BBQ or Grilling as Defined by the Campside Chef
I just love bringing you these guest articles! New perspectives, new recipes, new ideas from some really great cooks. This guest post is from Ronald Loeber from www.CampsideChef.com. Ron presents his take on BBQ vs Grilling, hope you enjoy his perspective!
Barbequing & Grilling…Are they the same?
A lot of people confuse these two cooking techniques. You wouldn’t barbeque a burger, unless you want a hockey puck for dinner. You wouldn’t grill a beef brisket. Slapping barbeque sauce on some grilled chicken doesn’t make it barbequed chicken. How many times have you been invited to a “barbeque” only to find out its only hamburgers & hotdogs? I’m going to shed some light on the two different techniques and hopefully this will get you some points at your next outdoor cooking adventure.
Barbeque defined: Well, this is my take on it at least. Barbeque is supposed to be at low temperatures, usually between 225°F & 275°F but can vary 25°F either way. Barbeque is a slow process and that’s the fun part of it. It gives you more time to enjoy the party! You will also have everyone salivating with the awesome scents coming from your barbeque. Barbeque should take hours to prepare, not minutes. Usually tougher cuts of meat are used like beef brisket. Ribs are another favorite. Marinades are often used to help break down the connective tissue that makes meat so tough. The use of charcoal and different types of wood such as hickory, mesquite & oak are mainstays of the barbeque master. I have an inventory of fourteen different types of wood to smoke from with each one infusing a different flavor into my food.
Grilling defined: this cooking technique is defined by much higher temperatures, around 500°F. The meat is seared which caramelizes the outside surface. The process of caramelization brings the naturally occurring sugars to the surface of the meat and gives it that great taste we are accustomed to when grilling. Grilling is a short process that takes minutes, not hours to prepare. Marinades may be used but wouldn’t recommend it for tender cuts of meat such as New York strip, porterhouse or t-bone steaks. Grilling is also characterized by using smaller, individual sized portions. Charcoal is also used to grill, but foods usually don’t grill long enough to get that deep rich smoky flavor that is associated with barbequing.
Although there are some common traits to barbequing & grilling, in the end they are not the same. The important thing to remember is the type & cut of meat should define which one of these cooking methods you use. Don’t be afraid to use your grill like a barbeque. Set the temperature down low and add some wood chips into the mix. These definitions are not set in stone; they are guidelines to go by. Use your imagination and impress your friends the next time you have an outdoor cooking adventure!
Ron Loeber,
Campside Chef
Ron Loeber can be found at www.Campsidechef.com sharing camping recipes, videos and stories. Ron is an avid camper dispensing great tips to all of his fans, making thier next camping trip a whole lot better than their last!
Thanks Ron – hope to see you back with another great article soon.
Gary
