That smoky, slightly charred flavour of the barbecue. You might think you can only get it outside, but with a good grill or grill pan it also works indoors. It comes down to technique: heat, space and patience.
Grilling is cooking food with direct radiant heat from above or below, on a hot grill, barbecue, grill pan or under the oven grill. The high heat gives a good brown crust and a light smoky flavour you don’t get from frying or roasting.
What is grilling?
When grilling, the food lies on a rack or plate above a hot source, or under a hot grill. Fat drips away and the outside browns quickly.
You distinguish two ways:
- direct grilling: the food lies right above the fire, for fast, hot browning;
- indirect grilling: the food lies beside the fire with the lid closed, for gentle cooking.
Why do two zones work so well?
A grill with a hot and a less hot zone gives you control. You brown directly first and then let larger pieces cook indirectly. That way the outside doesn’t burn while the middle is still raw.
Heat in two zones: hot for browning, gentle for cooking through.
How to grill well
Step 1 – Clean and heat the rack
Let the rack or grill pan get properly hot, about 10 minutes. Brush it clean and, if you like, wipe it with a cloth with a little oil.
Step 2 – Make two zones
Push the coals to one side, or with a gas barbecue set one burner high and the other low. That way you have a hot and a calm side.
Step 3 – Pat the food dry and season it
Dry food browns better. Brush it with a little oil and salt it just before grilling.
Step 4 – Start hot
Put the food on the hot zone and leave it until it comes free from the rack. Then turn it once. Don’t keep turning it constantly.
Step 5 – Finish on the calm zone
Move larger pieces to the calm zone, put the lid on and let them cook gently. Measure the core temperature with a thermometer.
Step 6 – Let it rest
Let meat rest for 5 to 10 minutes after grilling under loose foil. The juices redistribute.
What do you grill for how long?
| Ingredient | Zone | Guide time |
|---|---|---|
| Steak (2 to 3 cm) | direct, hot | 2 to 3 minutes per side for medium-rare |
| Chicken thigh fillet | first direct, then indirect | 6 to 8 minutes per side, centre 75 °C |
| Sausage | indirect | 15 to 20 minutes, turn occasionally |
| Salmon fillet | direct, medium-high | 4 to 5 minutes skin side, 1 to 2 on the other side |
| Prawns | direct, hot | 2 minutes per side |
| Courgette or pepper | direct | 3 to 5 minutes per side |
These are guide times. The thickness and the temperature of your grill determine the exact time, so always check.
Grilling, pan-frying or roasting?
With pan-frying the food lies in fat in a pan. With roasting it cooks in the hot air of the oven. With grilling the heat comes directly from above or below and the typical grill flavour is created.
Grilling indoors
You don’t need a barbecue. A grill pan gives nice stripes and a light grill flavour. Under the oven grill you put a rack above the baking tray so the fat drips away. Make sure there is good extraction, because smoke is released.
Charcoal, gas or electric?
- Charcoal gives the most smoky flavour and the highest heat, but takes more time and attention. Wait to grill until the coals are covered with a white layer of ash, about 20 to 30 minutes.
- Gas is ready quickly and easy to control, but gives less smoky flavour.
- Electric is handy indoors or on a balcony, but usually has less heat.
Marinating
A marinade usually consists of oil, something acidic (lemon juice, vinegar or yoghurt), herbs and garlic. It gives flavour to the outside and helps keep the meat tender.
| Product | Marinating time |
|---|---|
| Chicken and pork | 30 minutes to several hours |
| Beef | 1 to several hours |
| Fish and prawns | no more than 30 minutes |
| Vegetables | 15 to 30 minutes |
Marinating too long in a lot of acid makes meat stringy and fish soft. Always marinate covered in the fridge, never on the counter. Dab the food lightly before it goes on the rack, otherwise the marinade flares up. Don’t use marinade in which raw meat has lain as a sauce, unless you first boil it vigorously for a few minutes.
Grilling fish and vegetables
Fish is delicate. Use a grill basket or a piece of aluminium foil with a little oil, or grill fish with the skin on. Leave it until it comes free from the rack by itself. Vegetables such as courgette, aubergine, pepper and sweetcorn are cut in large pieces and grilled briefly over direct heat.
