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.
(Excerpt) Read more at shine.yahoo.com ...
I came across Dr. Maurice Codds rib recipe and tried it. Codd was a nobel prize winner in chemistry so I would imagine he understands the chemistry of this better than I do. But the ribs are amazing. Enjoy!
I am quite certain that after a long development process I have finally reached the perfection point in pork rib bbq. For years I hated rib recipes that slather ribs with gooey sweet sauce, and I preferred the dry rub ribs. Now, after countless hours in the lab I have captured both the crunch and tang of the dry rib, and the flavor of the sauce ribs.
Before I go through it, one key ingredient will be somewhat hard to get. Some time back, a wild swarm of bees showed up in the back yard. I caught them in a box, and then moved them to a hive I got. Since then they have yielded gallons of exquisite wild swarm honey. That is the key ingredient. And no, it doesnt taste sweet. Here is the recipe:
Go get as many slabs as you want of tasty pork ribs, cut them up individually
Get a jug of apple cider vinegar, a jug of molasses.
Then go the fridge. Grab what you have: mustard, some ketchup, maybe even a left over bottle of barbeque sauce, left over red wine is good, you get the idea, forage for it.
Pepper, some salt.
Mix up the vinegar, molasses (a bunch) and the other ingredients in a big stainless pot or bowl. Dump the marinade and the ribs in a plastic bag and put them in the fridge for at least a day. The key ingredient here is the vinegar, dont skimp on that.
Now to cook. The key here is low, low heat for a long time. If you can get your grill down to 200 degrees, thats best. Sure throw in some wood chips or whatever if you want.
This part is important: dont put the ribs on the grill, put them on a rack, and put aluminum foil under them so there are no flare ups. Indirect heat for a long time is key. If you must, do a little basting but you really dont need to.
Cook until the meat shrinks back from the bone, that could be an hour or it could be two depending on the grill and the ribs. Tip a few while this is going on. It wont help the recipe but you will feel better.
Now the honey part. Take the ribs off the grill and pull out the aluminum foil. Put the foil where the dog wont get it, you will regret it if he does. Put the ribs in big bowl and drizzle the honey on each rib till they are coated.
Turn the heat up to high in the grill. Quickly put the ribs directly on the grill. This part should take maybe a minute or two. Keep turning the ribs until the honey caramelizes, you dont want any un-caramelized honey left or the ribs will taste too sweet. You will have to play with this to be able to see when they are done, but you have to stay on it, turning them.
Take the ribs off and go to town. The outside of the ribs will be crunchy, not sweet, and the inside will fall off the bone and be tangy. The combination of the two is amazing.
Perfect ribs are that easy!!
Grilling is hot and fast. BBQ is low and slow.
That’s right. You GRILL hamburgers and hot dogs. And vegetables.
But real meat gets BARBECUED.
indirect heat vs direct heat
Not the ONLY difference.
Barbeque is not a verb. Barbeque is what you eat after you have cooked it on the grill.
Really, the difference is quite simple:
BBQ involves slow cooking, usually involving smoke. “Low and Slow” is the key phrase.
Grilling is fast cooking over high heat.
Correct, and that question is bordering on infantile.
That is a MAN’s grill!
Codd was a nobel prize winner in chemistry
I was unaware they gave a Nobel Prize for BBQ.
I will stick with Wayne Monk at Lexington BBQ, he’s got a PHD in BBQ!
Have a new Weber BBQ grill the Summit model. It has a smoker device, you soak wood chips like mesquite for a half hour or so, and put them in the smoker tray. The idea is to impart the mesquite smoke flavor into whatever your cooking on the grill. Problem is I’m getting a lot of smoke, however the only thing coming out of the exercise is moi smelling like mesquite. Any suggestions ...
Always stand up-wind from the grill. :)
Get different flavors of wood, apple is great for baby backs and go inside the house and let teh grill do the work.
~~FReeper Kitchen Ping~~
Is everything in the grill installed correctly and are all vents working? Checked for missing parts?
Just looked at the features of the Weber Summit. Not sure if it's a design flaw but I don't like where the smoker is, at the same level with the meat if the pics I saw were correct. Every successful smoker I've used was between the meat and the flames. Looks to me that the meat could spend a short time in the smoke on the upper rack if your Weber is so equipped.
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.
I’ve had a New Braunfels Black Diamond smoker for years and it just keeps getting better
“Even though it’s recommend to soak most wood chips for a half hour I go longer, at least start soaking the chips that morning or the night before”
I hesitate to reveal this secret of chip soaking , but here goes.Put the wood chips in a pressure cooker for about an hour before putting on fire. They are nearly tender enough to eat and smoke forever
Is that the Munster’s great grand son?
Okay, this is something I sorta know something about (or think I do). Last year, I entered the State Fair of Texas competition for BBQ sauce (and who cares about anywhere else). I finished a surprising third: surprising because it was my first BBQ sauce recipe.
PM me and I’m quite willing to exchange last year’s BBQ sauce recipe for something you created and like.
See the linkie...Southern Living...via yahoooooooooooooooooo.
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