First things first - you need to avoid 'fridge chill. Similar to when cooking meat in the kitchen, you need to take your meat out of the fridge around 20 minutes before you are due to cook it. Letting it come to room temperature means that you avoid the meat being too cold when it hits the grill and possibly burning on the outside before it’s cooked through to the middle. This is especially important with chicken, sausages, and any other pork for obvious reasons. It’s still important to do this with beef burgers and steaks to ensure your meat is as rare or well done as you like it.
Direct cooking is the most common method on the barbecue. Great for thin cuts like steaks, burgers, and sausages - they are placed directly over the heat on the BBQ. Direct cooking allows you to take advantage of the high temperatures within the barbecue for searing the meat, resulting in great flavour and texture to the meat.
Indirect cooking methods is when the meat is placed next to, not directly over, the heat source. With this method, the barbecue acts like an oven so is ideal for cuts like chicken that require slow cooking on a lower heat.
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