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Barbecue and Grilling: Is There a Difference

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|Barbeque and Grilling |
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There you are, sinking into your bean bag chair, channel surfing with one hand down your boxers. It’s the middle of the week and you haven’t showered in three days. You’re scarfing down the last crumbs of your sixth bag of Cheetos, when you come across the Food Channel’s coverage of a guy with an outdoor kitchen broiling up a bacon cheddar cheese burger. With that, he has corn on the cob that’s still in the husk, and is about to show you how to cook it on the grill, saying that this is how you make good barbeque. WRONG!

The terms barbeque and grilling have somehow become interchangeable phrases. There is a difference. The definition of barbeque varies by country, by region, and even by state within the United States. To some, the term “barbeque” refers to the cooking method, to others it refers to the type of meat, and the seasonings or sauces used to complement it. Barbeque is an art, a community, a state of mind. Grilling is just cooking outdoors.

Barbeque is about patience, smoking and slow cooking meat at low temperatures. Grilling is quick and done at high temperatures. Barbeque is seasoned with an endless variety of sauces and rubs. Grilling uses marinades, which are baths of liquids where the meat is soaked for a period of time before seared over a hot fire (Barbecue vs. Grilling: What's the Difference). Finally, barbeque denotes a community, an obsession, and a lifestyle. There are barbeque competitions all over the United States, sanctioned by organizations whose sole mission is promoting the enjoyment of barbeque (About the Kansas City Barbeque Society). Grilling has nothing of the kind. So what makes these two cooking methods so different?

“Grilling” is the method of cooking food on a grill, directly over high heat (400 degrees or more) over a short period of time. This method often leads to charring on the surface of the meat and is most suitable for cooking hot dogs, burgers, steak, chicken, and other cuts of meat that are less likely to toughen when exposed to high heat (Grilling vs Barbecue). Grilling does have its place in the world of outdoor cooking. Who doesn’t love a perfectly medium rare char-broiled inch and a half thick rib eye? Grill it at 500ºF to 600ºF, six minutes on one side, and four minutes on the other (Steak Cooking Chart). It will be delicious, but this is not what barbeque aficionados would refer to as “barbeque.”

Traditional barbeque is the process of cooking meat in indirect heat at very low temperatures. This can be done by smoking or slow-roasting the meat. This process accomplishes four things. First, the long exposure to low heat renders the fat out of the meat. Second, the collagens and connective tissues dissolve making the meat tenderer. Third, the surface of the meat caramelizes and becomes a flavorful crust, which is known in the barbeque world as “bark.” Finally, the juices aren’t cooked out, which makes for meat that is both tender and juicy (BBQ vs. Grilling and 4 Regional Styles of BBQ).

Barbeque isn’t just about the cooking method, but the prep work that goes into it as well. The recipes for spices that make rubs and sauces become closely guarded secrets. Sometimes the best sauce becomes a once in a lifetime creation because no one writes down all the ingredients or quantities. It starts off as something good, but needs a little more of this, or a little bit of that. Homemade barbeque sauces can be like snowflakes – something beautiful that can never be duplicated.

While all barbeque has the method of cooking in common, there are many variations based on the type of meat used, how it is seasoned or sauced, and the way it is served. There are four popular regional styles of barbecue in the United States: Carolina, Kansas City, Memphis, and Texas-style.

Carolina-style barbeque is mainly shredded or pulled pork. The pork comes from the shoulder cuts or from a whole hog that is slow-roasted for hours. Once cooked and tender, the pork is pulled into shreds, sauced, and served in a sandwich topped with coleslaw. The type of sauce used varies by region within the Carolinas. Eastern North Carolina-style barbeque uses a vinegar-based sauce. In Western Northern Carolina, the barbeque sauce is tomato or ketchup-based. In South Carolina, the barbeque sauce is mustard-based (BBQ vs. Grilling and 4 Regional Styles of BBQ).

In Kansas City style barbeque, it’s not the meat, but rather the style is typified by the sauce rather than the meat. Barbeque here starts with a rub applied to the meat, that is then smoked for hours over a pit of hickory. Then it’s coated with a Kansas City-style barbeque sauce. It’s the most familiar and popular of all sauces, with a thick, tangy, sweet, finger-licking good taste. (Experience Kansas City). These sauces are most common in pork and poultry dishes; therefore, Kansas City is often associated with dishes like barbeque chicken or sticky smoked ribs (BBQ vs. Grilling and 4 Regional Styles of BBQ)

Memphis barbeque is focused on pork; the pork spare ribs, or pulled pork. As with Kansas City, Memphis-style barbeque also uses a dry rub and smoked until its fall-off-the-bone tender. The biggest difference is the meat is not coated with a thick sauce. It’s served “dry”, with sauce on the side. The sauce is a hybrid between the North Carolina vinegar based sauceand the thick tomato based Kansas City style sauce (Memphis Style Barbecue) .

