Grilling and broiling, two of the most popular cooking methods in the US, especially in hot weather. There are those who know the difference between grilling and broiling, and others do not. You do?

Simply put, grilling is quick cooking over high heat, while barbecue involves a slower, lower heat cooking method.

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 if the meat is left too long 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 barbecue sauces, so that 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 carmelize over high heat. When you grill food, you need to pay attention to it so that it does not overcook. You have to stay by the grill all the time.

The barbecue is usually done on charcoal or wood, although gas can be used. I have seen kalhua pork cook slowly on a gas grill, but typically, rotisseries use charcoal or wood. The meats that are often used in barbecues are tougher cuts of meat, such as beef brisket or pork ribs. These meats benefit from the long and 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, the barbecue sauce can be spread over the meat during the cooking process, forming a delicious glaze on the outside of the meat. Sometimes apple juice is drizzled over meat to keep it moist and flavorful. Moist wood chips added to the fire add a delicious smoky flavor to the meat.

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

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