how to Grill Using the Direct or Indirect Method
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- Published on Monday, 28 May 2012 12:57
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how to Grill Using the Direct or Indirect Method
Choose the right grilling technique for the best tasting food!
DIRECT METHOD. The direct method is cooking food directly over an even heat source (either gas or charcoal). Use this method for cooking any foods that take less than 25 minutes to cook, such as seafood, pork chops, boneless chicken breasts, burgers, and veggies. Always turn the food halfway through grilling time to expose both sides to the heat.
INDIRECT METHOD. For indirect grilling, foods are not cooked over a direct source of heat. For a charcoal grill, move the hot coals to one side of the grill or place them on opposite sides with a space in the middle. Put a drip pan on the other side or in the center between the coals. Place the food over the drip pan. Place the cover on the grill. For a gas grill, leave a side or center burner turned off after the grill preheats. Place the food over this burner. Place the cover on the grill. This method is great for foods that need to be cooked a long time, such as a whole turkey, ribs, and larger cuts of meat. Food does not need to be turned halfway through grilling time.
A LITTLE BIT OF BOTH. Try using a combination of both methods for some meats. For instance, a 1½-inch steak can be browned over direct heat for a short period of time and then moved to the indirect heat area to continue cooking internally without excessive browning around the edges.