Grilling: Indirect Heat on a Gas Grill

Elizabeth Karmel, author of Taming the Flame and creator of GirlsattheGrill.com, demonstrates how to set up a gas grill for indirect grilling--what you'll need to use when preparing food that takes more than 20 minutes to cook.

Released on 11/11/2008

Credits

Starring: Elizabeth Karmel

Transcript

00:00
(upbeat music)
00:10
Hi, I'm gonna tell you about
00:12
indirect cooking on a gas grill.
00:14
Indirect cooking is one of the keys to success.
00:18
Once you've learned how to cook food using
00:20
the indirect method, I promise you you'll use it
00:23
about 80% of the time.
00:25
Indirect heat means that there's no heat
00:27
directly underneath where you place the food.
00:30
You wanna use an indirect heat method
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for any foods that take 20 minutes or longer to cook.
00:37
That's basically your larger cuts of meat,
00:39
any low and slow cooking, any barbecue.
00:42
Today we're gonna make ribs, and ribs take about
00:45
an hour and a half to cook.
00:47
So we're gonna use the indirect method.
00:50
Number one you wanna always lift the lid of the grill.
00:53
Number two, you just wanna push it in until you hear
00:56
that igniter, and then whoosh, you'll have a burner lit.
01:01
You wanna repeat this on all the burners
01:05
because it's very very important to preheat your grill.
01:08
Now your grill is not gonna preheat unless
01:11
you close the lid as I've just done.
01:13
This will take about 10 or 15 minutes.
01:16
You know your grill is preheated when it gets to
01:18
about $500 degrees inside the cooking box of your grill.
01:22
At that point, it's time to clean the grill grate.
01:26
What I have here is a brass bristled cleaning brush.
01:29
You need to use a brash bristle brush instead of
01:32
another kind of brush because it's soft on the grates
01:35
but it's hard on the grime.
01:37
Let me show you how you do it.
01:40
Basically you just go through the grates,
01:43
and take off any food that's been burned off.
01:47
I like to put a hand here so I can get really good leverage.
01:53
I've got six burners here, so what I've done,
01:55
is I've turned the outer two burners to medium low,
01:59
I've turned these burners completely off,
02:01
and then the other outer two burners
02:03
I've turned to medium low.
02:04
That will give me a nice, even convected heat,
02:07
that's gonna rotate around my ribs.
02:10
So let's go ahead and put the ribs over
02:13
the burners that we've turned off.
02:15
You can see that I have my ribs on a rib rack.
02:19
And a rib rack is a really nice element to use,
02:22
because it allows me to cook five racks of ribs
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in a very small amount of space.
02:29
That's the easiest way to remember indirect heat,
02:32
is you put the food over the burners that you've turned off.
02:36
This will take about an hour and a half,
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and it's very important when you're cooking
02:42
for a long period of time to do two things.
02:44
Number one, you wanna check and make sure you
02:47
have enough propane, that's key, because if you lose
02:50
that propane you're gonna lose your heat.
02:52
And number two, indirect cooking is a no-peek
02:55
cooking method, so you wanna try to lift the lid
02:58
as infrequently as possible.
03:01
Because the more you lift the lid, the more the
03:03
heat escapes and the longer your cooking time.
03:07
So let's come back in an hour and a half,
03:09
and look and see what our ribs look like.
03:12
Oh look at those ribs, and they smell so good!
03:16
I think they're just about done.
03:17
They need maybe another 15 or 20 minutes to cook
03:21
and then they'll be perfect.
03:22
So if you like to use barbecue sauce,
03:24
this is the time to put the barbecue sauce on the ribs.
03:27
You don't wanna put it on too early,
03:28
because then all the sugars in the barbecue sauce
03:31
will burn before the food gets cooked.
03:33
So they look almost ready, and almost good enough to eat.