BBQ v. Grilling: What's the Difference?

SouthernLiving.com ^

[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.

[Daffynition]

This is all I know...

[beebuster2000]

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!!

[Terry Mross]

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

[Responsibility2nd]

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

But real meat gets BARBECUED.

[JohnLongIsland]

indirect heat vs direct heat

[al_c]

The only difference is the length of time and the amount of heat.

Not the ONLY difference.

[JoeProBono]

[CholeraJoe]

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

[TheBattman]

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.

[dblshot]

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?

[traderrob6]

Correct, and that question is bordering on infantile.

[freedumb2003]

That is a MAN’s grill!

[Logic n' Reason]

I know...I know!!!!

Spelin'!!

[Recon Dad]

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!

[BluH2o]

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 ...

[Keith in Iowa]

Always stand up-wind from the grill. :)

[bray]

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

[libertarian27]

~~FReeper Kitchen Ping~~

[skeptoid]

[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. 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.