Indirect Grilling Techniques Improve Outdoor Grill Options and Flavor

Grilling outdoors is one of the most delicious and health-conscious ways to prepare meals. Natural gas grills also bring a lot of fun to the cooking experience, allowing chefs to explore new recipes. For instance, the ability to choose between direct or indirect grilling gives both commercial kitchens and backyard barbecue enthusiasts the chance to cook thick cuts of meat, whole chickens, and vegetables in a distinctive manner. While direct-heat grilling works great for flame-seared burgers, certain dishes benefit greatly from a more refined approach.

The Logic Behind Indirect Grilling

Indirect grilling, as the name suggests, involves placing food away from the direct heat source and slow-cooking it instead. This often requires some essential accessories such as a grill timer and a secondary grill rack. Home chefs and foodservice providers like caterers or restaurants with outdoor patios frequently opt for pedestal grills due to their space efficiency and affordability. The AEI Legacy series of natural gas grills has been gaining popularity as a premium choice.

People who already enjoy the advantages of outdoor grilling know that cooking directly over an open flame has its limits. While it does seal in the juices of many steaks, burgers, seafood, and veggies, the intense flavor can sometimes overpower your palate. However, grilling thick cuts of meat, chicken, and other proteins works best when cooked slowly.

Using indirect methods on properly equipped pedestal grills can elevate your culinary options. Those premium cuts that were once limited to oven preparation can now be perfectly grilled outdoors. This could impress your friends and family or even help boost your food business.

Exploring Indirect Grilling Methods

Before diving into the three primary indirect grilling techniques, it's important to note that indirect grilling is best performed on natural gas grills like AEI's commercial and residential Legacy lines. Attempting indirect grilling on charcoal grills can be challenging, as these devices are not designed or equipped for this method. Blocking direct heat, managing grease traps, and maintaining consistent temperatures can be logistically complex and imprecise. Natural gas grills, however, are specifically built for indirect grilling, making the process smoother and more efficient.

• Side-Slot Grilling: This technique involves turning on burners located away from the food and letting the radiant heat slowly cook it. It’s straightforward when using a high-quality outdoor grill.
• Rack-Level Grilling: This technique places food on a rack positioned above the heat source. Many chefs prefer to set it and forget it, relying on their grill timer for precision.
• Sear and Grill: Combining direct and indirect grilling, this technique allows chefs to first sear the food and then move it to an indirect setting—or vice versa. It offers the best of both worlds.

In terms of grilling excellence, indirect techniques enable chefs not only to preserve smoky flavors, sear textures, and caramelized juices but also to introduce new food options and thicker cuts of meat. This opens up endless possibilities for enhancing your culinary creations.

Trending Outdoor Grill Options

One of the biggest shifts in natural gas grill trends has been the introduction of infrared rotisseries. This trend aligns with the growing demand for pre-cooked rotisserie chickens from major supermarkets. As a result, home chefs and food businesses are increasingly investing in accessories like side shelves for extra prep space and grill timers. Having a reliable timer is essential, particularly when handling rotisseries and mastering indirect grilling techniques.

AEI natural gas grills can be purchased fully accessorized or upgraded anytime. These innovations are shaping the future of outdoor grilling, offering new opportunities for both amateur cooks and professional chefs alike.