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I bought an infrared grill (small 2 burner). I will be assembling this week and using this weekend for the 1st time while In Laws are here.
I know it says to use more dry rubs vs marinades. I know cooking times will be shorter. How do I ensure I don't burn the outside but cook the middle? I will prob do some steaks (flat iron) and sliders this weekend.
Then I want to start experimenting!!!!!
I am used to marinating chicken and cooking on the George Foreman --and want to start grilling chicken more but have always been a bit afraid in the past of under cooking it! I would like to try a pork tenderloin or brisket too since the cooking time is faster with the infrared. Weeknights after work I don't have 1 1/2 hrs to cook a meal before time to get the kid's ready for bed! I like the small 1lb pork tenderloins that are pre-marinated for weeknight meals but not sure if all the juice is going to just clog up the holes.
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