My first thought was, "What, did Denny write the article?" But no, it's Ted Hausotter, and I'm pretty sure he fly sparges.
Anyway, those directions both appear in the extract version of the recipes, not in the all-grain. So if you're an all-grain brewer, disregard, mash at 151F and sparge as normal.
If you're an extract brewer using steeping grains (and the question IS in the extract/partial mash section), then you just drain the liquid from the bag of grains. You can rinse the grains to get more sugar/color out, but it's not strictly necessary.
<edited for clarity>