Charcoal cooking has many origins - the northern parts of Spain have taken their influence from Portugal and South America - and this method of cooking is proving to be increasingly popular throughout other parts of Europe.
There are two methods of charcoal-grill cooking:
*Direct method
*Indirect method
Direct grilling means that the food is placed on the grill directly over the full force of the heat source - coals. For even cooking, food should be turned once, halfway through the grilling time.
Indirect method for foods that require 25 minutes or more of grilling time or for foods so delicate that direct exposure to the heat source would dry them out or scorch them.
Indirect grilling eliminates the possibility of dangerous flare-ups. Fat drips from the food into the drip pan, rather than onto the hot coals, lava rocks, or ceramic briquettes. Examples include roasts, bone-in poultry pieces, and whole fish as well as delicate fish fillets.
Charcoal grills can go above 500 degrees, so they cook food faster and sear better.
Char grilling cooking
