It's time to stir up that pit or grill and let that barbecue odor waft through the neighborhood. While you're at it, strive for expertise. Let the pros at AllRecipes.com help by putting Grilling in the search field on the home page.
Today most gas grills come with thermometers. Such gauges quickly lose reliability so it's best to have a back-up plan. That's where the caveman method comes in handy ... literally.
Hold your hand about six inches above the heat source and count how many seconds you can stand it -- high heat is three seconds. Use direct (uncovered) high heat for thin cuts of meat, indirect (just off the heat, about 350 degrees) for thick cuts.
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