Your BBQ Questions Answered

In Grills by JHCadminLeave a Comment

June 194 We have scoured the web this week for your grilling questions and some helpful answers to those questions.

What's the diff between grilling and bbq'ing?

Whether you are grilling or barbecuing meat, the rub, marinade or sauce often is as important as the cooking technique. "It's all about adding flavor," said Ada resident Theresa Munroe, a
local grand champion barbecue winner. As the competitive barbecue team
the Smokin' Scotsmen BBQ, Munroe and her husband, Walt, recently won
Pauly's Brew-B-Q Throw-down in Lowell." There is a difference between grilling and barbecue," Munroe said. More

Barbecue is all about low and slow. Large, collagen-rich cuts cook at a
smolder for hours in pits or smokers whose indirect heat—often from an
offset firebox—warms the surrounding air and imbues the meat with the
flavor of smoke. “You need a certain temperature to convert those heavy
connective tissues to something that’s more succulent,” says Stephen
Giunta, CMC, culinary director, Cargill Meat Solutions, Wichita, KS.
“And this doesn’t happen quickly.” More

Why do lean meats not taste as well when barbecued?

Pros generally agree that treating lean meats, like chicken breasts or
filet mignon, to barbecue’s slow-cooking, low-heat methods is a fool’s
errand. “You really need that fat,” says Giunta. He offers beef brisket
as an example. “The top part, what we would call the deckle, will have
a little more fat than the bottom part—the flap or point, as it’s
called. But if you actually put the whole piece on the grill without
trimming away any of the fat, you get a lot of self-basting.” More


What can we barbecue as vegetarians?

Not all veggie burgers are created equal – some fare better on the grill than others. I prefer Morningstar Farms "Grillers" variety (they do have a vegan version of this, as well) or Boca "All American Flame Grilled" (again, Boca also offers a vegan version). More

Grilling vegetables is easy. The fact that more people don't do it is
the strange thing. The general rule is to cut the vegetables into
pieces that will cook quickly and evenly. All pieces should be of
consistent thickness and no more than about 3/4 to 1 inch thick. Soak
vegetables in cold water for about 30 minutes before you grill them to
keep them from drying out. Pat dry, then brush lightly with oil to
prevent sticking. Do not over cook and you'll have vegetables better
than you thought possible. More

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