Quote:
Originally Posted by DoubleK
Fair point, but I think you'd agree with me that indirect is done more better on a charcoal grill.
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I agree it's more important on a charcoal grill, but on a gasser the principle still leads to better results IMHO.
Much like a lot of people - my wife's family technique of BBQ is to turn all burners on high, toss meat on, and pull it off with milliseconds to spare before it's carbonized into a lava like crust. More often than not - they don't.
Teaching her how to indirect has given her a wider margin of error. Sear here, finish over there. It's also nice for roasts, whole chickens, and other "lower for longer" items.