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BBQ v. Grilling: What's the Difference?
SouthernLiving.com ^

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 ...


TOPICS: Food; History; Outdoors
KEYWORDS: bbq; bbqbarbque; cooking; food
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This is all I know...


1 posted on 06/13/2011 2:22:33 PM PDT by Daffynition
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To: Daffynition

I came across Dr. Maurice Codd’s 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 doesn’t 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, don’t 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, that’s best. Sure throw in some wood chips or whatever if you want.

This part is important: don’t 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 don’t 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 won’t 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 don’t 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!!


2 posted on 06/13/2011 2:26:28 PM PDT by beebuster2000
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To: Daffynition

Grilling is hot and fast. BBQ is low and slow.


3 posted on 06/13/2011 2:28:47 PM PDT by Terry Mross (I'll only vote for a SECOND party.)
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To: Terry Mross

That’s right. You GRILL hamburgers and hot dogs. And vegetables.

But real meat gets BARBECUED.


4 posted on 06/13/2011 2:32:08 PM PDT by Responsibility2nd (I'm a Birther - And a Deather)
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To: Daffynition

indirect heat vs direct heat


5 posted on 06/13/2011 2:32:32 PM PDT by JohnLongIsland (time to get out of ny => 19 days and counting...)
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To: Daffynition
The only difference is the length of time and the amount of heat.

Not the ONLY difference.

6 posted on 06/13/2011 2:36:19 PM PDT by al_c (http://www.blowoutcongress.com)
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To: Daffynition

7 posted on 06/13/2011 2:36:55 PM PDT by JoeProBono (A closed mouth gathers no feet)
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To: Daffynition

Barbeque is not a verb. Barbeque is what you eat after you have cooked it on the grill.


8 posted on 06/13/2011 2:39:26 PM PDT by CholeraJoe (13% better than placebo? Really? You call that an effective treatment?)
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To: Daffynition

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.


9 posted on 06/13/2011 2:41:21 PM PDT by TheBattman (They exchanged the truth about God for a lie and worshiped and served the creature...)
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To: beebuster2000
That sounds great, the vinegar and honey make my mouth water thinking about it. Definitely will give this a try. Might need a touch of cayenne?
10 posted on 06/13/2011 2:41:59 PM PDT by dblshot
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To: Terry Mross

Correct, and that question is bordering on infantile.


11 posted on 06/13/2011 2:45:14 PM PDT by traderrob6
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To: JoeProBono

That is a MAN’s grill!


12 posted on 06/13/2011 2:55:09 PM PDT by freedumb2003 (Herman Cain 2012)
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To: Daffynition
I know...I know!!!!

Spelin'!!

13 posted on 06/13/2011 2:58:29 PM PDT by Logic n' Reason (The stain must be ERADICATED....NOW!!)
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To: beebuster2000

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!


14 posted on 06/13/2011 3:04:29 PM PDT by Recon Dad (Herman Cain is the man in 2012)
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To: Daffynition

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 ...


15 posted on 06/13/2011 3:04:35 PM PDT by BluH2o
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To: BluH2o

Always stand up-wind from the grill. :)


16 posted on 06/13/2011 3:06:27 PM PDT by Keith in Iowa (FR Class of 1998 | TV News is an oxymoron. | MSNBC = Moonbats Spouting Nothing But Crap.)
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To: BluH2o

Get different flavors of wood, apple is great for baby backs and go inside the house and let teh grill do the work.
Enjoy.


17 posted on 06/13/2011 3:19:51 PM PDT by bray (Hey Country Club, hold Sarah's coat while she kicks his ____.)
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To: Daffynition; Andy'smom; bradactor; politicalwit; Spunky; mplsconservative; boadecelia; freeangel; ..

~~FReeper Kitchen Ping~~


18 posted on 06/13/2011 3:20:51 PM PDT by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: JoeProBono

19 posted on 06/13/2011 3:21:57 PM PDT by skeptoid (The road to serfdom is being paved by RINOs, and Lisa Murkowski is their mascot.)
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To: BluH2o
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. Make sure the smoke starts before you put the meat on. Some put the chips in the smoker and put the meat on immediately after. Put the meat on when smoke is coming out of the smoker. Sometimes the heat seals the meat if the smoke comes later.

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.

20 posted on 06/13/2011 3:28:41 PM PDT by Hillarys Gate Cult (Those who trade land for peace will end up with neither one.)
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To: beebuster2000
Sounds delicious. Thanks.

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..

21 posted on 06/13/2011 3:28:52 PM PDT by ken5050 (Save the Earth..It's the only planet with chocolate!!!)
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To: Terry Mross
Speaking of BBQ - shamless plug for my TOP 20 BBQ

DANO's Top 20 BBQ (Central Texas mostly)
1. Coopers’ (Llano)
2. Salt Lick (Driftwood)
3. Franklin’s (Austin)
4. Coopers’ (New Braunfels)
5. Kreuz’s (Lockhart)
6. City Market (Luling)
7. Southside Market (Elgin)
8. Black’s (Lockhart)
9. Smitty’s (Lockhart)
10. Mueller’s (Taylor)
11. Scheopf’s (Belton)
12. Railroad (Dripping Springs)
13. County Line (Austin)
14. Country Store (near Tyler)
15. Rudy’s (Boerne)
16. Zimmerhausen’s (Smithville)
17. Goode’s (Houston)
18. Opie’s (Spicewood)
19. Mikeska’s (Sealy)
20. House Park BBQ (Austin)

22 posted on 06/13/2011 3:39:08 PM PDT by daniel boob (Just say NO to Mitt)
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To: ken5050

Boil? Ribs? I slow cook them in the oven then put em on the charcoal grill for about 30 mins.


