Slow Fire

ROASTING, INDIRECT GRILLING

One of my favorite ways to cook meats, vegetables and sides is over the slow fire of a kamado-style grill. This method of charcoal roasting on the Big Green Egg adds another layer of flavor, like the subtle notes of smoke provided by a wood-burning oven. The food is cooked indirectly, with temperatures that generally range from 300 to 450°F (150 to 230°C). While the higher cooking temperature helps promote browning and caramelization, the hot air circulates around the food, ensuring that it cooks evenly on all sides. This indirect grilling setup is very much like the EGG setup for smoking; however, no smoking wood is used to flavor the food. This is the perfect way to cook fun and delicious comfort foods on your grill. Are you in the mood for a New Orleans–Style Barbecue Shrimp appetizer or Dry-Rubbed Hot Wings with BBQ Ranch Dressing? How about Savory Roast Beef with Mushroom Gravy or Creamy au Gratin Potatoes? In this chapter, I will show you how to make these satisfying dishes and more on your Big Green Egg. You may never want to use your kitchen oven again!