Indirect grilling
Barbecue method placing food beside, not over, the flame.
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Indirect grilling is a barbecue technique where food is placed to the side of or above the heat source rather than directly over the flame. This method uses a drip tray to prevent fat from igniting and is intended for larger or tougher foods that would burn under direct heat. It produces a moderate temperature range and facilitates the addition of wood smoke for flavor.
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Plank cooking
Plank cooking, or planking, involves roasting or baking food on wooden planks, a practice found in several pre-modern traditional cuisines. The Finnish dish loimulohi ("blazing salmon") exemplifies this, while Northwest Coast Indians used Western Red Cedar planks to cook Pacific salmon.
Planks may be placed directly over flames or stood on edge facing the fire, infusing food with natural wood oils and moisture. Restaurants have long served salmon cooked on planks, and with pre-cut boards now widely available, home cooks also experiment with the method. Planking can be done in an oven for breads, pastries, and savory dishes.
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Sources
Compiled from Wikipedia and the sources listed below. Text from Wikipedia is available under CC BY-SA 4.0; this entry is adapted from it.
- Wikipedia: Indirect grilling (CC BY-SA 4.0).
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