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Direct or Indirect Cooking?

Posted By: Cookies Sauces & Seasonings / March 02, 2010 / Category: Cooking Tips

With direct grilling, the food goes on the grill rack directly over the heat. Choose this method for foods that are tender, small or thin, and cook in less than 20 minutes – steaks, burgers, kabobs, hot dogs, boneless poultry, fish, and most vegetables. Indirect grilling – done with the grill cover down – is best for cooking whole chickens or turkeys, ribs, roasts, whole fish, and vegetables such as potatoes and corn on the cob.

When grilling indirect, resist the urge to peek. Every time you lift the lid, heat escapes and you add as much as 15 minutes to the cooking time. Let the foods cook the minimum time given in the recipe or chart before checking for doneness.