Grillin ain’t BBQ’in

It’s summertime (at least it is in the States) and that means two things: hot weather and cooking outdoors. I’ve been jealous of the countless facebook statuses I’ve read that have been talking about BBQ’ing with friends, going fishing and having a good time. But did you know that most people are falsely claiming to be BBQ’ing? Yep, that’s right – they’re lying. Sort of.

The terms BBQ and grilling out are used synonymously to describe cooking food on a grill. However,  BBQ and grilling aren’t the same thing. Technically, (according to this article by Troy Black, Big Book of BBQ) “BBQ’ing is long, low, and slow. The low temperature and the resulting length of time the meat is cooked allows for the food to soak up the smoke and rub flavors, and to become very tender and moist. Think ribs, pork shoulder, and brisket as barbecue.”


My Uncle Jere, Aunt Daisy and their BBQ team, UFR Smoke, make a mean brisket. They slow BBQ’d the brisket and pork for our wedding and I think we got more compliments on the food than we did congrats on our big day! 
Grilling, on the other hand, is the method with which most people are familiar. Being able to cook a variety of food such as burgers, chicken, steaks, veggies, and seafood, hot and fast is what draws many people to the grilling arena.

More commonly practiced, grilling.
Regardless of what you’re cooking this summer remember to observe proper cooking temps and have a meat thermometer handy! Burgers should be ‘Safe and Savory at 160’, steaks and pork chops should be cooked to 145 and chicken should be heated to a toasty 180 (all temperatures in Fahrenheit).
What are some of your favorite grilling or BBQ dishes? I’m pretty partial to Uncle Jere’s brisket – it’s hard to beat!
Until next time,
~ Buzzard ~