Grilling Fine Pieces of Meat, Fish and Poultry
We do not actually consider grilling as true barbecuing - it's grilling. That's not to say that grilling is not 100% good tasting. On the contrary, it is excellent. Barbecuing utilizes an indirect heat source producing smoke and heat to cook the meat over longer periods of time thus creating fine pieces of meat.
Grilling, as opposed to smoking, produces a distinctively different-tasting meat. The difference is apparent in both surface texture and overall taste. Smoking is the primary method to cook larger pieces of meat. These larger pieces consist of briskets, turkeys, roasting chickens or pork roasts. Grilling, on the other hand, utilizes much smaller pieces of meat placed directly over the heat, turned frequently.
For example:
Meat |
Smoking |
Grilling |
Beef |
Brisket |
Steaks |
Pork |
Roast |
Chops |
Turkey |
Whole |
Breasts |
Chicken |
Whole |
Pieces |
Fish |
Whole |
Filets |
Types of Grills
 There are many types and sizes of wood and charcoal grills on the market today. They range from the typical 'backyard grill' which may be purchased at the grocery or drugstore up to and including the professional grill which will last many years and is capable of grilling up to 100 or more pounds of meat. The larger wood grills usually have an adjustable grilling surface which can be raised or lowered utilizing a pulley system. The classic wood grill is capable of handling approximately 20 to 80 pounds of meat at one time with all of the meat being raised or lowered at the same time. There are some grills which provide different height cooking surfaces. The larger the grill, the easier the heat source is to control. Besides, it offers you large amounts of excellent grilled meat for ultimate consumption. Just think of all the new friends you will be making. 'Cook it and they will come!
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