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The situation: you’re grilling fish, kebabs, burgers, or other small pieces of meat, and you want to develop a nice, dark crust on the outside. What you don’t want, however, is to overcook that meat on the inside. And in order to achieve the winning combo of satisfying crunch surrounding juicy meat, you need a ripping-hot grill. Trouble is, a lot of backyard grills just aren’t going to get that hot on their own.The solution: line the inside of your grill with foil—shiny side facing the center. Here’s why this works: typically, the dark sides of your grill will pull heat away from the heat source and absorb it, but when you cover them with a ring of foil, the heat bounces off of the shiny surface and back toward your food, creating the high-temp conditions necessary for a stellar sear. Let Grant walk you through the whole thing in the video above, then try it and let us know how it works out. We’re predicting some seriously tasty proteins in your near future.WHAT YOU’LL NEED:
<a href="https://www.amazon.com/Weber-741001-Original-22-Inch-Charcoal/dp/B00004RALU?ie=UTF8&keywords=weber%20grill&qid=1464303138&ref_=sr_1_5&s=lawn-garden&sr=1-5&tag=delvkitc-20">A grill</a>
<a href="https://www.amazon.com/Reynolds-Wrap-Aluminum-Foil-500/dp/B001R2NM5U?tag=delvkitc-20">Foil</a>
Some sorta meat you want to grill to perfectionPSST: Love all things smoky meats? Enroll in our free <a href="https://www.chefsteps.com/classes/barbecue">Barbecue class</a> for tons of recipes and techniques, plus the science of the grill.