Indirect grilling
id:
indirect-grilling-181-13656561
title:
Indirect grilling
text:
Indirect grilling is a barbecue cooking technique in which the food is placed to the side of or above the heat source instead of directly over the flame as is more common. This can be achieved by igniting only some burners on a gas barbecue or by piling coals to one side of a charcoal pit. A drip tray is placed below the food to prevent fat from the food igniting and generating a direct flame. Indirect grilling is designed to cook larger or tougher foods that would burn if cooked using a direct
brand slug:
wiki
category slug:
encyclopedia
description:
original url:
https://en.wikipedia.org/wiki/Indirect_grilling
date created:
2005-06-21T09:13:47Z
date modified:
2024-09-06T00:18:19Z
main entity:
{"identifier":"Q6025105","url":"https://www.wikidata.org/entity/Q6025105"}
image:
{"content_url":"https://upload.wikimedia.org/wikipedia/commons/d/d8/Beer_can_chicken.jpg","width":1624,"height":1857}
fields total:
13
integrity:
15