We all have heard about grilling but we are not aware of the real tricks in it. Grilling is also an art form. A person who is new to this art may be confused because cooking meat over an open fire is a tricky method. To get a really good and delicious barbecue dish, you need to have a lot of patience. Grilling can be done in two ways: grilling and smoking. Grilling is the fastest way to prepare meat over a direct source of dry heat, while smoking is a slow process where the food is kept at a certain distance from the fire. Now let's take them separately to know the actual processing.
BBQ grilling:
There are two types of grilling: direct and indirect. But before I get into the details, let me tell you that there are three types of grills: charcoal grills, gas grills, and electric grills. Charcoal grills are relatively inexpensive compared to the other two. Now let's get back to the types of cooking. The direct method is a high-temperature method and is used to cook relatively small pieces of food. Steaks, chops, chicken breasts, etc. are some of the typical foods that can be grilled directly. In the indirect method, as the name suggests, the food is kept on the side of the heat source. It's kind of like baking a cake or similar food. Now we move on to smoking.
BBQ smoking:
Smoking is the best way to cook food, although it takes time. If grilling is best for cooking smaller pieces, smoking is best for cooking larger pieces. Liver, ham, ribs, brisket, etc. are some of the foods that can be smoked. One must maintain a constant temperature to obtain deliciously smoked food. Normal, suitable smoking temperature is between 200-225 degrees. If you cook the meat until it reaches 165 degrees in the center, the meat will taste better because the smoky flavor will penetrate deep into it. You can use a regular grill for basic BBQ smoking. The only thing one needs to be aware of when smoking is choosing the right kind of wood. Because every wood is different in its way. So we have to experiment with all kinds of wood to find out which one is the best. Smokers can vary in shape and size. Some smokers use gas and charcoal. But the heat coming from any type of smoker is cooler and therefore smoking takes a lot of time.
To finish it off, the grill has to go through one more process, and that is basting it with sauce. It's the ultimate ingredient that can't be left out when grilling. The types of sauces vary by region. If the vinegar sauce is typical of the southern United States, the tomato-based sauce is typical of the western United States. The best time to apply the sauce is during the last stage of cooking. i.e. when you are sure the meat is well done, as sugar is one of the main ingredients in barbecue sauces and tends to burn easily. So you have to cook the meat before you burn the sugar.
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