Grill and Barrel

I know, seems like a oxymoron to me too. By my definition (and I think that of many others), BBQ is indirect cooking at low temps. Grilling, on the other hand, is cooking directly over a hot fire.

So imagine my surprise when my brother began to describe his method for grilling burgers, chicken breasts, etc. with an indirect setup on his Big Green Egg. Apparently, he leaves the platesetter in place, brings the temp up to 350 degrees or more, and cooks indirect.

Now I suppose you could argue that this is like cooking in an oven, but it's a method that I need to investigate.

Anyone else ever do any "indirect grilling"? Leave a comment an let me know.

Cheers,
Braddog