Indirect cooking is a method of grilling certain cuts of meat, like roast, that take longer than 20 minutes to barbecue. This cooking method is credited on the website www.weberbbq.co.uk as being invented by the Weber-Stephen barbecue grill company in the 1950's. The concept of indirect cooking is to avoid any part of your roast, or other larger cuts of meat, being placed directly over charcoal on a grill. Indirect cooking roasts the meat the same way you would in a convection oven, with heat circulating around every side of the meat.
Things You'll Need
- Weber Q grill
- Charcoal briquettes
- Disposable aluminum pan
- Beef roast
- Salt and pepper for seasoning
- Meat thermometer
Indirect Cooking Method
Open the Weber Q barbecue grill lid and pour coals evenly over the charcoal grate in two rows, leaving a space in the middle of the grate for a drip pan.
Place the drip pan onto the grill between the two rows of charcoal. Pour a half cup of water into the drip pan.
Ignite the charcoal. Allow the briquettes to warm up for 25 to 30 minutes. This is the point where they will reach the ideal temperature for indirect grilling.
Season the roast beef with salt and pepper. Place on the hot grill directly over the drip pan.
Close the Weber Q lid. Cook the roast for 25 to 30 minutes per pound. Insert a meat thermometer into the roast to test for the desired doneness. A rare roast will read the temperature of 120 to 125 degrees. A general rule of thumb is that roast cooked with indirect heat tastes better at a temperature of medium (140 to 145 degrees).
Remove the roast from the barbecue. Place on a cutting board or plate and let the roast rest for 15 minutes. The roast will continue to cook, and it will retain more of its juices than if it is cut right away.
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