How to Do Direct Or Indirect Cooking on a Weber Gas
Grill
Weber gas grills
and gas barbecues give you great grilled results every
time because they are designed to give you ultimate
control of your grilling temperature and cooking method.
Here we explain the secret to great grilling.
Remember, whether you're cooking by the
Direct or Indirect Method, always grill with the lid
on.
Direct
Method
The Direct Method is similar to broiling. Food is cooked
directly over the heat source. For even cooking, food should be
turned once halfway through the grilling time. Use the Direct
method for foods that take less than 25 minutes to cook: like
steaks, chops, kabobs, sausages and vegetables. Direct cooking
is also necessary to sear meats. Searing creates that wonderful
crisp, caramelized texture where the food hits the grate. It
also adds nice grill marks and flavor to the entire food
surface. Steaks, chops, chicken pieces, and larger cuts of meat
all benefit from searing.
To grill by the Direct
Method on a gas grill, preheat the grill with all burners on
High. Place the food on the cooking grate, then adjust all
burners to the temperature noted in the recipe. Close the lid
of the grill and lift it only to turn food or to test for
doneness at the end of the recommended cooking
time.
Indirect Method
The Indirect Method is similar to roasting, but with the added
benefits of that grilled texture, flavor, and appearance you
can't get from an oven. Heat rises, reflects off the lid and
inside surfaces of the grill, and slowly cooks the food evenly
on all sides. The circulating heat works much like a convection
oven, so there's no need to turn the food. Use the Indirect
Method for foods that require 25 minutes or more of grilling
time or for foods that are so delicate that direct exposure to
the heat source would dry them out or scorch them. Examples
include roasts, ribs, whole chickens, turkeys, and other large
cuts of meat, as well as delicate fish
fillets.
To grill by the Indirect Method on a Weber
gas grill, preheat the grill with all burners on High. Then
adjust the burners on each side of the food to the temperature
noted in the recipe and turn off the burner(s) directly below
the food. For best results, place roasts, poultry, or large
cuts of meat on a roasting rack set inside a disposable
heavy-gauge foil pan. For longer cooking times, add water to
the foil pan to keep drippings from burning.
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