RV Tips
Grilling Tips & Recipes
BBQ Grilling Versus Smoking - The Great
Debate by Chris McCarthy
We all have heard about barbecuing, but we are
unaware of the real tricks in it. Barbecuing is also a form of art. To a person
who is new to this art may get confused, because cooking meat in an open fire is
a really tricky method.
In order to get a really good and delicious bbq dish, one must have a lot of
patience. Barbecuing can be done in two methods: through grilling and smoking.
Grilling is the quickest method of cooking meat over a direct source of dry
heat, whereas, smoking is a slow process, where the food is kept at a particular
distance from the fire. Now let us take the two separately, to know the real
processing.
BBQ Grilling
Grilling is of two types: direct and indirect.
But before going into the details, let me tell you that there are three
varieties of grills: charcoal grill, gas grill and electric grill. Charcoal
grills are relatively inexpensive when compared to the other two. Now we'll go
back to the types of cooking. Direct method is a high heat method and is used
for cooking relatively small pieces of food. Steaks, chops, chicken breasts, etc
are some of the typical foods that can be grilled directly. In indirect method,
as the name suggests, the food is kept to the side of the heat source. It is
somewhat like baking a cake or such type of foods. Now we will move on to
smoking.
BBQ Smoking
Smoking is the finest way to cook food, even
though it takes time. If grilling is best for cooking smaller pieces, smoking is
best for cooking larger pieces. Roasts, ham, ribs, brisket, etc are some of the
foods that can be smoked. One must maintain a steady temperature, to come up
with a deliciously smoked food. The normal, suited temperature for smoking is
between 200-225 degrees. If you cook the meat until it's 165 degrees in the
middle, it would make the meat more tastier, as the smoke flavour gets deep into
it. For basic bbq smoking, you can use the regular grill. The only thing that
one must be aware while smoking is, the selection of right type of wood.
Because, each wood is different in its own way. So we have to experiment with
all sorts of wood to find out which one is the best. Smokers may vary in shapes
and sizes.T here are smokers running in gas and charcoal. But the heat coming
from any type of smoker is a cooler one, which is why it takes a lot of time to
smoke.
Now to end with it, barbecuing has to undergo one
more process, that's topping it with sauce. In fact it is the topmost
ingredient, which one can't omit while barbecuing. Types of sauce varies
according to the region. If vinegar-base sauce is typical in Southern United
States, tomato-base sauce is typical in Western United States. The best time to
apply sauce is during the last stage of cooking. i.e., when you are sure that
the meat is well cooked, because, sugar is one of the main ingredients in
barbecue sauces and it tends to burn easily. So you must cook the meat before
you burn the sugar.
About the Author
Chris McCarthy, the owner of the InsaneChicken
website, and a bbq enthusiast. He had started this website, because of his
intense love for bbq sauce. So
checkout for more varieties of bbq sauces at
Insanechicken.com