'Tis the Season

     It's time to pull the cover off the grill and fire it up for some wonderful meals.  Now that the temperature is once again comfortable for cooking outside we can begin to plan meals that tempt the taste buds like nothing prepared on the kitchen stove can do.

     In the most recent issue of Cuisine at home Greg Vose from Truckee, CA wrote in to ask "What's the difference between grilling and barbecuing?"  Here is the reply:

     "While the terms are often used interchangeably, there's actually quite a difference between these two cooking terms, especially to barbecue purists.  In a nutshell, the difference comes down to temperature and time.

     "Grilling involves cooking, usually small cuts of meat, such as steaks and pieces of chicken, directly over high heat for a short period of time.  It's a perfect cooking method for fish or vegetables, more tender cuts of meat, with little connective tissue, and when you want a quick sear.

     "Barbecuing, on the other hand, is all about low and slow.  It typically involves using bigger cuts of meat, like slabs of ribs or whole chickens, and slow roasting them over low or indirect heat for an extended period of time, often hours, sometimes with added smoke or a mopped-on sauce.  Barbecuing is also often used for tough cuts and large roasts (like beef brisket or pork shoulder) that require longer heat exposure to break down the tough connective tissue to make the meat tender."

Now you know.