Serves: 5
A lot of ink-and emotion-has been spilled over when or if to cover the grill.
The majority of the world’s grill jockeys, from Singapore to São Paolo, work over direct flames without covering the grill. But if you want to make American-style barbecue, covering is absolutely essential. Covering turns your grill into an oven/barbecue pit.
My rule is this: When using the direct grilling method to cook kebabs, satés, breads, small vegetables, thin steaks, boneless chicken breasts, and other thin cuts of meat that require a high or medium-high heat and a short cooking time (2 to 4 minutes per side or less), leave the grill uncovered.
When direct-grilling thicker cuts of meat, such as beef or fish steaks, pork chops, or spatchcocked chickens, cover the grill after searing.
When using the indirect grilling method to cook whole chickens or other birds, roasts, bone-in leg of lamb, shellfish in the shell, and other large pieces of food, cover the grill.
When spit-roasting poultry or roasts, cover the grill if possible.
This When to cover the Grill recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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