As summer comes around, everyone heads out of their cosy homes and onto the backyard to do some barbecuing…or maybe grilling. What’s the difference anyway? They are both savoury and delightful. The words “barbecue” and “grill” have always been used interchangeably. It turns out though, that there is a significant
difference between these two.
Different kinds of meat and poultry require different temperature ranges as well as various amounts of time by which to cook them. Just some snippets of advice, seasoned chefs suggest not to play or move the meat around too much while cooking. Better to leave them be in order to get those mouth-watering grill marks you consistently see on photos. Also, if the meat sticks to the grill a bit when you try to flip it, wait, for it is not yet ready.
Grilling is the way of cooking foods hot and fast, ordinarily at over fifty degrees Fahrenheit with the lid up. It is done over direct heat, where the gas or charcoal flame is directly below the meat. This is what people commonly do in their backyards with their family and friends on a clear summer night. This is also what is generally meant when people say “barbecue”.
Steaks, pork chops, hamburgers and hotdogs are the staples of grilling. Seafood, vegetables and even some fruits are great too.
Barbecuing means cooking food in quite a low and slow manner. Cooking is done over a very low heat of about 200 degrees Fahrenheit or lower for a pretty long time. It may take hours to even a whole day. This one needs a lot of patience.
Barbecuing is done with indirect heat with the lid closed. The chamber where the meat is laid is connected to the heat source thereby the meat is not directly over the fire as compared to grilling. The heat source for barbecuing is either charcoal or wood. The meat can absorb the various smoky flavours the different types of wood give off, thus, the flavour of the barbecue may sometimes depend on the kind of wood used. The more frequently used cuts of meat for barbecuing are the ribs, beef brisket, pork shoulders or whole turkey and chicken. These meat cuts are generally tougher and for them to be good and tender, the low, slow heat of a barbecue is most recommended. The most tender and flavourful meats are ordinarily cooked after a very long time.
Marinades, sauces, and spices
Marinades are consistently used for food meant to be grilled. For the meat to fully absorb the flavours and some liquid from the marinade, soak it in for a couple of hours to overnight. Afterwards, discard the marinade and cook the meat hot and fast on the grill for a juicy, delicious meal.
Barbecue sauces and spices can be used either with grilling or barbecuing. You may rub them on to the meat prior to cooking or sprinkle your favourite seasoning sparingly before putting them on the grill. Hungry and craving for those slabs of the juiciest, most savoury steaks yet? Save your grilling skills for some other time and just step into Meatworksco restaurant in Melbourne, a pleasure palace of meaty goodness.