Indirect grilling

Indirect Grilling is a barbecue cooking technique in which the food is placed to the side of the heat source instead of directly over the flame as is more common. This can be achieved by igniting only some burners on a gas barbecue or by piling coals to one side of a charcoal pit. A drip pan is placed below the food to catch the drippings, which can be used for basting, gravy, and sauces. Indirect grilling is designed to cook larger (e.g. pork shoulders, whole chickens) or tougher foods (e.g. ribs) that would burn if cooked using a direct method. This method of cooking generates a more moderate temperature (about 275–350°F) and allows for the use of wood smoke at the same time.

Etymology

The term "indirect grilling" comes from the method of heat distribution used during the cooking process. Unlike direct grilling where the heat source is directly below the food, indirect grilling positions the heat source to the side, allowing for slower cooking.

Plank Cooking

Plank cooking is a method of indirect grilling that was used by Native Americans. The technique involves placing food on a wooden plank, usually cedar, and then placing the plank on the grill. The heat from the grill warms the plank, releasing the wood's natural oils and smoke, which are absorbed by the food. This method is often used with fish due to the delicate nature of the meat.

Related Terms

• Direct grilling: A method of grilling where the food is placed directly over the heat source.
• Barbecue: A method of cooking that involves grilling, smoking, roasting or baking, or a type of social event featuring this type of cooking.
• Smoking (cooking): The process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
• Basting (cooking): The act of pouring juices or melted fat over meat while it is cooking, in order to keep it moist.

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