Grills Get Speedy Suppers Sizzling

If you use these recipes for quick-cooking cuts of meat and tried-and-true grilling tips from our test kitchen staff, dinner can be ready in no time. Cleanup's quick, too, with fewer pots and pans … and the kitchen stays cool!

Charcoal and gas grill owners can choose from two cooking methods: direct and indirect grilling. Consult the manufacturer’s instructions for details about your specific grill and follow these general guidelines:

The direct grilling method is what you likely use when cooking hot dogs and hamburgers. Simply put, food is cooked directly over an even heat source.

The food is turned halfway through the cooking time to expose both sides to the heat. Covering the grill is optional with this method.

The direct grilling method is best for foods that take less than 30 minutes to cook, such as steaks, chops, boneless chicken breasts and delicate vegetables.

With the indirect grilling method, foods are not cooked directly over the heat. On a charcoal grill, the hot coals are moved or "banked" to opposite sides of the grill, and a shallow foil pan is placed between the coals to catch the drippings. The food is placed on the center of the grill rack.

On a gas grill, the center burner or one of the side burners is turned off after the grill preheats. A shallow foil pan can be placed on the grill rack. Meats need to be elevated above the bottom of the pan with a roast rack or holder.

The indirect grilling method is a slower cooking method and is used for meats and vegetables that take longer than 30 minutes to cook, such as thick steaks, bone-in chicken parts, roasts, whole poultry, fresh sausage and solid vegetables. Because of the slower cooking, foods do not need to be turned.  

Often a combination of both methods is used. For example, a 1-1/2-inch-thick steak can be seared over direct heat for a short period of time and moved to the indirect heat area to continue cooking without excess browning.