And now, the difference between and barbeque and grilling. Hi everybody. My name is Greg Rempe and my good twitter friend Jack Skilfani has asked me to put together a very brief audio bit on the difference between barbeque and grilling. You can’t use these terms interchangeably. You can’t grill at a barbeque. You’re not barbequing at a grill. And for heaven’s sake, don’t say barbeque grill. I’ll just kill myself I swear.
Ok so here is the difference. Stick with me for these next three minutes and we’re get you to be a better educated person using the correct terminology for the right cooking source.
Grilling, 90 percent of homes in the United States gave grills. It’s popular the world over. And here is what grilling is. Whether using a propane grill or a charcoal kettle grill, here is what it is. It’s high heat. It’s a direct heat source. It’s done from temperature ranges of 400 degrees and up to let’s say, 1100 degrees like the infrared type grills will produce. You use typically thinner cuts of meat, your hamburgers, your steak, your hotdogs, your chicken cutlets, your pork chops, sometimes you have your spatchcock chicken. Things like these, 15 minutes or less is your time investment. It’s for the instant gratification. It’s for the person who wants to know when exactly they’re going to be eating, and have a definitive finish time on their cook. That’s what grilling is and it’s very basic sense. And now we move to barbeque, my favorite thing.
Barbequing is this. It’s a noun. It’s a way of life. It’s a destination. It’s not for the person that doesn’t want to make the time commitment, and here’s what I mean. First of all, barbequing or smoking is done in indirect heat. So sometimes, cookers have fire boxes off to the side where you run your fire. Meat is put in a big cooking chamber in the middle, and then through a drafting process, your temperatures are kept that true barbeque fashion which is that 200 degrees to 250 degrees. Your typical barbeque meats are ribs, chicken, brisket, pork butts for pulled pork. Your time commitment for these meats, simple. Two hours or so for chicken, four to six hours for ribs, one and a half hours a pound for brisket, which typically are in the eight to nine to 13-pound range depending on what cut you get. So there’s your time commitment there. Up to two and a half hours a pound for pork butt, which usually are in the eight to nice-pound range, so you’re looking at 18, 19, 20 hours of time. But believe me my friends, once the barbeque art is mastered, there is nothing better than a finely sliced brisket sandwich, or a pulled pork sandwich with just the right kind of sauce. Well executed pork baby back or spare ribs, perhaps even beef ribs if you’re so inclined.
But remember, under every circumstance, there has to be some kind of wood involved for flavor. Whether it’s full sticks burning in your offset firebox stick burner, or wood chunks in your charcoal driven cookers, or even wood pallets nowadays. Technology is through the roof, but that’s the difference. Let’s quickly recap.
Grilling, high heat, direct heat source, 15 minutes or less for thinner cuts of meat. Barbeque, indirect heat, always wood smoke, between 200 to 250 degrees, and it’s the time commitment, the destination, the journey to get there for succulence and barbeque mastery.
Thanks Jack for letting me do this. If you have any questions, hit me up at my website TheBBQCentral.com, or tune in to my radio show every Tuesday night, 9pm Eastern Standard Time on LATalkRadio.com, channel one for The Barbeque Central Show. I am Greg Rempe. It’s good to be alive everybody.
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