Skip to comments.BBQ v. Grilling: What's the Difference?
Posted on 06/13/2011 2:22:27 PM PDT by Daffynition
What exactly is the difference between barbecue and grilling? Some people think barbecue is a sauce, or anything that comes off the grill, but technically, barbecue is a method of cooking just like grilling is. The only difference is the length of time and the amount of heat.
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For those who have minimal equipment, like a small Weber grill, and not a lot of time..here's a shortcut that can produce reasonably tasting ribs..
Parboil the ribs on the stove in a pot of water that's just starting to simmer. Do so for about 10 minutes..Drain, pat dry, then apply sauce and toss on the grill about anothe5 4-5 minutes per side..
DANO's Top 20 BBQ (Central Texas mostly)
1. Coopers (Llano)
2. Salt Lick (Driftwood)
3. Franklins (Austin)
4. Coopers (New Braunfels)
5. Kreuzs (Lockhart)
6. City Market (Luling)
7. Southside Market (Elgin)
8. Blacks (Lockhart)
9. Smittys (Lockhart)
10. Muellers (Taylor)
11. Scheopfs (Belton)
12. Railroad (Dripping Springs)
13. County Line (Austin)
14. Country Store (near Tyler)
15. Rudys (Boerne)
16. Zimmerhausens (Smithville)
17. Goodes (Houston)
18. Opies (Spicewood)
19. Mikeskas (Sealy)
20. House Park BBQ (Austin)
Boil? Ribs? I slow cook them in the oven then put em on the charcoal grill for about 30 mins.
It is considered polite to ping the people you talk about.
I keep forgetting to do this but I saw on show where removing the rind from the back of the ribs works better, even if you’re not using a rub. Here’s a quick how to;
Thanks for the advice. I’ll try soaking the mesquite for a longer period. The smoker tray on the Weber Summit model is off to one side with its own burner. I’ll experiment with moving it to the middle of the grill, if that’s possible, it may not sit properly. Thanks again.
Sounds like my clueless wife asking the question (clueless only about the topic dear).
any good BBQ in bay area of california?
Meat + Hot wood-fire equals BBQ
For really smokey food:
First recommendation: Ditch the gas grill and go w/charcoal.
Second Recommendation: Your wood chips are getting too hot and combust into flames. Soak them for a few hours before using and place the metal box into and area of the grill where there is less heat.
Or LP gas ,,, We use charcoal
Odds are most of those BBQ joints would serve brisket, which is fine for Texas but would go out of business in the South and East, where pork rules.
You’re not the only one with that problem. It does seem to be a design flaw. Here’s a couple of links with some work arounds for Summit;
Go to #28 for BBQOracle.
No question charcoal imparts a special flavor. My Weber gas grill is a built in model on our deck, so I'm restricted to gas. Will definitely soak my wood chips longer and keep the burner element at the lowest setting. Thanks for the advice.
Don’t give it too much smoke. I like a little hickory but too much is indegestion.
And use lump charcoal instead of briquetts, makes a lot less ash.
Smoke ‘em if you got ‘em.
Poor man's grill smoker. Make an aluminum foil pouch and put the soaked chips in it. May have to double or triple it as even Reynolds Heavy Duty foil has gotten cheap and thin. You will have to experiment with the size. Poke holes in the top and put it directly on the charcoal or between the burners of a gas grill. Exact placement depends on where the convection is best in the grill. With charcoal the best place to start is where your grills hot spot is most constant.
Great info ... thanks!
I do something similar. Instead I put the cut up ribs in a baking pan, put on my sauce, throw on some chopped green and red pepper; some onion slices, a minced clove of garlic; and cover with foil. I put this in a 350 degree oven for a half an hour. This will bake out most of the grease and leave at the bottom of the pan a most delectable base which will go into a sauce pan for reduction over medium heat.
After reducing the pan drippings and, if necessary, adding more BBQ sauce, I put the ribs on a low heat with Alder branch clippings on the heat plate. I then slather the ribs with the prepared sauce and let them get dark on the bottom before turning them. I will turn them a few time, with additional applications of sauce until they are tender. The grease that is still in the sauce adds flavor to the ribs.
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