Grilling is easy. Grilling food that tastes good, however, is an art form. This infographic guide will have you grilling perfect food in no time.
Sturdy protiens like beef and pork can go right in the center of the grill where they receive direct heat. More delicate proteins like seafood and chicken belong on the edge of the grill so they don’t burn. Vegetables follow similar rules, and some foods are better off on a warming rack. Check out the full info-graphic below for more information, or see the full post at Food Republic.