Texas style barbecue reflects a German influence which includes food items like smoked sausages along with beef brisket and pork ribs. The Texans have mastered the method for cooking beef brisket, a fairly tough cut of meat. Cooking Texas-style barbeque brisket requires using a great rub (a mixture of sugar, salt, and spices that is rubbed into the meat before smoking), a good smoker, and the most patience; up to 20 hours of cooking time. The sauce (mop) is controversial with brisket. Some say never do it, others think it adds flavor and moisture. Sauce is served on the side, but most Texans say it just gets in the way. (What Exactly Is "Texas Style Barbeque?).

While smoking and barbeque can be done with propane, the diehards will say absolutely not. Most propane grill burners cannot maintain the cooler temperature required for smoking. Only charcoal and wood will do. And not just any wood. Hickory is the most common, followed by mesquite. Fruit woods are used for smoke that is less intense in flavor; apple and cherry woods are the most often used. Smokers come in all kinds of varieties, shapes and sizes. The two most common found in back yards of America are the bullet shaped that stands vertical, and the side smoker that houses the smoke chamber on either the left or right side of cooking space. The very popular Weber Kettle charcoal grill can actually be either a grill or smoker. Its design is so efficient that it can keep very little charcoal burning for several hours. You can smoke a couple racks of ribs on Saturday, and grill steaks on Sunday.

Barbeque isn’t just about the cooking method, but the prep work that goes into it as well. The recipe for spices that make rubs and sauces become closely guarded secrets. Sometimes the best sauce becomes a once in a lifetime creation because no one writes down all the ingredients or quantities. It starts off as something good, but needs a little more of this, or a little bit of that. Homemade barbeque sauces can be like snowflakes – something beautiful that can never be duplicated.

Everyone has their favorite styles, smoke, rubs and meat. Anyone that has experimented with barbeque has that one special method they think they’ve mastered, and no one can do it better. To some, it becomes such an obsession that they feel the need to prove it. As a result, barbeque competitions, large and small, have sprung up all over the country.

There are two nationally recognized barbeque competition organizations: Memphis in May, and the Kansas City Barbeque Society. They organize competitions all over the country and hundreds of teams follow the tour entering their creations, vying for cash prizes and bragging rights for the best barbeque. There are only four categories: chicken, pork ribs, pork shoulder, and beef brisket. Competitors are fanatical about their barbeque. They spend tens of thousands of dollars on custom made smokers that are so big, they are built on trailers and towed from competition to competition. Competition is steep, regardless of the prizes at stake; it is a matter of pride. For these devotees, barbeque is their life; they live, eat, breathe, and sleep barbeque. Creating good barbeque, like fine wine, does take time. But that time is far from wasted. While barbeque masters are competitive, it is a friendly competition. The teams on the barbeque competition circuit develop a strong sense of camaraderie, creating friendships that last a lifetime.

The differences between barbeque and grilling are clear. While grilling is generally preparing any meal just as if in the kitchen, but outdoors with high heat, barbeque is specific to the types of meat, sauces, rubs, and cooking method. The art form comes with not just the preparation and slow, patient cooking with smoke over low heat, but also with the creation of a perfect rub or sauce. When added to the meat during the cooking process, these rubs and sauces soak and simmer into the juices with the smoke and provide the flavors and sensations that can render you helpless. Eyes closing, you can’t help but try to talk with your mouth full; drooling sauce as you moan, “Oh my God, that’s good Q!”

Works Cited

"About the Kansas City Barbeque Society." Kansas City Barbeque Society. Web. 25 Aug. 2011.

.

"BBQ vs Grilling and 4 Regional Styles of BBQ | The Menuism Blog." Restaurant Reviews & Menus |

Menuism. Web. 04 Aug. 2011. .

"Experience Kansas City - Barbeque Kansas City Style." Experience Kansas City - The Best Resource for

Kansas City's Blues and Jazz, Fountains in Kansas City, Westport, Overland Trails, Harry

Truman, KC Barbecue, City Market, Kansas City History, 18th and Vine District, Kansas City

Casinos, Gardens, Zoo, Parks, Shopping, Clubs and Organizations. Tours and Attractions. Web.

23 Aug. 2011. .

Hashman, Thomas. "Barbecue Vs. Grilling: What's the Difference? | Suite101.com."Suite101.com: Online

Magazine and Writers' Network. Web. 02 Aug. 2011. http://www.suite101.com/content/barbecue-vs-grilling-whats-the-difference-a295473

Johnson, Joe. "What Exactly Is "Texas Style Barbeque"?" What Exactly Is "Texas Style Barbeque"? Web.

.

Simpson, Teresa R. "Memphis Style Barbecue - Memphis Style BBQ Sauce." Memphis, Tennessee –

Memphis, TN - Memphis. About.com. Web. 23 Aug.

2011http://memphis.about.com/od/barbecue/p/memphisbbq.htm>.

"Steak Cooking Chart." Www.omahasteaks.com. Omaha Steaks. Web.

.

Sousa, Tim. "Grilling vs Barbecue." Http://ezinearticles.com/?Grilling-Vs.-Barbecue&id=60882. Web

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