When it comes to barbequing, there are two main schools of thought for the techniques that you can use.
The first of these techniques and the most popular method for those who grill in their back yards is the style where the food is cooked directly over the source of heat. This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners. Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique. If sauces are desired, they can be added before hand, during the cooking process, or even after the food comes off the grill. These choices will all create different and enjoyable tastes and flavors.
The second barbeque cooking technique uses heat indirectly. This is more appropriate when youre cooking much larger or whole cuts of meat, such as especially thick steaks, roasts, a whole hog, or a pork shoulder. When youre cooking using this method, the food is cooked away from the actual source of heat. This usually requires a water pan of some kind in order to...
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