Grilling food is magical-- indirect grilling is the secret.  Proper grilling can make average meat taste good and good meat taste great.  Grilling, especially with charcoal and hardwood mixed in, adds a very special flavor to meat.  We also cook vegetables out on the grill (Wrapped in foil with olive oil and seasonings). Furthermore, in the event of an emergency, grilling might be the only way self reliant people can get a hot meal.

One key to successful grilling is not to destroy the meat by exclusively direct flame cooking it.  I use an indirect flame for 80% of the cooking time and then go direct flame for the last 20% of cooking time.  Why?  Because it keeps the meat tender and juicy, but still allows you to brown the meat.

How do you indirect cook?  In order to indirect cook put the coals in the center of the grill or put them on the far outsides of the grill.  Then keep the meat at the edges of the coals and flames or on grill with the cover on to keep the heat on the meat.  By indirect cooking you are not boiling out the juices in the meat-- it will be more tender.

Want to add more flavor?  To really add more flavor use marinades and rubs or you can use hickory or mesquite wood chips which can used dry (smokier flavor) or wet (milder flavoring).

Fire up the barbie!

This post originally appeared on DaddyCooksQuick.com, here is the link to the original post, BBQ Grilling Magic: How to Indirect Grill.

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DDFD believes that self reliance and self sufficiency are the roads to individual freedom.  He is dedicated to living a quality life through frugality, personal growth and productivity, and defensive entrepreneurship.  He also enjoys cooking from scratch and fishing.