23 posted on 06/13/2011 3:40:18 PM PDT by sheana
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To: Daffynition; eastforker

It is considered polite to ping the people you talk about.

:)


24 posted on 06/13/2011 3:41:48 PM PDT by txhurl (Did you want to talk or fish?)
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To: ken5050

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;

http://barbecuetricks.com/easy-bbq-rib-skin-removal-trick/


25 posted on 06/13/2011 3:44:03 PM PDT by Hillarys Gate Cult (Those who trade land for peace will end up with neither one.)
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To: Hillarys Gate Cult

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.


26 posted on 06/13/2011 3:44:26 PM PDT by BluH2o
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To: Daffynition
I'm guessing you didn't author this yourself?

I HOPE

Sounds like my clueless wife asking the question (clueless only about the topic dear).

27 posted on 06/13/2011 3:46:44 PM PDT by steveo (PETO-VT-IN-MARI-SVB-CRVCE-AVSTRALI-SEPELIAR)
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To: txhurl

http://www.freerepublic.com/focus/f-chat/2058138/posts


28 posted on 06/13/2011 3:48:56 PM PDT by eastforker
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To: daniel boob

any good BBQ in bay area of california?


29 posted on 06/13/2011 3:50:39 PM PDT by beebuster2000
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To: Daffynition

Meat + Hot wood-fire equals BBQ


30 posted on 06/13/2011 3:52:06 PM PDT by old school
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To: BluH2o

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.


31 posted on 06/13/2011 3:54:28 PM PDT by Rebelbase
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To: Daffynition

Or LP gas ,,, We use charcoal

32 posted on 06/13/2011 4:01:24 PM PDT by piroque (Southern born and Raised,)
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To: daniel boob
DANO's Top 20 BBQ (Central Texas mostly)

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.

33 posted on 06/13/2011 4:06:17 PM PDT by Oshkalaboomboom
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To: BluH2o

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;

http://bbq.about.com/b/2006/01/03/weber-summit-smoker-box-worth-it.htm

http://www.bbqsource-forums.com/invboard/index.php?showtopic=6909


34 posted on 06/13/2011 4:06:38 PM PDT by Hillarys Gate Cult (Those who trade land for peace will end up with neither one.)
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To: y'all

Go to #28 for BBQOracle.


35 posted on 06/13/2011 4:09:31 PM PDT by txhurl (Did you want to talk or fish?)
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To: Rebelbase
First recommendation: Ditch the gas grill and go w/charcoal.

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.

36 posted on 06/13/2011 4:10:17 PM PDT by BluH2o
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To: Rebelbase

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.


37 posted on 06/13/2011 4:11:05 PM PDT by West Texas Chuck (Alcohol, Tobacco and Firearms. That should be a convenience store, not a Government Agency.)
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To: Rebelbase
Hank Hill would be outraged and say blasphemy to your suggestion.

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.

38 posted on 06/13/2011 4:17:09 PM PDT by Hillarys Gate Cult (Those who trade land for peace will end up with neither one.)
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To: Hillarys Gate Cult

Great info ... thanks!


39 posted on 06/13/2011 4:26:31 PM PDT by BluH2o
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To: ken5050

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.


40 posted on 06/13/2011 4:39:38 PM PDT by jonrick46 (2012 can't come soon enough.)
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To: Daffynition

I’ve had a New Braunfels Black Diamond smoker for years and it just keeps getting better

http://bbq.about.com/od/smokerreviews/gr/aapr072405a.htm


41 posted on 06/13/2011 4:40:23 PM PDT by slumber1 (Don't taze me bro!)
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To: Hillarys Gate Cult

“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


42 posted on 06/13/2011 4:54:36 PM PDT by Figment ("A communist is someone who reads Marx.An anti-communist is someone who understands Marx" R Reagan)
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To: JoeProBono; glock rocks; vox_freedom; NormsRevenge; SouthTexas; happydogx2; Red_Devil 232

Is that the Munster’s great grand son?


43 posted on 06/13/2011 5:03:51 PM PDT by tubebender (Help! I've fallen, and I can't reach my wine!)
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To: slumber1; Daffynition; jonrick46; ken5050; BluH2o; Hillarys Gate Cult; Rebelbase; ...

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.


44 posted on 06/13/2011 5:07:50 PM PDT by Entrepreneur (In hoc signo vinces)
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To: vox_freedom
Take your choice Vex... Shamus T-Bones
45 posted on 06/13/2011 5:12:15 PM PDT by tubebender (Help! I've fallen, and I can't reach my wine!)
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To: al_c
Who forgot the steak?


46 posted on 06/13/2011 5:22:35 PM PDT by Daffynition ("Don't just live your life, but witness it also.")
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To: JoeProBono
A Hemi?...here we like it simple...


47 posted on 06/13/2011 5:24:52 PM PDT by Daffynition ("Don't just live your life, but witness it also.")
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To: beebuster2000
Sounds like you are a MASTER...outta my league! Thank you for the tips!


48 posted on 06/13/2011 5:27:36 PM PDT by Daffynition ("Don't just live your life, but witness it also.")
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To: skeptoid
LOL...that looks like summer fare...we grill all winter long...


49 posted on 06/13/2011 5:31:10 PM PDT by Daffynition ("Don't just live your life, but witness it also.")
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To: steveo

See the linkie...Southern Living...via yahoooooooooooooooooo.


50 posted on 06/13/2011 5:36:45 PM PDT by Daffynition ("Don't just live your life, but witness it also.")
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