Be A Grillmaster Plr Ebook

Table Of Contents

The Basics Of Grilling — Page 3

Building The Fire — Page 5

Tips For Cooking The Food — Page 8

Beyond The Basics –
Direct And Indirect Methods Of Grilling — Page 10

Searing – The Secret To The Perfect Steak — Page 12

Rubs – Enhancing The Flavor Of Your Meats — Page 15

Appetizers On The Grill — Page 16

Ebook Sample Content Preview

The Basics Of Grilling

Grilling is just like any other kind of cooking, it is a learned art.  Keep this in mind as you are learning. You are sure to have some failures. The major difference between grilling and cooking on the stove or in the oven is that grilling is a combination of the two.

You have direct heat from the gas burners or the charcoal and you have indirect heat that fills the grill when the lid is put down. Grills also have higher heat and less control over that heat. With your oven you can set the temperature precisely, but with a grill you either turn on or light the fire and the heat will just keep rising.

The average gas grill can reach temperatures of 500 degrees in a just a few minutes. This is why you can’t throw the food on the grill and walk away until the timer goes off. You must remain ever attentive. Monitoring is the key. The high heat, both direct and indirect is the basis of grilling.

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