Indirect grilling
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Indirect grilling is a barbecue cooking technique in which the food is placed to the side of 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.
A variation of indirect grilling is to place a plank or an unperforated tray on the grill as a base upon which to cook. A soaked wooden board or plank can impart its own flavor to the food.
If a grill is not available, the chicken can also be cooked in an oven with moderate heat (around 250 degrees), with the chicken placed in a pan set on a low oven rack to avoid excess direct heat.
In the 1990s it became popular to use an open can of beer or other canned beverage as a flavoring agent when indirect grilling. The contents of the can boil and flavor the food with the consequent vapor. Beer Can Chicken and Orange Soda Duck are dishes that use this technique. Half the liquid is used to soak flavoring wood chips, which are tossed on the coals, and the rest stays in the can, which is stuffed into the bird cavity and used as a stand.
[edit] Plank cooking
Plank cooking is the technique of roasting fish and game on wood planks. The Pacific Northwest has long been famous for Plank Cooking. Early explorers extolled the aroma and flavor of this technique. Native Americans pioneered the art of roasting fish and game on wood planks.
Early accounts praise the aroma and flavors imparted by this cookery. The early cooks utilized wood plank cooking over open flames to capture the essence of wood as a seasoning in fish and other meats. These people slow roasted their freshly caught fish and meats on wood planks above fire pits. This method of cooking infused the natural oils and moisture found in the woods into the foods producing a delicious unique flavor. This unusual method of cooking has been discovered and used worldwide to bring truly exceptional flavor to not only fish but also meats, poultry, vegetables, cheese, fruits and even pizza! For years, restaurants have kept the tradition alive by serving salmon cooked on planks. But more recently, as pre-cut boards have become widely available, chefs and home cooks around the country have been experimenting with cooking on planks. There are two methods of plank cooking; grilling (roasting) and oven (baking). Both methods offer the delicious flavor. Backyard get-togethers have become trendy in recent years, and grill plank cooking has become increasingly popular.[1]
[edit] References
- Black, Cary "Zen and the Art of Cooking Beer-Can Chicken" (Red Owl Publications, LLC, November 2005) ISBN 0-9754279-1-1
- Raichlen, Steven. Beer Can Chicken And 74 Other Offbeat Recipes For The Grill. (New York: Workman, 2002) ISBN 0-7611-2016-5
- Riches, Derrick. 'What's the difference between indirect and direct grilling?', About.com (August 9, 2004). Retrieved June 21, 2005.
