We may be the first people living in the UK to have a barbecue in 2009 having had 2 barbecues this weekend, the first of which was the spring equinox (21st March). It would be nice to hear from anyone who has been grilling during the winter months, as I know some of you do, but I think I have an opportunity to be at the forefront of the kitchen. I love the freedom and flavor indirect cooking gives you when cooking your favorite Sunday Roast BBQ style! Use marinades and sprinkles to add a personal touch to a chicken, leg of lamb or beef roast. If you’re planning dinner parties, social gatherings, or barbecues with friends this summer, read on and save yourself a lot of the hassle that can be associated with barbecuing.
Cooking roasts with your Weber barbecue – simply the best!
Indirect cooking allows you to cook perfect roasts on the barbecue; It is a technique that allows very slow cooking of large pieces of meat but with the most perfect, crispy and tasty skin.
A benefit is also that the host can enjoy more of the social aspect of a barbecue, although many traditionalists will miss the image of “men around the barbecue, smoking, playing with fire and tending their meat” that many of us associate with a good old barbecue.
For this type of barbecue you need a barbecue with a lid, for example a charcoal barbecue or a Weber or gas barbecue. The barbecue will act as a convection oven to slowly cook your food. No part of the meat sits over the flames, instead a heatproof bowl is placed over the hot coals and the meat sits over a drip pan to catch all the fat and ensure there are no flames.
The water container ensures that the temperature is moderated and the cooking chamber remains moist. We want the roast to stay nice and juicy!
Use an oven thermometer, ideally one with a 3-4 foot cord, to check that the temperature is correct in the cooking chamber; open the lid while cooking if you wish, but I can guarantee you that all it will do is add 15 minutes to your cooking. weather! I promise, I’ve done it and I have the shirt!
Charcoal barbecue – 2 indirect cooking options.
The diagram shows the layout we described above, the first option builds a charcoal wall at the back of the grill or on both sides. The second option creates a charcoal-free area in the center of the barbecue and charcoal banks around the edges of the barbecue.
Lighting the barbecue: use a charcoal chimney for best results
The idea of this type of barbecue cooking is to cook things slowly, very slowly and if you light them well you can extend their cooking time to 12-14 hours. Light half of the charcoal in the charcoal chimney, once they turn white place them on top of the rest of the unlit charcoal that you have placed inside the grill. If you want a bit of that smoky flavor, sprinkle some wood chips on the barbecue, albeit mild and ideally let them soak overnight to prevent them from igniting and burning the meat.
Indirect Cooking with Gas Barbecue.
The above process is quite easy when using a gas barbecue as you can simply turn off the rear or any of the side burners. It is not necessary to use the drip tray, but you will need the water container to ensure the cooking environment remains moist.