It’s changed my life…grilling with indirect heat. Have you done it? If not, use it this coming weekend before the barbecue season is over.
Grilling over indirect heat is placing the meat to the side of the heat source instead of directly over it. It is used to cook larger or tougher foods. My favorite is ribs. With indirect heat, you use the heating elements on the sides of your barbecue instead of using the full burn.
Here are the steps…
- Turn on all the elements and heat your grill to 500-degrees.
- Turn off the middle elements, whether one, two or three.
- Turn the outside elements down to give you a moderate heat level of 275 and 350-degrees.
- Grab an ice tea and slow cook…this will take hours.
Why wait hours for your food? I could say “Good things comes to those that wait” but the reality is the slow cooking of the meat allows for deep, fall-off-the-bone meat flavoring.
Enjoy this last taste of summer.