Many foods benefit from being cooked to the side of the heat source, using indirect heat. Indirect grill heat means having flames on one side of the grill and the food on the other. It works well for large foods like whole chickens, beef roasts, racks of ribs, and any other poultry or meat that needs a lot of time to cook. Indirect grilling enables you to successfully cook through the middle of the protein before the outside burns. If you have a large grill with several burners, try placing your meat in the middle and light the burners on either side. If your gas grill is too small for this setup, place the food on one side and light the burner on the other. You should rotate your meat to cook it evenly.