Summer is closing in and your family and friends can now eat outdoors and prepare great barbecue recipes on the grill!
Wait, what? That is just wrong use of words!
Yes, barbecueing and grilling is NOT the same cooking method. But do you know that these two differ from each other? There are people who know this but most don’t.
Barbecuing is cooking the meat slowly under low temperature, whereas grilling is quickly cooking the meat in dry heat or high temperature. Grilling is done with the lip up and with direct heat from the bottom instead of all around the source, while barbecuing is cooking meat with lid closed in a slow circumvented unit of hot air.
- Dried wood or charcoal is used here, some prefer gas but most are not comfortable with this and still uses charcoal or dried wood.
- The best cuts to barbecue are pork ribs and beef brisket.
The heat used in barbecuing is much lower and cooking time is much longer.
- It is best to lather favorite BBQ sauces as you cook to create a beautiful glaze on the meat’s surface.
- To ensure that the meat stays juicy, it is best to spray apple juice as it cooks.
- Hot charcoal or fire from a gas burner is used in grilling.
- This technique is perfect for meat slices and fresh fish.
- Unlike in barbecuing, grilling is cooking something quickly in high heat.
- Juices of the meat are sealed since it is cooked in much lesser time, leaving the meat a little longer will make it dry.
- Barbecue sauces are best lathered after cooking the meat to avoid the sugar from burning.
- Vegetables and fruits are perfect for grilling just make sure that you don’t overcook them.
This two way of outdoor cooking is very popular in Europe in spring and summer days, however in tropical countries, these are popular all year round.
And remember: La Caja China will make your life easier and leave you with a full stomach and a smile!