One of the biggest secrets to cooking mouth watering meals on your barbecue is when to use high and low heat.
When it comes to barbecuing you may have heard people refer to "sealing in the juices" and you may have even tried to attempt this technique yourself, but as with most things, if you do not know what you are doing then you may be doomed to fail. If you watch the way the best grill-masters barbecue they cook their veg and steaks on a high heat to sear the outside before turning to slow cooking, this is a very effective method of sealing in the juices
This method should be used for foods that are to be partly cooked through such as a medium rare steak. However if you are cooking ribs or burgers it is advisable you use a low heat to prevent any sort food poisoning.
This is better explained when it is better understood how the process actually works, as the meat is heated, the cells and the fibers of the meat tense up, squeezing out much of the juices. So if you only want to lightly cook the meat then searing it will help to seal in the juices by quickly cooking the outside. But be careful not to cook on a high heat for to long, or the inner layers will cook too quickly, vaporizing all of your precious and tasty juices.
When you are using high heat, the rule of thumb is to cook on each side for a maximum of five minutes a side. After ten minutes, anything that you’re cooking should be moved aside to a medium heat so that it can finish cooking at that lower temperature.
Remember, when it comes to high heat, practice makes perfect, and the perfect is well worth the practice!