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When the Heat's On - Grilling Heat


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The fire that's perfect for one meal can ruin another. Chicken, for example, needs moderate heat to cook through without burning; beefsteaks do best over high heat so that a nice crust will form without the center overcooking. To get the best results, consider these suggestions.

MODERATE HEAT: pork, sausages, lamb, poultry, thick fish steaks, raw vegetables

HIGH HEAT: beefsteaks, thin fish steaks, shellfish

TIP: Meat, poultry and fish will cook most evenly if they're at room temperature at grilling time.

            

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