Ah yes grillin' time

Grilling uses gas.

Barbequing uses charcoal/wood etc.

I know I'll start a thing with the Kansas City and Texas crowd, but there is a difference between grilling, barbequing, and barbeque.

Complex, I know, but suffice it to say that grilling is for Bob Costas'as's (I hope you like the punctuation). Barbequing takes time, finesse, and effort, like it should. It's imprecise, organic, and has soul. Grilling is having another oven outside.

Taste the meat, not the heat!

I needs me sum o' that finesse stuff

I have always thought of grilling as high direct heat over about 425-450. While on the other hand bbq is indirect heat somewhere between 275-400. And Smoking is something that the Good Lord handed down to us poor sinners and is done at around 250 with wood, a big tub of water and good meat.

Teh E36 M3 wrote: Grilling uses gas. Barbequing uses charcoal/wood etc. I know I'll start a thing with the Kansas City and Texas crowd, but there is a difference between grilling, barbequing, and barbeque. Complex, I know, but suffice it to say that grilling is for Bob Costas'as's (I hope you like the punctuation). Barbequing takes time, finesse, and effort, like it should. It's imprecise, organic, and has soul. Grilling is having another oven outside.

Barbequing = making barbeque.

Grilling = cooking on the grill.

And I mostly agree re: gas. Though I have one. It's main purpose in life was to cook damn near anything outside without heating up the house when the temps are in the warm range. As you say "an oven outside." I also have (actually had, I need a new one for this year) a charcoal grill that was for more serious outdoor grilling.

AMEN!

Ojala wrote: I have always thought of grilling as high direct heat over about 425-450. While on the other hand bbq is indirect heat somewhere between 275-400. And Smoking is something that the Good Lord handed down to us poor sinners and is done at around 250 with wood, a big tub of water and good meat.

Exactly.

True, but its all relative. I'm not one of those purists who labels the cooking type with passion. I use Ojala's definitions, but mostly so people know how I'm cooking it.

but if you think about it, grilling is reverse broiling, barbeque is dry braising, and hot smoking is barbeque with smoke.

Yup, I fired up the bbq several times over the winter, along with a few times with the infrared fryer. Last week we grilled some monster swordfish steaks, man those were good. I've already put a couple dozen brats through the Weber in the last two months as well. This year I want to do steamed oysters in the big Weber kettle. I may take forever to cook, but it is always worth the wait.

Holy effing pork loins, Batman.

I would grill all year round, but my grill is out on my porch, which is accessed by a door in the kitchen. Opening it, even for a split second, turns the entire kitchen into a deep freezer. Not fun.

So far this year, though, I have grilled burgers once when my friends came over. I'm slacking. Time to throw some mesquite chips on the coals and smoke some chicken drumsticks. Mmmmmm.