Grilling question
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I’m grilling a teriyaki pork tenderloin tonight, which I’ve done many, many times. When refreshing my memory on the right temp to cook to, the instructions said to grill over indirect heat. I’ve not done that on short cooks, just staying over the flames.
So what’s the purpose on a short cooks? I can see it if you are smoking on another multi hour cook, but short ones? Steaks? Chicken? Why not just roast it?
What say the pitmasters here?
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I’d split the difference probably. Like if I had 3 burners maybe place it in the middle and have the sides up higher. I’m NOT a pit master by any means but usually the indirect heat method (as you know) is because it’s a bigger slab of meat or is delicate and needs to be cooked more slowly and evenly.
