No need to turn on your oven—use these techniques to grill-roast your favorite cuts of meat.
Make sure you have plenty of gas or charcoal on hand before you get started.
Preheat a gas grill (with all burners lit) or start your charcoal about 20 minutes before you put your meat on.
If your grill doesn’t have a built-in thermometer, you’ll need to hang a metal thermometer (one that reads up to 550°F) through the vent. To gauge the temperature without a thermometer, hold your open palm about 5 inches above the grill rack; the fire is high (450-500°F) if you have to move your hand in 2 seconds, medium (350-400°F) if you have to move your hand in 5 seconds and low (250-300°F) if you have to move your hand in 10 seconds.
To roast on the grill, meat needs to be placed over indirect heat or a “flame-free” area. To create an indirect-cooking area, turn off one burner on a gas grill.
On a charcoal grill, push coals to one side of the grill. Roast the meat on the flame-free section of the grill.
Avoid opening the grill repeatedly. Every time you do, heat escapes, the temperature drops, and the grill can take up to 10 minutes to re-establish the proper temperature.
When grill roasting, one side of the meat is closer to the heat. To cook meat evenly, rotate it once or twice as in this recipe, pictured left, for Peppercorn-Crusted Beef Tenderloin.
To add smoky flavor, sprinkle wood chips directly on the heated coals of a charcoal grill. For gas grills place the chips in a foil “basket” made by crimping up the edges or in an inexpensive, stainless-steel pan. Place the pan or basket on the grate directly over the heat.