Grilling Vs. Barbecue

Grilling and broiling, two of the most popular cooking methods in the US, especially in warmer climates. There are some who know the difference between grilling and roasting, and some who don’t. You?

In a nutshell, grilling is fast cooking over high heat, while grilling involves a slower cooking method over lower heat.

Grilling is usually done over a gas flame or hot coals. Tender cuts of meat are best for this cooking method. Quick cooking and high heat seal in the juices, creating a juicy piece of meat, but leave the meat too long and it will dry out, as with any dry cooking method. Barbecue sauces can be used, but since the heat is so high, it should be added right at the end of the cooking time, especially for sweeter barbeque sauces, so the sugar in the sauce doesn’t burn. Vegetables and fruits can also be grilled as they do not need a long cooking time. Peaches and pineapple are particularly good for grilling, the natural sugars in the fruit caramelize over high heat. When you grill food, you need to pay attention to it so that it doesn’t overcook. You have to stay by the grill the whole time.

The barbecue is usually done with charcoal or firewood, although gas can be used. I’ve seen kalhua pork being slow cooked on a gas grill, but usually the grills use charcoal or wood. The meats that are usually used in the barbecue are the tougher cuts of meat, such as beef brisket or pork ribs. These meats benefit from the long, slow cooking process, becoming so tender that they simply fall off the bone. Since the cooking process is slower and the heat is not as high as grilling, barbecue sauce can be brushed over the meat during the cooking process, forming a delicious glaze on the outside of the meat. Apple juice is sometimes sprinkled on the meat to keep it moist and flavorful. Moist wood chips added to the fire add a delicious smoky flavor to the meat.

Some meats, like chicken, will benefit from any cooking method. It’s great either grilled quickly with a glaze or barbecue sauce applied towards the end of the cooking time, or grilled slowly, soaking up the flavors of the smoke.