#indirect grilling

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Cooking vegetables or meats on the grill?  These 10 tips will help make the process easier and simpler, and the outcome more delicious! 

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The Lowdown on Indirect Heat Grilling

Hello grilling season! It’s time to pull your dusty grill out and do more than roast veggies and brown hot dogs. Grills are versatile, especially when you get to cooking indirectly. This method is a hybrid of grilling --  which is quick -- and true barbecue -- which is slow -- perfected in the 1950s, when the Weber grill hit the market. Ditch the oven and kick off your first summer BBQ by grilling in a different way. Here’s what you need to know to get started.

A word on direct grilling Direct grilling is as simple as it sounds. Throw some chicken, steak or other small meat on the grill, flip it once, and your done. Of course, you should check the temperature of the food by using a grill safe meat thermometer. And when cooking fish, use Cookina’s reusable grilling sheet (recommended by Chef George Duran) instead of foil, for easy clean up.

Indirect grilling is for Texas-sized meat When temperatures reach in the 90s, turning on the oven isn’t an option. That’s where indirect grilling comes in allowing you to use your grill like an oven. This method is best for larger foods, including whole chickens, or tougher cuts, like brisket. The beauty of indirect grilling is you get the wonderful flavor of barbecue with the tenderizing effect of roasting.

How to set up a grill for indirect cooking:

For gas grills. Turn on both burners and preheat the grill to high. When you’re ready to cook, turn off the burners on one side and place food on the grate that’s still lit. Most gas grills have built-in drip pans; if yours doesn't, place a drip pan under the grate.

For charcoal grills.Heat the coals until they're almost ready for cooking. Using tongs, separate the coals into two piles on either side of the grill. When the coals are ready, place a drip pan between the two piles. Place the food on the grate over the drip pan and cover the grill. Add 10 to 12 briquettes to each side every hour to maintain heat.

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Would you cook a whole chicken on the grill?