Master the Nuances of Grilling
Most people never use their grills to their full potential, and restaurants that rely heavily on grilling are usually pleased not to demystify the process. Chef Ron Rupert is willing to share some of his secrets. He uses different parts of the grill for their different heat levels, and selects different woods for the subtle yet distinctive flavour they impart.
For example, he uses mesquite for a slightly sweet, smoky flavour; when he wants a smokier taste, he burns oak. Also, he says, different woods burn at different temperatures. Mesquite produces a very hot fire, suitable for cooking fish, while oak burns at a temperature favourable for vegetables and meats. For a juicy steak, first sear the meat on a hotter part of the grill, then move it to a medium-hot area to allow the flavours to develop more slowly.