When grilling food by the indirect method, including barbecuing, it’s a good idea to use a drip pan.
The drip pan serves two purposes: First, it collects the drippings from ribs, ducks, and other fatty foods. Second, Some grill jockeys use it to hold water, beer, wine, marinades, and other flavorful liquids to create a steamy environment that keeps the food moist during prolonged cooking.
The disposable aluminum foil roasting pans that you find in supermarkets make great drip pans. When you are indirect grilling, place the pan between the mounds of hot coals under the grate.
Many gas grills have built-in drip pans. If yours does, you don’t have to add another.
This When to use a Drip Pan recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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