GRILLING
This chapter focuses on grilling foods at high temperatures.
The results will be beautifully crisp on the outside and
incredibly tender on the inside.
Fire up the EGG to the right temperature as described in the chapter
‘Getting started’. Divide, as described previously, 3 fire starters over
the charcoal. Light the fire starters and wait until they have fully
burned up so that there is an even bed of glowing charcoal. Now fire
up the EGG to about 225°C, with the dual function metal top closed
halfway and the dra door half open. When the desired temperature
is reached, close the dual function metal top a little bit more, up to
one quarter of the opening. If the temperature is too high, close the
dual function metal top with the holes open all the way and shut the
dra door to one-third of the way open.
The standard stainless-steel grid is perfect for grilling fish and meat.
However, for the best results with red meat and poultry, we
recommend using the Cast Iron Grid (see the chapter ‘Accessories’),
which creates the most attractive, characteristic diamond grill
marks.
Brush the food with very little to no oil. Thanks to the small amounts
of oil used, grilling is not just a delicious way of preparing food, it’s
also a healthier one. Too much oil can also cause unpleasant smoke to
appear.
Make sure the grid is hot before you start grilling. A hot grid
prevents food from sticking and tearing. When you place food on the
grid, wait at least one minute before you move it around or flip it
over. It is not necessary to constantly move the food.
Although it may feel unnatural to grill with the lid closed, it is
important to close the dome aer handling the food.
The convection heat (i.e. the heat produced by the air flow and
reflection) inside the dome ensures that the food is cooked evenly
and the small air openings allow very little moisture to escape. The
result is juicy, delicious food.
Do not overload the grid, as this can stifle the fire box and result in a
poorly grilled dish. Use no more than 2/3 to 3/4 of the cooking grid
so that hot air can circulate around the product and the temperature
remains the same on all sides. This is essential for even cooking.
Allow the grilled meat to rest in a warm place or under aluminium foil
for at least 5 minutes before cutting it. This allows the juices the
time to be evenly distributed throughout the meat as they will then
be less likely to be lost in cutting.
When you have finished grilling, it’s best to brush the grid clean
immediately and wipe it with an oily cloth or a paper towel. This will
leave the grid ready for immediate use next time.
