To start, it is important to realize that if you’re burning charcoal and cooking hamburgers or hot dogs, that is grilling. Grilling entails rapid cooking of ingredients with minimal oil. Barbecuing involves cooking food at a low heat — often with sauces or marinades for a few hours or overnight — which gives a smoky flavor and enhances the tenderness of food.
Getting Started
Proper equipment is essential to achieving the low-and-slow result for meat. Start with a quality barbecue grill that suits your needs, is easy to use and maintain, and includes a lid to regulate and circulate heat efficiently. If you choose a charcoal or gas grill, you may also add flavored wood chips in the mix to infuse an extra flavor dimension in your food. Hickory, mesquite, apple, or cherry offer unique profiles to complement various types of meat or vegetables.
Mastering the balance of smoke intensity and desired flavor does make woodchip barbecuing a test of time and practice. Pitmasters must also pay close attention to the fire, monitor the smoke levels, and periodically add more chips to maintain desired flavor.
Regardless of the type of grill you use, always include a ceramic tray and drip pan positioned between the fire and the grill rack, effectively separating the heat source from the food.
Things to Remember
- Heat zones: Create different heat zones on your grill. One area should be for high or direct heat for searing and quick cooking, while another area should have lower heat (indirect heat) for slower cooking. This allows you to control the cooking process better.
- Proper food preparation: Season meat or vegetables — using a flavor injector or basting brush — with marinades, dry rubs, or spices well in advance to enhance flavor. Allow the food to come to room temperature before placing it on the grill for more even cooking.
- “Unstick” the grates: Before placing food on the grill, lightly oil the grates with a brush or folded paper towel dipped in cooking oil, or cut an onion in half and rub the inside briskly on the grates.
- Avoid excessive flipping: Resist the urge to flip the food constantly. Let it cook on one side for a while to develop a nice sear and grill marks. Flip it only once to ensure even cooking.
- Aluminum foil: A versatile tool for barbecuing, foil can be used to create individual cooking packets for delicate foods, like fish or vegetables, or to wrap foods like corn on the cob with butter
and seasonings. - Use a meat thermometer: To ensure the meat is cooked to the desired level of doneness, use a meat thermometer. This helps avoid undercooked meat.
- Be patient and avoid flare-ups: Barbecuing is a slower cooking method, so be patient and give your food enough time to cook thoroughly. Dripping fats may cause flare-ups that can be tamed with a spray bottle filled with water.
- Rest the meat: After removing the meat from the grill, allow it to rest for a few minutes before cutting into it. This helps the juices redistribute, resulting in more flavorful and tender meat.
- Practice makes perfect, so don’t be afraid to experiment and learn from your experiences.