{"id":1528275,"date":"2020-08-31T18:40:25","date_gmt":"2020-08-31T23:40:25","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1528275"},"modified":"2024-01-03T05:14:00","modified_gmt":"2024-01-03T11:14:00","slug":"the-difference-between-barbecuing-and-grilling","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/the-difference-between-barbecuing-and-grilling\/","title":{"rendered":"The Difference Between Barbecuing and Grilling"},"content":{"rendered":"When the weather is nice, there's nothing like making dinner outdoors, over an open flame. But what do you call this cooking method\u2014grilling or barbecuing? The methods are similar, so it's no wonder many of us use the terms interchangeably. But the two techniques are quite different.\r\n\r\nWe asked Taste Recipes's culinary editor (and resident pitmaster) James Schend for his insight.\r\n

What Is Grilling?<\/h3>\r\n\"Grilling is what the vast majority of people are doing when they use these terms,\" James says. \"This can be done in two main ways: over direct or indirect heat<\/a>.\"\r\n\r\nThe tried-and-true method for cooking thinner cuts of meat like chicken, chops, burgers and hot dogs is direct heat. You cook your grub directly over the heat source, which sears the food quickly. This kind of heat is also ideal for playing around with grilled fruit<\/a> and vegetables.\r\n\r\nWhat about indirect heat? This is \"when foods are cooked at low to medium heat and the coals or flames are off to one side,\" James explains. You should stick to this method for heftier cuts like roasts, ribs and whole chickens<\/a>. You also want to grill over indirect heat if you plan on baking on the grill<\/a>.\r\n

What Is Barbecuing?<\/h3>\r\n\"While grilling can be done fairly quickly, barbecuing is the epitome of low and slow cooking over indirect heat,\" James says. He notes that smokers are the go-to for a BBQ but a grill can work for this method<\/a>, too. And temperature is key when it comes to barbecuing.\r\n\r\n\"The cooking temperature remains fairly constant between 225\u00b0 and 275\u00b0F. The most iconic characteristic people are looking for from barbecue is that smoky flavor and aroma. Traditionally these meats are cooked over a fire with plenty of flavorful wood added to create the smoke for part of the cooking time.\"\r\n\r\nYour best bets? James says hickory, apple and mesquite sit at the top of the list.\r\n

How to Master Grilling and <\/em>Barbecuing<\/h3>\r\nJames has a few brilliant tips to ensure your fare comes out perfectly each and every time.\r\n