To cook foods on an outdoor grill over a drip pan with the coals banked (or other heat source) on one or both sides of the drip pan. Indirect heat is used for cooking larger cuts of meat or less tender cuts of meat.
After years of making this recipe, I have yet to find a better grilled chicken. The cooking technique makes it so juicy and tender, you won’t want to fix a whole chicken any other way.—Shirley Hodge, Bangor, Pennsylvania
These delectable wings are so easy to make, and they offer year-round versatility, from summer cookouts to autumn tailgates. My husband likes them so much he'll stand out in the snow to grill them! —Lisa Linville, Randolph, Nebraska