fire an inch or two. The meat is
cooked over high heat to brown each side well
but as briefly as possible, in two or three
minutes, and then moved to the cooler area to
heat through gently and evenly.
Spit-Roasting Spit-roasting — impaling meat
on a metal or wood spike and turning it
continuously near the radiating heat source —
is best suited to large, bulky cuts, including