The central fact about grilling is that it is generally a high-heat cooking method, which involves cooking relatively tender foods quickly over a hot fire. When food is exposed to the direct heat of the flames, a seared crust develops on its exterior. Tender cuts of meat such as beef, pork, or lamb grill beautifully, as do shrimp, scallops, and firm-textured fish such as tuna, swordfish, and mahi mahi.
Steaks and chops are extraordinarily well suited to grilling. Avoid excessively thick cuts, which tend to char outside before they are cooked through; an inch and a half should be the thickness limit for individual servings. Oil the cooking grate before you begin grilling.
