Eugen's grill tip: The right flame size for vegetables and meat on the gas grill
Full throttle or rather on a low flame? Eugen can help you. For perfectly cooked vegetables, indirect grilling is best. This way, the outside doesn't get too brown too quickly while the inside is still raw. It's best to grill the vegetables on a griddle—this prevents food from falling through the grate into the flames. It's also a good idea to cut the vegetables into large slices or pieces rather than dicing them too finely. This works best at a temperature of 180 to 220 degrees Celsius (356 to 428 degrees Fahrenheit). You can easily set this directly on gas grills.
With meat, you can grill indirectly or directly, depending on your taste. Pulled pork or spare ribs turn out best with indirect grilling – with the lid closed, over a low heat at 80 to 90 degrees Celsius. To sear steaks or hamburgers, turn the gas grill up to 250 to 300 degrees Celsius and place the meat on the grill, turning it frequently until browned. Then finish cooking at a lower temperature of around 180 to 220 degrees Celsius. Tip: On gas grills with two or more burners, one side can be used for direct grilling and the other for indirect grilling.
