When you're grilling this summer, you might notice that many recipes—and even instructions from grill makers—call for direct or indirect grilling. Your grill can be split into two zones: one ...

Combo grilling means that you sear the food over direct heat (i.e., to sear a tenderloin, or large steak) before moving it to indirect heat to finish the cooking process.

For additional flavor apply the dry rub 12 hours before grilling. Lay on a plate, cover in plastic wrap, and store in the fridge. Allow the chicken to rest at room temperature for 20 minutes ...

Direct grilling means that the food is set directly over the heat source — similar to broiling in your oven. Indirect grilling means the heat is on either side of the food and the burners are turned ...

Combo grilling means that you sear the food over direct heat (i.e., to sear a tenderloin, or large steak) before moving it to indirect heat to finish the cooking process.

"I prefer direct heat for timing and flavor," Lucero says. "When using direct heat, you do need to be aware of the potential for the flame to flare up, and that could hit the filet directly ...

Combo grilling means that you sear the food over direct heat (i.e., to sear a tenderloin, or large steak) before moving it to indirect heat to finish the cooking process.

FILE – Steaks cook on a grill in New York, Nov. 27, 2018. (AP Photo/Mary Altaffer, File) Dodge cross-contamination. One of the most common mistakes backyard cooks make is using the same tongs ...

Combo grilling means that you sear the food over direct heat (i.e., to sear a tenderloin, or large steak) before moving it to indirect heat to finish the cooking process.