BBQ & Grilling

BBQ (barbecue) and grilling are both cooking methods that involve using heat and an outdoor grill or similar cooking apparatus, but they are different.

Grilling typically involves cooking food over high heat (around 500-550°F) for a short period, usually just a few minutes per side. Grilling is generally done with direct heat, which means the food is placed directly over the flames or hot coals. Grilling is often used for cooking steaks, burgers, hot dogs, chicken breasts, vegetables, and other small or thin items.

However, BBQ involves cooking food low and slow over indirect heat, typically at temperatures between 225-275°F. This slow-cooking method can take several hours or even all day, depending on the size and type of cooked food. BBQ is typically done with a smoker, designed to cook the food indirectly, using smoke and low heat. BBQ is often used for cooking significant cuts of meat, such as brisket, pork shoulder, or ribs.

Both grilling and BBQ are popular outdoor cooking methods and can be enjoyed year-round with the right equipment and preparation.