Quote:
Originally Posted by rusnak
Can't you just use indirect heat? I have a lowly Weber gas grill and I just turn off the middle burner.
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That's what I have to do to cook things like chicken thighs, burgers or steaks. Heat the damn thing up hot on one side, turn that side off and the other side on, then close the lid. That allows the fat to drip down through the grill but keeps it from igniting.
Keep the fire going on the side with the fatty food and it will char it. As in, turn it into charcoal...