DIRECT OR INDIRECT?

When you are grilling, you always hear the terms Direct-Grilling and Indirect-Grilling. Not everyone knows what the difference is between the two, so here is a brief explanation.

Direct grilling is placing the meat on a rack directly over coals or briquettes. You then cook the meat uncovered until the desired internal temperature is reached. You will usually turn the meat once during the grilling process.

To indirect grill, you would arrange your coals or briquettes around a drip pan that is the same size as your meat. You then place your meat directly over the drip pan, fat side up. The benefits of indirect grilling is that as the fat melts it hits the coals causing brief flashes of flame that can char the meat. You then cook the meat with the hood of the grill closed until the desired internal temperature is reached. Typically you will not have to turn an item that you are indirect grilling.