Expert: John Langenfelder - 7/25/2009

Question
When grilling meats and fish ( I use propane ) - the result is often an overcooked exterior and an undercooked interior. How can this be avoided? I have this problem with ALL meats and fish.  thank you !

Answer
Alice,

Sounds like maybe your fire is too high.  What type of grill?  large or small?  Fish only takes a few minutes depending on the thickness.  Are you cooking direct or indirect?  Direct is right over the fire, indirect is the fire on one side and the meat/fish on the other. Indirect is easiest to control.  No overdone exterior.  While with meat you can flip it around a lot for even cooking, fish you cannot as it will break up more easier.  

What type rub or sauce are you putting on the food?  High sugar content?  Sugar burns easily especially on direct heat.  

Try cooking indirect, heat on one side, food on the other.  Don't use a rub or sauce with a high sugar content.  When applying a sauce, apply it only within the last 5 minutes of cooking.