Americans love to cook outdoors, so much so that its considered a national pastime. When it comes down to the types of outdoor cooking, for many it comes down to this: BBQ’ing vs. grilling. Which is better? What’s the difference? While they are often used as interchangeable terms, there are some differences. Here are a few things to know about BBQ’ing and grilling that may help answer some of your questions.
Barbecue (or BBQ) is the term given to cooking over low heat (225 degrees or less) over a long period of time (up to 20 hours) with smoke. A barbecue or smoker allows you to cook meat in a closed environment. When meat is cooked using this technique, the results are tender and juicy, even if you’re using a tougher cut of meat. The combination of smoke and moisture from a slow cook over low heat that coats the meat, is what turns cuts of meat like ribs, whole chickens or large slabs of brisket into melt-in-your-mouth, fallin’ off the bone flavorful delights. When it comes to BBQ’ing, the smoke is the key. If you ask world-famous cooks what makes a BBQ a great BBQ, they’ll tell you that the intense, flavorful, reddish smoke ring that encompasses the cooked meat is the “red badge of honor.”