"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum
Closed Thread
 
Thread Tools Display Modes
 
Old 03-17-2005, 11:34 AM   #1
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
Barbeque vs Grilling

This is a term and technique that is way too often misundertood or been diluted.

BBQ no matter how you spell it is a method of long/slow cooking over wood coals.

It is not a device you cook on.

It is not sauce.

Grilling is cooking high heat and fast, no matter what the heat source.

__________________

__________________
Raine is offline  
Old 03-17-2005, 12:44 PM   #2
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,734
i can't agree enough rainee. i am a griller; food is cooked directly over coals. i would love to learn the art of the 'cue, but i never have enough time. over the years, an old friend and i have done whole pigs and lambs on a spit, low and slow, but it was over coals, so i'm not sure what you would call that.

i have recently started to use all hardwood charcoal for grilling. i think kingsford sells it now in bags. and i use the newspaper chimney method to get them started. you can't beat the taste over real coals, not briquettes or (gasp) propane, and there's no chemical taste from the lighter fluid. propane grilling has it's merits like temp control, but you might as well just move your stove outside. also, i hate when someone starts their charcoal with a whole bottle of lighter fluid. the food cooked on it taste's terrible, even after the coals are all ash.
charcoal briquettes are ok, but all hardwood is the way to go for flavor. the briquettes are especially susceptible to the bad taste of lighter fluid, but do burn longer. a mix of a few briquettes and hardwood charcoal would help the grill burn more evenly.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now  
Old 03-17-2005, 01:57 PM   #3
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
Kingford has a lot of filler these days. Try to find some lump charcoal.
__________________
Raine is offline  
Old 03-17-2005, 02:14 PM   #4
Executive Chef
 
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
I've used lump hardwood charcoal and it burned incredibly hot. Did I do something wrong? :?
__________________
DampCharcoal is offline  
Old 03-17-2005, 02:14 PM   #5
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,734
yep, that's what i meant, lump charcoal. it's just chunks of charred hardwood, no fillers, coal, or other combustibles. smells just like a campfire, and the food cooked on it is delicious.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now  
Old 03-17-2005, 02:17 PM   #6
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
No DC, lump burns a little hotter.
__________________
Raine is offline  
Old 03-17-2005, 02:33 PM   #7
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,734
and it burns out a lot faster too, so you may have to add some to keep it going. or like i said, mix in a few briquettes to stretch it out.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now  
Old 03-17-2005, 03:14 PM   #8
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,263
Quote:
Originally Posted by Rainee
Grilling is cooking high heat and fast, no matter what the heat source.

Then sauteeing would be grilling. Or microwaving.

Most definitions of "grill" that I have seen either refer to the noun form as a device, a metal grate used to cook food over a direct heat source; or to the verb form, to cook food on a metal grate over a direct heat source. But I'll try to look it up in LG soon.

You're right, BBQ is not a device, but a "BBQ grill" is.

Lump charcoal is the only way to go for me. TJ's sells "Cowboy" brand at good prices.

When the 2 feet of snow melts maybe I'll drag the old girl back out!
__________________
jennyema is offline  
Old 03-17-2005, 03:22 PM   #9
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Rainee, I think the term 'BBQ' is one of those 'crossover' terms I was talking about in another topic.

Yes, you're absolutely right in your definition of 'low and slow', but I think it's just become common use to say 'let's BBQ some hot dogs Sunday' !
__________________
marmalady is offline  
Old 03-17-2005, 03:37 PM   #10
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
However, cooking on a bbq grill, doesn't make it BBQ.
__________________

__________________
Raine is offline  
Closed Thread

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:04 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.