Barbecue Vs. Smoking Vs. Grilling

Both barbecuing and grilling cooking techniques cook meat over open heat, but barbecue involves low and slow cooking with the addition of actual wood smoke. Barbecuing is cooking meat with a definite smoky flavor that naturally penetrates the meat. Barbecuing Barbecue uses larger cuts of meat than grilling, and the heat is indirect. The low and slow heat and cooking times are necessary to make the finished product tender, flavorful, and juicy. These low temperatures range from 200 to 250 degrees F, and are maintained during the entire barbecuing time, often one hour per pound of raw meat. Smoke from wood or wood chips impart flavor into the meat as it is barbecuing. Smoking: Cold or Hot Smoke Smoking meat involves either cold smoking or hot smoking. Cold smoking doesn’t actually cook the meat but gives it a definite smoke flavor. Because this method doesn’t cook the food, temperatures for cold smoking are below 85 degrees F, the meat or seafood being smoked must be cooked or cured before smoking, or cooked after smoking bringing the temperature to 160 F before being served (over 165 degrees or higher for poultry). Hot smoking is a cooking method, where the meat is heated or cooked slowly while using smoke to flavor. Meat and seafood that are hot smoked are typically brined or cured before smoking. Brining helps to not only flavor the meat, but the acid in the brine acts as a natural tenderizer. A dedicated smoker is generally preferred since the cooking temperature is better controlled. Grilling Grilling involves faster cooking, at higher temperatures, and generally uses smaller cuts of...

Grill Skills: Professional Tips for the Perfect Barbeque

Blurb: In Grill Skills, professionals generously offer their very best tips, advice, and recipes. This is the book where Tex-Mex meets the islands, the Mediterranean meets Sweden, and the tropics meet urban balconies—an indispensable grill book for all tastes. Grill Skills is a multi author book. Mia Gahne explains how to whip up the perfect barbeque sauce. Tove Nilsson shares slightly tweaked traditional barbeque dinners with all the proper sides. Liselotte Forslin creates glorious barbeque buffets for all ages and tastes. Mia Öhrn conjures up the magic of grilled desserts. Bengt-Göran Kronstam gives expert advice on wines to go with your grilled meals. Catharina Lindenberg-Bernhardsson creates ambiance by imaginatively decorating around the grill. All this is accompanied by music selected by Jan Gradvall.   Book Overview and Chapters The book is separated by theme: 30 Commandments for a Grill Master; Grill for Dinner; Classic Bistro Grill; Family Grill Fest; Mediterranean Grill; BBQ Swedish Style; Setup for a Grill Party; Grilled Desserts; and Sure-Fire Wines. The 30 Commandments chapter has info on prepping for grilling, choosing a grill, and things to do during grilling and when it’s almost done. Recipes range from simple glazes to salads to desserts. Colorful pictures are throughout. Below is a recipe from the book, Jerk Chicken. Jerk Chicken 2016-07-27 18:00:26 Jerk is a spice mix from Jamaica with the sweet, intense taste of allspice, cinnamon, and nutmeg. The chicken becomes almost black when grilled due to the caramelization of the dark muscovado sugar together with all the spices. The chicken is butterflied so it can be grilled more quickly. Write a review Save Recipe Print...

Sweet Thai BBQ Glaze

This Thai inspired glaze has sesame oil, fresh ginger, honey, lime, and red curry paste all mixed with a little Thai sweet chili sauce. Use as a glaze during grilling for fish and poultry. Adapted from Grill Skills: Professional Tips for the Perfect Barbeque. Thai Glaze 2016-07-20 16:11:46 Write a review Save Recipe Print Ingredients 3 tablespoons Thai sweet chili sauce 1 tablespoon red curry paste 1 teaspoon lime juice, freshly squeezed 1 tablespoon honey 1/2 tablespoon sesame oil 1 tablespoon fresh ginger, grated Instructions Mix all the ingredients together in a small saucepan. Simmer for a few minutes. Cool, then use to brush on foods during grilling. All Qd Up http://www.allqdup.com/ All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...

Spicy Honey Ginger Soy Glaze Recipe

This glaze contains fresh ginger, smoked paprika, soy sauce and honey and is given a little kick from a bit of chipolte flavored Tabasco sauce. Brush this on your favorite fish or poultry item during grilling, a little towards the end. Recipe adapted from Grill Skills: Professional Tips for the Perfect Barbeque. Spicy Honey Ginger Soy Glaze Recipe 2016-07-20 16:07:28 Write a review Save Recipe Print Ingredients 3 tablespoons tomato puree 3 tablespoons honey 1 1/2 tablespoons soy sauce 1 teaspoon white wine vinegar 1 tablespoon fresh grated ginger 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon chipotle Tabasco, or to taste Instructions Mix all the ingredients in a small saucepan. Bring to a boil, then slowly simmer for a few minutes. Cool, and then brush on food during grilling. All Qd Up http://www.allqdup.com/ All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...

Apple and Lemon Glaze

Brush this glaze on your favorite fish during grilling, a little towards the end. It is also great with grilled chicken. Recipe adapted from Grill Skills: Professional Tips for the Perfect Barbeque. Apple and Lemon Glaze 2016-07-20 16:00:54 Write a review Save Recipe Print Ingredients 1/4 cup apple juice concentrate 1/2 cup fresh squeezed lemon juice 1/4 cup honey Instructions Place all the ingredients in a small saucepan. Bring to a boil, then simmer low for 5 minutes. Cool. Brush glaze on during grilling. Adapted from Grill Skills: Professional Tips for the Perfect Barbeque. Adapted from Grill Skills: Professional Tips for the Perfect Barbeque. All Qd Up http://www.allqdup.com/ All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...