The Indirect Route


May 20, 2010

You should grill ribs, roasts and other large cuts of meat over indirect heat, not directly above a flame or hot coals. The longer cooking time allows meat to get tender and absorb smoke flavor, especially if you use wood chips.

For a gas grill: Preheat with all the burners on high, then turn one or two off and lower the others to medium low. Position meat so it is not over the flaming burners.

For a charcoal grill: Pile briquettes 2 or 3 deep on one side of the grill and ignite. When briquettes are ready, position the mean on the side of the grill opposite the coals. Keep your chimney starter handy so you can add more briquettes as needed to maintain the temperature.


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