What Fires You Up?Grilling versus Barbeque
We would be remiss if we did not first address the age old question regarding the differences between Grilling and Barbeque. In essence, what we are attempting to explain here is the difference between grilling and barbeque, or, as many refer to as the direct versus indirect method, while attempting to avoid taking a side amongst the purists of the two camps. At GrillJunkie we encourage the practice and experimentation of both methods, …..again fortifying our motto, “Whatever Fires You Up!”
People often use the term barbecue when referring to foods that are grilled, but barbecuing and grilling are two very different processes.
Barbecuing
Barbecuing refers to foods that are cooked with a long, slow process using indirect, low-heat generated by smoldering logs, wood chips that smoke-cook the food. The fuel and heat source are separated from the cooking chamber, but the cooking chamber contains enough heat to slowly but properly cook the food over a long period of time. Along with heat, the cooking chamber fills with smokes, providing the food with its characteristically smoky flavor, which varies depending on the type of wood that is used for the fuel. The best temperature for barbecuing is between 200°F and 300°F. If the temperature rises above 300°F, it is considered grilling.
Grilling
Grilling refers to foods that are cooked more quickly and directly over high heat. The fuel and heat source are not separated from the cooking chamber thus providing for an environment that provides for high heat.
Grilling temperatures typically reach 500°F or more, but any temperature above 300°F is considered a grilling temperature.
The high heat of grilling sears the surface of meat, creating a flavorful browned crust.
More to come next post where we'll share a few recipes and continue the BBQ vs. Grilling theme by delving into Indirect vs. Direct Grilling.
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