By
using indirect cooking, it is possible to make all kinds of treats on the grill.
I first made this recipe in late summer, as part of an experiment
using indirect cooking on the grill (BBQ).
Not exact matches
If
using charcoal, pile the briquettes on one side of the grill, leaving the other side unheated so you can
cook over
indirect heat.
But once you get the hang of
cooking on your grill over
indirect heat — there really is nothing to it — it's very liberating to realize you can
use your backyard barbecue much like your indoor oven.
Prepare the Grill Dome (or whatever smoker you may be
using) for 225 degrees F.
indirect cooking and add 1 cup of drained apple and cherry wood chips to the glowing charwood.
The next day, prepare the
cooker indirect at 325
using apple wood for flavor.
If you
use a gas - fired
cooker such as the Heatwave, set it up for
indirect cooking and rotate the slabs closer to the heat halfway through the
cooking process when you turn the slabs over.
The meat is grilled
using both direct and
indirect cooking making exquisitely tender beef — crispy edges with a rare interior — a classic sandwich from the east side of Baltimore.
Prepare a charcoal or gas grill for
indirect cooking (it is not necessary to
use a drip pan for this recipe).
Some recipes
use both direct and
indirect heat: a piece of meat may be seared over the hottest part of the grill, for example, then moved to the cooler part to
cook through.