As we said, grilling is cooking over direct heat. When grilling, we are seeking to cook smaller pieces of meat and vegetables faster than when barbecuing. Some of the foods that are excellent for grilling are chicken breasts, hamburgers, hot dogs, pork chops, steaks as well as sliced onions, squash, corn on the cob, and many more. Since the heat is directly beneath the meat, it requires more frequently basting/turning and attention to when the food is done. It also allows use of stronger flavored woods such as hickory and mesquite. In addition to everything else, it also takes less time for cooking and the pleasurable task of eating may commence earlier! Take notes!
Barbecuing, on the other hand, entails slower cooking with indirect heat and smoke with larger pieces of eat such as briskets, roasts, hams, whole chickens and turkeys, pork tenderloins and Baby back ribs It is Barbecue'n's hope and desire that each person takes outdoor cooking at a comfortable pace to ensure that the experience is both enjoyable and fun! No cheating now!
Using the information contained within these pages should allow each person to experiment, play and have a grand time trying out new skills, tips and techniques. To turn out great products, one usually screws things up occasionally. Mistakes are the best teacher of all! It won't be long before the neighbors smell their way into your backyard, so relax and enjoy the trip! Study hard!
Later on, we will discuss the individual peculiarities of both charcoal and gas grilling and barbecue-cooking. But for now, we will be discussing items that are in common to each form of outdoor cooking. Learn these items well for a firm foundation for future improvements. Review your notes!
Got this down? . . . . . . . GREAT, now lets move to the basic lessons . . . . . .