| BBQ'ing and grilling are words that are often used | | | | better grilled at high temps. The internal fat in a piece |
| when speaking in general terms of cooking outside | | | | of meats helps to keep it moist during cooking, and a |
| on the back patio. The definitions of these words | | | | high heat sear keeps what little moisture the is inside |
| however is quite different, defining the two styles of | | | | the leaner cuts from being cooked out.How to Set |
| cooking meats. To BBQ means a low and slow cook, | | | | Up an Indirect CookTypically, BBQ is not only a low |
| under 250 degrees farenheit, usually incorporating | | | | temp process, but an indirect cook as well. Usually |
| wood to impart a smoke flavor. Grilling, on the other | | | | the fire is in an offset firebox or a heat deflector is |
| hand is a high temp method of cooking, like is done | | | | in place between the meat and the heat. Backyard |
| on pork chops or steaks.Fatty meats such as beef | | | | grills can be set up for this by setting the coals on |
| briskets, pork (hams, ribs, butts, shoulders etc) and | | | | one side and the meat on the other. On a gas grill, |
| others benefit from the long slow cooking of the | | | | you can turn only one burner on and set the meat |
| BBQ method. Given time at low temps, much of the | | | | over the other. One other method I have seen is to |
| fat renders and connective tissues are broken down. | | | | use a few firebrick (available for @ $1 ea.). They are |
| This is generally done when the internal temperature | | | | put in place, then a raised placed rack over them, |
| is 155 to 165, and the longer the meat stays in this | | | | then the meat. Pizza stones are often used as |
| range, the more tender the result will be. If you are | | | | well.Depending on what you are cooking, a lot of fat |
| monitoring the temp at this time, you will see a | | | | can be rendered, therefore it is a good idea to use a |
| "plateau" where the added heat from the coals is | | | | drip pan under the meat. Not only does this keep the |
| being used to break down the tissues, and not raising | | | | grill from getting nasty, but it allows you to add |
| the internal temperature. This is a good thing, do | | | | moisture while cooking. An inch or so of water in the |
| NOT stoke the fire to speed up the cook.Leaner | | | | pan will keep the meat from drying out as it cooks. |
| cuts of meat that contain less marbling of fat are | | | | |