Barbecuing with indirect heat

WHAT’S THE DEAL? You put the food near, not over, the coals and cook over a low heat (low for a barbecue, that is…).  

HOW TO SET UP Not all barbecues are suitable – check the instructions. You’ll need one with air vents in the base and a lid (like the Weber kettle barbecues). Open the vents (fire needs oxygen to burn) and light the coals. When ready (see left), arrange them into two piles at opposite sides of the barbecue. Put a disposable foil roasting tray in the centre as a drip pan and fill with 3cm water. Put the cooking rack on top. 

THE TEMPERATURE Most indirect barbecuing is done at a moderate heat (about 160°C). If you or your barbecue has a thermometer, great, but if not, try this: hold your hand about 3cm above the grate and count ‘Mississippis’ (1 Mississippi, 2 Mississippi, etc) until you have to remove your hand because the heat is uncomfortable (be sensible): 1 Mississippi = too hot; 3 Mississippis = moderate heat (perfect); 6 Mississippis = too cool. Keep the lid closed as much as possible to maintain an even temperature. To keep the fire ticking over, add about 12 fresh coals per side every hour.

TIME It’s slow cooking, so set aside at least 2-3 hours (depending on the weight of the meat). 

Try Wyatt’s prime rib of beef at the delicious. barbecue,