GRILLING

This is what most people do in their backyards for dinner. This is also what most of us mean when we say “barbecue.” Grilling is cooking foods hot and fast (usually 500-550 degrees Fahrenheit, or higher). It is usually done over direct heat. Meats like steakspork chops, seafood, hamburgers, and hot dogs are great for grilling. Many vegetables and some fruits are also great cooked on the grill. Grilling is done over direct heat, where the flame (either gas or charcoal) is directly below the meat.



BARBECUING

Barbecuing is cooking foods low and slow. Barbecuing is usually used for cuts of meat like ribs, pork shoulder, beef brisket, or whole chickens or turkeys. These types of meats tend to be tougher, and need the low, slow heat of a barbecue (or a slow-cooker) in order to get them good and tender. Barbecued food is cooked over very low heat (usually 225 degrees Fahrenheit or lower) for a very long time (hours, or even all day long). Barbecuing is often done with indirect heat, where the heat source is connected to the chamber where the meat is held, but the meat is not directly over the flames like on a grill. Charcoal or wood are commonly used as the heat source for barbecue. Different types of wood give off different smoky flavors that the meat can absorb. The best barbecue chefs pride themselves on a very long cooking time to get the tenderest, most flavorful meat.