Grilling vs BBQ - What's The Difference

Posted: Tue Aug 04, 2009 1:31 pm

As Randy Lee Says

Grilling - Traditionally, searing lean cuts of meat directly over an open flame, at temperatures of 400-1200 degrees, for 2-15 minutes. Some examples would be burgers, steaks, hot dogs, sausages, chicken breasts, etc. Flavor comes from the burning of juices as they drip into the coals.

Barbecueing - Traditionally, slow cooking fatty or tough pieces of meat indirectly over heated coals, at temperatures of 180-260 degrees, for 5-18 hours. Some examples would be ribs, brisket, pork shoulder, whole chickens, whole turkeys, whole hogs, etc. Flavor comes from woodsmoke as it passes over the food.