Barbecue Basics: How to BBQ

 Photo by Z Grills Australia / Unsplash

Courtesy of Cuisine at Home

Today's fast-paced world may not seem like it would embrae the "low and slow" gospel of barbecue. But at the end of the day, the real satisfaction is knowing that good things really do come to those who wait! Now it's time to slow the pace and add smoke to the fire.

What's the difference between grilling and barbecue?

Grilling involved cooking small cuts of meat quickly over direct heat on a grill. Barbecuing, on the other hand, is defined by using larger cuts, like brisket or whole chicken, and slow-roasting them over indirect heat, often with added smoke.

Can I create smoke on a gas grill?

Absolutely. Due to the rising popularity of barbecuing, many newer gas grills are equipped with a box for holding smoke chips. But don't worry if your grill doesn't have one - a disposable foil pan, or even a box constructed out of folded foil, works fine.

So what is indirect heat?

Indirect heat refers to cooking over a portion of the grill that is either unlit or at a very low temperature. The other side is cranked to high heat, thus creating an oven-like atmosphere inside the grill. The smoke box goe over the hot side, the meat over the low side.

What's that deep pink ring just under the crusty char?

The smoke ring, a natural reaction of meat to smoke. If you achieve it, be proud - it's the hallmark of an accomplished barbecuer! You'll most likely get it with pork or beef. Chicken isn't as apt to develop a ring due to its shorter cooking time.