It may be cold and wet outside but don’t let that put you off creating some succulent BBQ recipes this winter!
Similar to the idea of roasting, indirect barbecuing allows you to cook larger pieces of meat whilst adding extra BBQ flavour and creating a unique grilled texture to your recipe; perfect for heating up those long winter evenings.
Indirect barbecuing can only be achieved using a BBQ with a lid as this prevents the heat which is rising from the bottom of the BBQ from escaping, instead, reflecting it off the inside of the lid onto the meat, cooking it through evenly. This is a great way to roast meat and will help in creating the perfect Roast Beef, Twice Baked Potatoes or Pulled Pork.
When using a charcoal BBQ you will first need to separate your coals or briquettes into two piles at the bottom of the BBQ (one to the right and one to the left), leaving an empty space the length of the BBQ between the two. This technique is more easily achieved using a divider such as a briquette holder which keeps the coals in the correct position throughout cooking.
Before adding the meat to the BBQ, allow it to reach the core temperature needed using a BBQ thermometer and once ready, place the meat on the grate above the empty space between the coals.
Whilst cooking, ensure that the lid remains closed for as much time as possible in order to retain the heat within the BBQ, this means limiting how often you check the progress of the meat during cooking. It is also important to note that you may find that you need to replace the charcoal mid way through if the cooking time is quite lengthy. This task can be difficult on BBQ’s that have a fixed grill so will require the use of a thick mitt when handling the grate and additional charcoal or briquettes easily at hand to limit the amount of time the lid of the BBQ is removed. Using a BBQ such as the Kinley Charcoal Kettle BBQ , which includes a hinged cooking grate, will make this job far easier.
In order to achieve the temperature needed for your chosen recipe, begin by preheating the BBQ using all the burners available.
Once the temperature is at the right level, you will need to switch off the burners in the centre of the BBQ so that only the sides are alight, leaving a gap in between. This technique will only be possible using a BBQ which has 3 or more burners, such as the Bondi G300 3 Burner Gas Barbeque. For those that have 1 or 2 burners, alternative methods will need to be adopted.
Once the BBQ is ready, place your chosen meat above the gap, ensuring that there is no heat directly below it. You may also want to consider placing a drip pan below the meat to collect any juices, preventing it from burning.
As with a charcoal BBQ, once the meat is cooking, try to limit the amount the lid is opened to ensure a steady temperature is maintained throughout.