Quote:
Originally Posted by I-Hate-Hulse
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. |
Admittedly, I'm bad for that.
I need to get better at using the indirect heat.
Any tips for chicken? Should it be left burner high, right burner low and let it cook for 20 minutes?