Direct cooking
Direct cooking, that is to say directly above the heat source, is the most common. We usually cook steaks, kebabs, and fish steaks that way. It is not suitable for all foods. Slightly sweet rubs and large pieces of meat will tend to burn before the meat is completely cooked. In this case, indirect cooking gives better results.
Indirect cooking
This new technique of cooking is uncommon for most of us. The grill is prepared so that the fire burns on one side of the grill and cook the food on the other, or the coals are distributed on either side of the grill and the food is cooked in the middle. Without this technique, whole chicken, leg of lamb and other large pieces of meat would burn on the surface without having had time to cook properly inside. If your gas grill has two burners, just turn one on. If your grill has three burners, turn two on, those in front and rear or left and right, and cook the food in the center. It is important to close the lid. This type of cooking is part of new culinary trends in grilling. Indirect cooking is slower and requires a little less attention. You will have time to play the gentleman bartender. Another Bloody Mary darling?
