As the summer months come upon us, there’s the smell of outdoor cooking in the air. But what, exactly, is cooking out there? What many people do not realize is that there is a difference between barbecuing and grilling. Despite the words being used interchangeably in conversation, there are several interesting distinctions. Finding out the difference is an interesting dive into cooking vocabulary, and can also help you discover different applications of the two techniques.
Let’s take a look at some of the elements that make up each practice, and where the differences lie.
Grilling
Grilling is exactly that – just grilling. This kind of cooking is about cooking meats or vegetables very quickly over a high heat. This is the kind of open flame cooking that can be done easily inside on a gas grill or broiler. Of course, even with this quick cooking method, you are going to want to use a wood or charcoal fire if you possibly can. The difference in taste is still very clear, and nothing beats natural fire.
The heat is going to be up around 400 degrees Fahrenheit for grilling. This means that it’s a great way to sear in natural juices. It’s perfect for a big juicy steak that you are going to want to leave pink in the middle. It’s also great for cooking a thin slice of chicken breast that will finish in a matter of minutes. Fish and other seafood is also ideal for quick, high-heat situations, because it is so delicate.
Barbecuing
While the Oxford Dictionary’s first definition is “a meal or gathering†with meats cooked over an open flame, the technical culinary meaning carries more details and specifications. Barbecuing is cooking meat for a long period of time over a low heat. Experts differ slightly, but most agree that a good temperature for a barbeque is around 225 degrees Fahrenheit or lower. You will also see recipes calling for cooking temperatures of up to 350 degrees Fahrenheit for less bulky cuts..
This slow cooking is done at a distance from the heat source, which will usually be wood, charcoal or gas flames or heat. It is popular to use this method on large bone-in cuts of meat. This could include a slab of ribs, a pork shoulder or a whole, bone-in Prime Rib. It’s also popular to take on a whole bird like a turkey or a couple of chickens.
So, you can see, the definition can get technical. There is good reason, though, why the idea of the barbecue party is so closely entwined with this style of cooking. The long preparation time does two things here. First, it necessitates a big cut of meat to make all the work pay off, so it’s a great reason to have a bunch of people over to help you eat it all. Secondly, because it is such a big endeavor that takes hours, a lot of excitement gets built up over the finished product. It is a reason for a whole party, and can make for the ultimate reveal at dinner time.
