Barbecue is really when you are grilling meats for a longer period of time. Generally you will be using indirect heat. Indirect barbecuing is when you are cooking the meats beside the flames and not directly over them. It’s used for large or tough cuts of beef, such as whole chickens, turkeys, and briskets.
To cook indirectly on a charcoal grill, you rake the hot coals into 2 piles at opposite sides of your grill. Place a drip pan under the grate and below the meat so you can catch the fat drippings, which will keep the flames from igniting.
Using a gas grill, just turn off 1 of the burners and place the meat over the unlit burner.
Using indirect grilling, you have to always cover the grill so it retains the heat and acts more like an oven. Turn the meat when it is ready and don’t continually lift the hood to check on it. The idea is to keep a high temperature so the meat can slowly cook and when you are continuously lifting the lid to check it or turn the meat, you lose heat.
Actually you should not be continually turning meats even when grilling. We’ll discuss that later.