No matter what it s called, it s good eating
The words "grilling" and "barbecuing" are interchangeable and used for the same purposes. According to some experts, there is a difference.
Most backyard chefs are actually grilling rather than barbecuing. Grilling involves placing food directly over a heat source, such as coals or a gas-fired flame.
Barbecuing or smoking means cooking food slowly through indirect heat and smoke. It primarily involves wood-fired flames that produce smoke that slow cooks meat, adding extra flavor that coals or propane cannot.
Here are some basic tips for grilling or barbecuing:
— Make sure to clean the grill properly. Some people use a wire brush to clean away any food remnants. It's best to first heat the grill, cook off any remnants, and then brush off. This helps sterilize the surface before placing food on the grill.
— When the grill is hot, brush cooking oil on the grill so food won't stick and possibly tear. If using coals, let them burn a minimum of 30 minutes to cook off most of the chemicals.
— Try using wood or wood chips on top of the coals to give food extra flavor. Cooking woods could include oak, maple, and mesquite. Stay away from soft woods like pine. To produce more smoke, soak wood in water before cooking.
— To avoid uneven cooking, do not overload the grill with food. For best results cook fewer pieces at a time to preserve the presentation and quality of the food.
— Monitor the grill at all times. It's easy to overcook food over an open flame. Turn meat and marinate often. It is always better to slow cook meat.
— Serve meat right away. Meat will continue to cook after it's removed from the flame. If left to set too long, it will dry out and become less appetizing.
