The In and Out of BBQ Grilling

by Kendall "The Barbecue Apostle" Matthews on June 3, 2010

When grilling you can use two different methods to cook, they are direct and indirect heat.

  • For direct heat cooking, food is placed on the cooking rack directly over the hot coals or fire.
  • The indirect method is used for more delicate foods and for larger cuts of meat that need longer cooking times, such as when you’re barbecuing a thick juicy roast.

The grill will always be kept covered when cooking with indirect heat.

Direct heat cooking is easy.

Learning the temperature of the coals is the only real skill.

  • If you are using a gas grill, you just need to set the heat settings at the proper level.
  • For a charcoal grill, the coals are ready when 3/4 of them are gray and coated with ash.

You can check the temperature of a charcoal grill by very carefully holding your hand just above the grilling surface and counting the on the lava rocks on one side of the grill and add water to 1/2″. Preheat the other burner on high for 5-10 minutes. Turn the temperature down to medium, then put the food on the rack over the drip pan and cover the grill.

For indirect heat cooking on a single burner gas grill, preheat the grill on high for 5-10 minutes. Turn the temperature down to low, and place a large foil baking pan on the rack. You can also line half of the cooking rack with a double thickness of heavy duty foil. Place food in the pan or on the foil, cover and cook.

Exceeding Expectations,

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