A partner with Sullivan & Cromwell LLP, Eric Krautheimer possesses extensive experience in drafting and negotiating corporate agreements. One of Eric Krautheimer’s passions outside of work is cooking, particularly grilling.
The two techniques of grilling food over an open fire include cooking it over direct heat and cooking it over indirect heat.
Steaks, kebabs, hamburgers, and seafood are best grilled over direct heat, which means putting them directly over the heat source. On the other hand, slower cooking like smoke-roasting is best done by grilling the food over indirect heat. This means cooking it near the heat source but not directly on it.
A fundamental tip when grilling food is to set up the grill in two parts: one side for grilling over direct heat and the other for grilling over indirect heat. Setting up two heat zones enables you to cook food over direct heat and transfer it to a cooler place on the grill if the food begins to burn.
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