What is the real difference?
Most Canadians toss around the terms barbecue and grilling interchangeably, but when you get right down to it there are big differences between the two.
Barbecue is cooked low and slow (225 to 300 degrees Fahrenheit). Meats are cooked for longer periods of time, between 2 and 24 hours, by the smoke and heat produced from burning Wood, Charcoal Briquettes, Lump Charcoal, or Wood Manufactured Pellets.
Typical cuts of barbecue meats include: ribs, pork shoulder and butt, beef brisket, mutton (lamb), and whole chicken and turkey. These cuts of meat, apart from chicken and turkey, tend to be tougher because there is a lot of fat and connective tissue in them.
Barbecue’s process of indirect cooking along with longer cook times required to break down fats and tissue yield tender, juicy, melt-in-your-mouth goodness.
Barbecued foods get their taste from wood chips, charcoal, or pellets and often enhanced by marinades, wet or dry rubs, mops and sauces.
Grilling is cooked Hot and Fast (325 degrees and up). Meats exposed to this type of cooking can only be cooked for a short period of time before being burned.
The cuts of meat used for grilling are steaks, pork chops, sea food, chicken parts (wings / breasts / thighs), hamburgers and hot dogs. Also a wide range of vegetables can also be cooked this way.
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