Grilling over indirect heat means first browning your meat or poultry over a grill's flame, and then moving it to a side of the grill where there is no heat source. By closing the grill's cover, you allow the food to cook as though it were in an oven. Chef David Kamen of The Culinary Institute of America demonstrates this process on a lamb top round, which he first browns, and then cooks under the closed grill cover for 20 to 30 minutes.
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Hi, I'm Chef Dave Kamen from the Culinary Institute of America, and I'm going to show you this kitchen basic: how to grill with indirect heat.
Today we'll be grilling with indirect heat. Indirect heat is a method you can use for larger things: whole chickens or even a pork roast, or possibly even something that takes a lot longer to cook - like a small brisket or even some short ribs. Today we're working with a lamb top round. We have a plate with some olive oil on there, so we'll just rub our lamb top round in a little bit of olive oil to lubricate it. I'm going to sprinkle kosher salt all the way around it, and a little bit of ground black pepper.
Our grill has been preheating for the last twenty or thirty minutes. We're going to open it up, and just take our grill brush and gently brush the rods to get any baked-on food particles off. Then we have an oily cloth that we're going to use to wipe the rods nice and clean: that'll get any dust off those rods, and also lubricate the rods, which will help keep our lamb from sticking.
The grill itself, on the left-hand side here, is set on high, and then the right-hand side is actually turned off. That will allow us to brown the lamb on the hot side, and then we move it off to the cool side, we close the lid - and we'll be able to use our grill almost like an oven. That will allow our lamb to cook nice and slow, slow and low, develop some good flavor, and come out really tender and absolutely wonderful.
First we'll lay our lamb on the hot side of the grill, and we want to just let it get nice and brown all the way around. What we're doing here really is developing flavor. Every couple of moments we'll take it and just roll it around. We want to get some good browning all the way around; we're just looking for nice, even browning - not too dark, because it will darken as it finishes cooking on the indirect side.
We're just about good to go. Our lamb is looking nice and brown pretty much all the way around. So we'll move it all the way over to the other side, the side that's not turned on, where it's a little cooler. We'll go ahead and close the lid, and check back in about twenty to thirty minutes, depending on how well done you like it. And that's basically how we do the indirect grilling method.