Posts Tagged ‘indirect grilling’
A couple of years ago I had a whole chicken in my refrigerator and wanted to grill it. I did not want to deal with the hassle or mess of cutting and disjointing my chicken but I also knew that if I tried to just grill it normally the outside would burn long before the proper internal temperature would be reached. So I began asking some of my most respected chef friends what would be the best way to grill a whole chicken, and consequentially discovered a great method to add to my grilling repertoire called Indirect Grilling.
The basic concept of indirect grilling is similar to roasting in a conventional oven while maintaining those great grill flavors, textures, and appearances that comes with grilled foods. Instead of placing your food directly over the flame or heat, you would heat only a portion of your grill and then place your meat away from the direct heat. Indirect grilling does require a grill with a cover as you are relying on reflexive radiant heat similar to that of a convection oven to prepare your meal.
Indirect grilling is ideal when you are preparing cuts of meat that are greater than 2 inches thick, whole chickens and turkeys, roasts, briskets, and other foods that typically burn or dry out on the outside before the inside if fully done to your liking. Indirect grilling is a pretty simple method to utilize and can be done on either a gas grill or charcoal smoker.