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Published 2001
A hybrid process that bridges the techniques of grilling and barbecuing. In indirect grilling, the grill is set up in such a way that the fire is on one side or opposite sides of the grill and the food is cooked away from it, over the unlit portion. The virtue of this method is that it turns your grill into a sort of outdoor oven. Indirect grilling enables you to cook through a large piece of meat, like a whole chicken or pork shoulder, without burning the exterior. It also allows you to smoke the food by adding wood chips or chunks to the fire. With indirect grilling, you donβt need to turn the food. Indirect grilling is generally done at a medium temperature, 325Β° to 350Β°F. Itβs always done with the grill covered.
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