The Food Guru®
The Food Guru® - Indirect Grilling

Indirect Grilling

Indirect Grilling



Start two chimneys of charcoal, by following the directions in Lighting the Grill…

When the coals start to turn white, they are ready to go
Usually one chimney will turn white faster than the other
Pour the fast one out first and pour the slower one on top

Placing coals on one side of the grill only….  
Because I’m going to grill chicken using an in-direct method

Start the chicken over the coals… skin side Up
cover with the lid and cook for about 5 minutes

Turn the chicken so it’s skin side down and cook for another 5 minutes to sear it…

When foods stick to the grill, it means they are not ready to turn yet,
Leave it alone, and  come back to it a little later

When the skin has seared…
Rotate the grill grate so the chicken is away from the charcoal and will not burn
This is called in-direct cooking

At this point you can baste it with BBQ or any sauce you like….
Or leave it au natural…

Cover with the lid…
Be sure the top grill vents are above the chicken away from the heat
so the heat will pass through the bird on the way out…

Use in-direct grilling technique for whole chickens or large cuts of meat that take a long time. The point is to use the grill like an oven, and still get the great outdoor BBQ taste…


© Copyright 2003-2018, Food Guru, LLC, All Rights Reserved. — Terms of UsePrivacy Policy
Food Guru, the Food Guru logo and Video Cookbook are registered trademarks of Peter Harman, CEC.     Web by PyroGraphics