About: Indirect grilling

Facets (new session)
Description
Metadata
Settings
- Rule:
- Inverse Functional Properties:
- "Same As":

About: Indirect grilling Goto Sponge NotDistinct Permalink

An Entity of Type : yago:Technique105665146, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)
QRcode icon

http://dbpedia.demo.openlinksw.com/describe/?url=http%3A%2F%2Fdbpedia.org%2Fresource%2FIndirect_grilling

Indirect grilling is a barbecue cooking technique in which the food is placed to the side of or above the heat source instead of directly over the flame as is more common. This can be achieved by igniting only some burners on a gas barbecue or by piling coals to one side of a charcoal pit. A is placed below the food to prevent fat from the food igniting and generating a direct flame. Indirect grilling is designed to cook larger (e.g. pork shoulders, whole chicken) or tougher foods (e.g. brisket, ribs) that would burn if cooked using a direct flame. This method of cooking generates a more moderate temperature (about 275–350 °F) and allows for an easier introduction of wood smoke for flavoring.

Attributes	Values
rdf:type	topical concept yago:WikicatCookingTechniques yago:Ability105616246 yago:Abstraction100002137 yago:Cognition100023271 yago:Know-how105616786 yago:Method105660268 yago:PsychologicalFeature100023100 yago:Technique105665146
rdfs:label	Indirect grilling (en)
rdfs:comment	Indirect grilling is a barbecue cooking technique in which the food is placed to the side of or above the heat source instead of directly over the flame as is more common. This can be achieved by igniting only some burners on a gas barbecue or by piling coals to one side of a charcoal pit. A is placed below the food to prevent fat from the food igniting and generating a direct flame. Indirect grilling is designed to cook larger (e.g. pork shoulders, whole chicken) or tougher foods (e.g. brisket, ribs) that would burn if cooked using a direct flame. This method of cooking generates a more moderate temperature (about 275–350 °F) and allows for an easier introduction of wood smoke for flavoring. (en)
foaf:depiction
dcterms:subject	Indigenous cuisine in Canada Native American cuisine Cooking techniques Culinary terminology Barbecue Culture of the Pacific Northwest
Wikipage page ID	2084556 (xsd:integer)
Wikipage revision ID	1094504749 (xsd:integer)
Link from a Wikipage to another Wikipage	Indigenous cuisine in Canada Beer Beer can chicken Salmon Beverage can Pizza Native American cuisine Loimulohi About.com Cooking techniques Culinary terminology Finland Barbecue Ted Reader Barbecue Culture of the Pacific Northwest Roasting Smoking (cooking) Fire pit Western Red Cedar Northwest Coast Indians Heat source Gas barbecue dbr:Drip_tray
Link from a Wikipage to an external page	https://archive.org/details/beercanchicken7400raic http://bbq.about.com/od/grillinghelp/f/f060604d.htm
sameAs	Indirect grilling Indirect grilling Indirect grilling Indirect grilling Indirect grilling
dbp:wikiPageUsesTemplate	dbt:Cite_book dbt:Cite_web dbt:Multiple_issues dbt:Original_research dbt:Portal dbt:Refimprove dbt:Reflist dbt:Barbecue dbt:Cooking_techniques
thumbnail	wiki-commons:Special:FilePath/Beer_can_chicken.jpg?width=300
Link from a Wikipa... related subject.	dbpedia-de:Indirektes_Grillen
has abstract	Indirect grilling is a barbecue cooking technique in which the food is placed to the side of or above the heat source instead of directly over the flame as is more common. This can be achieved by igniting only some burners on a gas barbecue or by piling coals to one side of a charcoal pit. A is placed below the food to prevent fat from the food igniting and generating a direct flame. Indirect grilling is designed to cook larger (e.g. pork shoulders, whole chicken) or tougher foods (e.g. brisket, ribs) that would burn if cooked using a direct flame. This method of cooking generates a more moderate temperature (about 275–350 °F) and allows for an easier introduction of wood smoke for flavoring. While placing the food to one side of the fire places the food further from the heat source and thus reduces the intensity of the radiation, the food is still exposed to direct radiation from the fire. Other variations of indirect grilling place a physical barrier between the food and the fire. One method is to place a plank or an unperforated tray on the grill as a base upon which to cook. If the plank is made from wood and is soaked before grilling, the wood can then be used to impart flavor to the food. Another method of indirect grilling is to place a physical barrier such as a pizza stone between the fire and the food. The heat rises from the fire around the edges of the barrier and then circulates around the food. Most brands of kamado style outdoor cookers have accessories known as heat deflectors which can be placed above the fire and below the food grate. In the 1990s it became popular to stand a chicken on an open can of beer or other canned beverage inserted into the cavity when indirect grilling, a preparation known as "beer can chicken". Some believe that the contents of the can boil and flavor the food with the consequent vapor, however rigorous tests have invoked skepticism on this point. (en)
gold:hypernym	Technique
prov:wasDerivedFrom	wikipedia-en:Indirect_grilling?oldid=1094504749&ns=0
page length (characters) of wiki page	5333 (xsd:nonNegativeInteger)
foaf:isPrimaryTopicOf	wikipedia-en:Indirect_grilling
is Link from a Wikipage to another Wikipage of	Beer can chicken List of Good Eats episodes List of cooking techniques Cookware and bakeware Planking Loimulohi Fire & Flavor List of spit-roasted foods Plank cooking Plank grilling
is Wikipage redirect of	Plank cooking Plank grilling
is foaf:primaryTopic of	wikipedia-en:Indirect_grilling

Faceted Search & Find service v1.17_git139 as of Feb 29 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 08.03.3330 as of Mar 19 2024, on Linux (x86_64-generic-linux-glibc212), Single-Server Edition (378 GB total memory, 60 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software