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So what is this direct/indirect cooking all about?
On a simple BBQ the food is placed on a grill above the charcoal or the lava rock. In other words the heat is directly below the food. Meats are sealed quickly thus keeping in the juices and flavours. It is the way that you would cook steaks, chops, small chicken pieces, sausages etc. In fact anything that can be cooked in less than 20 minutes.
Be aware though, if the grill is too hot then there is a tendency to burn on the outside leaving the middle less cooked - even raw. In most cases you start the food over high heat to seal it and then finish it over medium heat by either moving it or turning down the gas burners.
On a hooded barbecue you can cook indirectly. In this case the charcoal is placed to the sides or selected gas burners only are lit. With the hood down the BBQ acts more like an oven with the heat circulating around the food. Anything that takes longer than 20 minutes and delicate foods should be cooked this way.
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