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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