DBpedia – Linked Data Fragments

DBpedia 2015-10

Query DBpedia 2015-10 by triple pattern

Matches in DBpedia 2015-10 for { ?s ?p "Indirect grilling is a barbecue cooking technique in which the food is placed to the side of the heat source instead of directly over the flame as is more common. This can be achieved by igniting only some burners on a gas barbecue or by piling coals to one side of a charcoal pit. A drip tray is placed below the food to prevent fat from the food igniting and generating a direct flame. Indirect grilling is designed to cook larger (e.g. pork shoulders, whole chicken) or tougher foods (e.g."@en }

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