INDIRECT GRILLING BASICS
Indirect grilling demands minimal hands-on time yet delivers maximum flavor. It's akin to slow cooking, but executed on the grill!
Indirect Grilling Basics
This method is known as indirect grilling, which involves using indirect heat, lower temperatures, and extended cooking durations.
PREPARE THE BEEF
Remove the beef from the refrigerator and season it thoroughly. This is the moment to apply any rubs, herbs, or spices your recipe requires.
READY THE GRILL
Take some time to set up your grill for indirect grilling. This technique involves placing the beef not directly above the heat source. For charcoal grills, arrange the coals to one side of the grill and cook the beef on the opposite side. For gas grills, consult your owner’s manual to heat one side of the grill to medium, leaving the other side off for indirect cooking.
LET IT BE (MOSTLY)
For optimal results, keep the grill lid closed. While it's important to follow your recipe's timing, consider using an oven-proof meat thermometer to check the temperature as the end of cooking time approaches. Be mindful not to exceed your target temperature, as it will continue to rise for several minutes after removing the meat from the grill. Remember, larger roasts will require more time to cook with this method.
GIVE IT A REST
Do not overlook this crucial step! Allowing the meat to rest is vital to retain its juices, making the beef more flavorful and tender. Larger cuts, which are ideal for indirect grilling, typically need to rest for about 15–20 minutes. Place the meat on a cutting board or serving tray and loosely cover it with aluminum foil, a technique known as "tenting."
CARVE & SERVE
When ready to carve, avoid using a fork to pierce the beef. Instead, use tongs to stabilize the roast. Slice the beef thinly across the grain for tenderness, and serve it on a warm plate or tray, according to your recipe or preferred presentation style.