| Whoa, what is this? Indirect grilling, why bother with | | | | cowboy bean, whatever you want to call them. And |
| that? I thought we were supposed to just fire up | | | | as the fat melts down with all the drippings (with all |
| the ole grill, open a can of beer and when it is hot, | | | | that flavor) they go into the beans. You talk about |
| just throw on the steaks and go sit down? As my | | | | flavor! We have a lot more tips like that in our free |
| kids would say when they were younger, "silly | | | | newsletter that you can sign up for. |
| goose!" | | | | So you want to get the part of the grill that is going |
| If you want BBQ done right there are some steps | | | | to have the fire under it as hot as you can get it. |
| that you have to take, but it really is not that hard. | | | | Place your meat there and sear it on both sides. Let |
| And it is not hard to master grilling and barbecuing so | | | | us say we are talking about a thick-cut pork chop. I |
| well that you will be known around your circle of | | | | have that in mind because that is what I had for |
| friends and neighbors that you are the "go to guy" | | | | dinner on a date with my wife the other night at |
| for BBQ tips. Now that way when you go out and | | | | TGIFridays. And it was pretty good, by the way. |
| check your mail you can hold your head up higher, | | | | OK, you have this thick inch pork chop, preferably |
| puff your chest out a little larger and kinda strut for | | | | bone-in and you season it real well, salt and pepper, |
| you just might be the BBQ King of your cul-de-sac. | | | | or you can use our product, ChefMichaels signature |
| It's possible! | | | | Blend hickory BBQ Rub. But whatever, you season it |
| One of the methods of grilling to get a superior | | | | and place it on the hottest part of the grill and after |
| product delivered to your table, or picnic table in the | | | | a few minutes, you rotate it to get those good grill |
| park, is to use a method known as indirect heat | | | | marks. Now, turn it over and do the same thing with |
| cooking. Indirect grilling is very important to us | | | | the other side. After you have marked it on both |
| backyard chefs, especially if we want our food to be | | | | sides, you can then move the thick pork chop over |
| bragged about next Sunday at church....or on Friday | | | | to the cooler side where there is no fire under the |
| night when you are on your bowling team and the | | | | product. This would be the indirect side. |
| guys are all bragging about your grilling skills. | | | | And you can leave it there to finish cooking |
| All indirect grilling is: | | | | grilling....but with the lid down....always. You always |
| *fire on the left | | | | want to leave that lid down on cooking with indirect |
| *no fire on the right | | | | heat because you want to keep the heat in and not |
| No, no, no, it can't be that easy? Sure it can. Oh, | | | | let it escape. |
| well, you're right, the fire could be on the right not on | | | | Food you can cook with the indirect method: |
| the left. Only kidding with you, but you get the point, | | | | * Ribs |
| I am sure. One side has the fire, or heat source, and | | | | * Chicken |
| the other side of the grill does not. And cooking with | | | | * Beer can chicken |
| indirect heat can be done at any temperature, but | | | | * Thick cut pork chops |
| the lid, or hood must be closed. You want to keep | | | | * Brisket |
| that heat in. | | | | * Tri tip |
| The Process | | | | * Roasts |
| Here is how you do it. Place your well-lit briquettes on | | | | The question, indirect grilling, why bother is important |
| one side of the grill and not on the other. So just one | | | | because there are some cuts of meat that we |
| side is hotter than the other. If it is a gas grill, then | | | | would be cooking that would just simply be charred |
| just turn on one side, duh? Oh, but what about a | | | | to a crisp if we left them over direct heat. remember |
| Weber, it is round? That is so easy you might as well | | | | the chicken story I told when I first started to learn |
| say, "Alex, can I have the round Weber for a | | | | how to barbecue? It was my first Father's Day |
| hundred?" With the Weber you have a choice, you | | | | present: a brand new barbecue and I could not wait |
| can pile up the briquettes on one side and on the far | | | | to use it. So after trying to figure out how to put |
| other side there will be no heat. | | | | the thing together I did my famous Blackened |
| Or you can place your briquettes all around the | | | | Chicken. Black, black, black on the outside, frozen on |
| Weber in a circle and nothing in the middle. There in | | | | the inside. Nobody ever told me about indirect |
| the middle you would place an aluminum tray for a | | | | cooking and why we need it. And that is why I am |
| drip pan to catch all the drippings. Here is a good tip: | | | | sharing this with you. Remember, we are going to |
| sometimes when we do brisket instead of that drip | | | | make you the BBQ King of your neighborhood. |
| pan, we would place our pan of baked beans, | | | | |