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INDIRECT METHOD
Food is placed on the area of the cooking
grates between the lit burners.
GRILLING METHODS
The most important thing to know about grilling is which cooking
method to use for a specific food, Direct or Indirect. The difference
is simple: place the food directly over the fire, or arrange the fire on
either side of it. Using the right method is the shortest route to great
results—and the best way to ensure doneness safety.
Direct cooking
The Direct Method, similar to broiling, means the food is cooked
directly over the heat source. For even cooking, food should be
turned once halfway through the grilling time.
Use the Direct method for foods that take less than 25 minutes to
cook: steaks, chops, kabobs, sausages, vegetables, and more.
Direct cooking is also necessary to sear meats. Searing creates that
wonderful crisp, caramelized texture where the food hits the grate. It
also adds great color and flavor to the entire surface. Steaks, chops,
chicken breasts, and larger cuts of meat all benefit from searing.
To sear meats, place them over Direct High heat for 2 to 5 minutes
per side. Smaller pieces require less searing time. Usually after
searing you finish cooking the food at a lower temperature. You
can finish cooking fast-cooking foods by the Direct method; use
the Indirect method for longer-cooking foods.
To set up your gas grill for Direct cooking, preheat the grill with all
burners on High. Place food on the cooking grate, and then adjust all
burners to the temperature noted in the recipe. Close the lid of the
grill and lift it only to turn food or to test for doneness at the end of
the recommended cooking time.
Indirect cooking
The Indirect Method is similar to roasting, but with the added benefits
of that grilled texture, flavor, and appearance you can’t get from an
oven. To set up for Indirect cooking, gas burners are lit on either side
of the food but not directly beneath it. Heat rises, reflects off the lid
and inside surfaces of the grill, and circulates to slowly cook the food
evenly on all sides, much like a convection oven, so there’s no need
to turn the food.
Use the Indirect method for foods that require 25 minutes or more of
grilling time or that are so delicate that direct exposure to the flame
would dry them out or scorch them. Examples include roasts, ribs,
whole chickens, turkeys, and other large cuts of meat, as well as
delicate fish fillets.
To set up your gas grill for Indirect cooking, preheat the grill with all
burners on High. Then adjust the burners on each side of the food to
the temperature noted in the recipe and turn off the burner(s) directly
below the food. For best results, place roasts, poultry, or large cuts
of meat on a roasting rack set inside a disposable heavy-gauge foil
pan. For longer cooking times, add water to the foil pan to keep
drippings from burning. The drippings can be used to make gravies
or sauces.
DIRECT METHOD
Food is placed on the area of the cooking
grates directly over the lit burners.
