| Using indirect cooking can yield many interesting results. | | | | buy enough meat so it makes your time worthwhile. |
| Usually, since it takes long to indirect cook a steak, | | | | The duration it takes to cook will be at least an hour, |
| people do this in large quantities. It is the only | | | | typically much longer than that. The end result is a |
| economical logical option. You can buy 5 to 10 lbs of | | | | steak where the meat literally flakes apart when you |
| steak and grill it at a low temperature with a lot of | | | | put your fork in it. |
| smoke. The quality of the meat is not highly important | | | | Some good foods to cook with a lot of smoke and |
| as it will all turn tender, regardless of the cut. | | | | indirect heat will be pork shoulders, beef briskey or |
| However, direct cooking on the other hand does the | | | | pork ribs. These actually have dense fibres which |
| opposite. Direct cooking is best for small pieces which | | | | require a long cooking duration in order to break down |
| are a good high quality cut. These are already soft and | | | | and soften the tissue. Slow, controlled heat will actually |
| tender so they will not require as much cooking as | | | | release all the juices from the meat making it perfectly |
| others. In fact, they are best served a bit bloody inside. | | | | tender. |
| Overcooking good tenderloin over direct heat can | | | | You want to avoid cooking premium level steaks on |
| make it stringy and disgusting. You want to avoid | | | | indirect heat such as the tenderloin or the rib eye. |
| ruining a good cut by cooking it too much. | | | | These are already tender in nature, cooking them for |
| So to do a proper indirect cooking roast, you should | | | | long durations will make them dry out too much. |