Direct Grilling Cooking Method
Grilling is the method of cookery where food is exposed to direct radiant heat from below. Usually, high heat is used and the foods are flipped regularly while grilling until cooked.
Cooking
Charcoal Configuration
- Place approx. 1kg / 2.2lb (10-12 pieces of lump charcoal) directly on top of the charcoal dish.
- Add more charcoal as required during cooking via the side reloading hatch.
Grilling Surface Configuration
- Step 1: Place 2 x cast iron grills onto the charcoal chamber.
- Step 2: Place the food probe (P1) on top of the cast-iron grills, using the grill bracket.
- Step 3: close hood after 10/15mins to preheat the grills as close to 300°C/572°F as possible.
Handy Tips
• Feel free to add the stainless steel grill on top of the cast iron grills to increase the overall cooking area. Adding a stainless steel grill will also act as a warming rack for food that requires cooking over a more gentle heat.
• We recommend using a food probe (P1) to log the temperature of the cooking surface.
• Steaks should be grilled at room temperature and the grills gently seasoned with oil.
• It is recommended to always wear heat resistant gloves when cooking over hot coals
How to Direct Grill on the 4K (Video)
Direct Cooking Recipe – Grilled Porterhouse Steak
TO SERVE 2:
2 x porterhouse steaks
grapeseed oil
salt
METHOD
- Preheat the 4K by placing 1kg / 2.2lb charcoal on top of the charcoal grid in a pointed pile. Press the fast-flame ignition and keep the hood open for 10-15 minutes.
- Place the cast-iron grills over the hot coals using the supplied grill grabber, and attach the meat probe in position P1 to cast-iron grill, using the probe bracket.
- Close the hood to continue preheating the 4K and aim for the bars of the grill to reach close to 300°C / 572°F before grilling. Remove the steaks from the fridge 30 minutes prior to cooking.
- Rub a little grapeseed oil onto the steaks and season with salt.
- Place a 2nd meat probe into the centre of the thickest steak and begin searing the steaks over the hot coals, flipping every 20 seconds. Temporarily close the hood for a few minutes if additional heat is required. For medium-rare, remove the steaks from the grill once the core temperature reads 46°C/115°F and place onto a cooling rack set over a tray.
- Allow to rest until the core reads approximately 52°C / 125°F.
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