As we discussed earlier in this blog, the outdoor season for the Swedes has begun and with that comes the barbecuing. On a beautiful Saturday afternoon /evening the barbecue smoke is as thick as the Lutzen smog over the Swede´gardens. Some people say that they are grilling and some say that they are barbecuing. Do you know the difference between these two cooking methods? Both methods makes amazing food, however there is a difference.
Grilling - This is what most people do in their backyards for dinner. This is also what most of us mean when we say “barbecue.” Grilling is cooking foods hot and fast. It is usually done over direct heat. Meats like steaks, pork chops, seafood, hamburgers and hot dogs are great for grilling. Many vegetables and some fruits are also great cooked on the grill. Grilling is done over direct heat, where the flame (either gas or charcoal) is directly below the meat.
Barbecuing - is cooking foods low and slow. Barbecuing is usually used for cuts of meat like ribs pork shoulder, beef brisket, or whole chickens or turkeys. These types of meats tend to be tougher, and need the low, slow heat of a barbecue in order to get them good and tender. Barbecued food is cooked over very low heat for a very long time (hours, or even all day long). Barbecuing is often done with indirect heat, where the heat source is connected to the chamber where the meat is held, but the meat is not directly over the flames like on a grill. Charcoal or wood are commonly used as the heat source for barbecue. Different types of wood give off different smoky flavors that the meat can absorb. The best barbecue chefs pride themselves on a very long cooking time to get the tenderest, most flavorful meat.
Are you a griller or a barbecuer?