How do you know it is done?
Don’t judge by colour alone. Use a thermometer: beef medium-rare 55 to 58 °C, pork 65 to 70 °C (70 °C to be sure), chicken, mince and sausage at least 75 °C. Fish is done when the flesh is opaque and falls apart in flakes.
The most common mistakes
The rack isn’t hot enough
The food sticks and doesn’t brown.
Solution: let the rack get properly hot.
You turn constantly
That way you get no crust and no stripes.
Solution: turn once, when it comes free.
You marinate with a lot of sugar
Sugar burns faster than you want.
Solution: brush sugary marinades on only at the end or use a sweet sauce in the last minutes.
You grill everything directly
The outside burns while the middle is raw.
Solution: use two zones and finish large pieces indirectly.
You prick and press the meat
The juices run out and cause flames.
Solution: use tongs and don’t press on the meat.
Grilling safely
- Only use a barbecue outside and never in an enclosed space.
- Don’t use lighter fluid on burning coals.
- Keep water or a bucket of sand nearby and children away.
- Use long tongs and keep hair or loose clothing away from the fire.
- Always cook chicken through to at least 75 °C.
- Charred, blackened parts and fat that falls into the flames give off substances you are better off limiting: cut away black pieces and keep dripping fat out of the fire.
Practise with vegetables and a steak
- Heat the grill or grill pan properly.
- Pat a steak dry and brush it with oil and salt.
- Lay it on the hot zone for 2 to 3 minutes and turn it once.
- Alongside, grill slices of courgette or pepper for 3 to 5 minutes per side.
- Let the steak rest for 5 minutes and cut it into strips.
That way you learn straight away how differently foods react to the same heat.
Planning a barbecue
A successful barbecue needs a bit of organisation. Start with the products that need the longest and finish with what cooks quickly.
| Order | What | Why |
|---|---|---|
| 1 | sausages and chicken thighs | longest cooking time, start indirectly |
| 2 | vegetables | briefly direct, a nice addition |
| 3 | fish and prawns | cook fast, only at the end |
| 4 | steak | short and hot, just before eating |
Prepare salads, sauces and bread beforehand, so you can stay by the barbecue.
Adding smoky flavour
Do you want more smoky flavour? Put a handful of soaked wood chips (for example apple or cherry) on the coals or in a smoker box and close the lid. Use smoking wood sparingly: too much gives a bitter taste. Never use treated or painted wood.
Grilling in the oven
With the oven grill you can also grill indoors. Put the rack in the upper third of the oven and put a baking tray underneath to catch the fat. Grill with the oven door ajar, if your oven’s manual allows it. Turn the food halfway. Pay close attention: under an oven grill it goes quickly from cooked to burnt.
Cleaning and maintaining the rack
Preferably clean the rack while it is still warm, with a grill brush. Then rub it with a cloth with a little oil to prevent rust. Let the barbecue cool completely after use before removing the ash, and only throw away ash when it is really cold.
Frequently asked questions about grilling
How do I prevent my meat from burning?
Use two zones and move the meat to the calm side once it is brown. Don’t let dripping fat fall into the flames.
What do I do about flames?
Move the food to another zone and close the lid for a moment. Don’t spray water on the coals.
Why does my fish stick to the rack?
The rack isn’t hot or clean enough, or you turn too early. Wait until the fish comes free.
Does meat need to be at room temperature?
With a thick piece of beef or lamb it helps to take it out of the fridge 20 to 30 minutes before grilling. Chicken, fish and mince stay cold until just before grilling.
Can I grill indoors?
Yes, with a grill pan or the oven grill. Make sure you have extraction.
Grilling at a glance
- Grilling is cooking with direct heat, from above or below.
- Make two zones: hot and calm.
- Let the rack get properly hot.
- Pat the food dry and turn it once.
- Don’t marinate sugary marinades too long beforehand.
- Measure the core temperature and let meat rest.
- Work safely and only grill outside.
Remember this
Grilling isn’t about lots of fire. It is about control of the heat: hot for browning, gentle for cooking through. With two zones you get that grill flavour without it burning.