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The Difference Between Grilling And Barbecuing; Did you know there was one??
Topic Started: Apr 13 2007, 08:50 AM (405 Views)
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The following explanation is taken in excerpts from The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker.

Grilling: The central fact about grilling is that it is generally a high heat cooking method, which involves cooking relatively tender foods quickly over a hot fire. When food is exposed to the direct heat of the flames, a seared crust develops on its exterior. Tender cuts of meat such as beef, pork, or lamb grill beautifully, as do shrimp, scallops, and firm textured fish such as tuna, swordfish, and mahi mahi.

Steaks and chops are extraordinarily well suited to grilling. Avoid excessively thick cuts, which tend to char outside before they are cooked through; an inch and a half should be the thickness limit for individual servings. Oil the cooking grate before you begin grilling.

Barbecuing: While grilling is quick and hot, barbecuing is slow and low. Barbecuing involves cooking whole pigs or lambs or one of the large tougher cuts of meat (such as beef brisket or pork shoulder) in an enclosed space with the hot smoke of a wood fire. The temperature is usually kept at around 220°F: the very slow cooking causes the meats connective tissues, called collagen, to dissolve into tenderness. Because of the moisture of the enclosed space, barbecuing resembles the most heat method of pot roasting, transforming tough meat into a tender smoke-tinged treat. The crusty smoky exterior provides a satisfying chewiness that contrasts perfectly with the moist richly flavored inner meat.

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