Direct grilling is a high heat method of cooking on the barbecue. Food is placed directly over the heat source. The lid on the barbecue is usually left in the open position during grilling. Cooking temperatures often exceed 500°F (260°C), thereby searing the food and producing a brown, caramelized crust with a concentrated flavour.
This method is well suited to the weekday cook. Foods which cook in 25 minutes or less, such as steaks, burgers, boneless chicken breasts, hot dogs, fish and most vegetables, are ideal for direct grilling. This method may also be used to sear larger cuts of meat prior to indirect grilling.