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Website: CHEF ROCCO CARULLI, R HOUSE, MIAMI Start with the sear and then transfer the seafood over to the other side of the grill.” When grilling lobster or seafood, divide your grill into high heat and medium high heat. This allows you to achieve the great BBQ flavor while still maintaining the tender juiciness of your protein. The high-heat zone is great for getting a sear and cooking fast, while the low-heat zone cooks the same way a convection oven does – low and slow.

You want one area that is a hot zone, with direct heat from flames maybe a medium-high heat where the charcoals aren’t quite near the grates and another zone that uses indirect heat to cook low and slow. “The secret to hosting a fantastic BBQ is creating grill zones.

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