Barbecue or barbeque (informally, BBQ; in Australia barbie, in South Africa braai) is a cooking method, a grilling device, a style of food, and a name for a meal or gathering at which this style of food is cooked and served. BBQ's & BBQ Accessories are listed in this category. What better way to celebrate a nice sunny day than firing up the barbecue and spending time outside with family and friends. Cook up a feast with one of gas, charcoal, electric or masonry barbecues. From the strike of the match to the glow of the coals, find what you need to be a grill master. Whether you prefer charcoal, gas or electric grills, find a grill that suits your space and lifestyle so you can host the perfect party or family barbecue.
When you barbecue you are cooking with a slow circumvented unit of hot air with the lid closed. Grilling is done with the lid up and you're cooking with direct heat on the bottom, instead of all around the source. An often portable grill: An outdoor meal or party at which food is cooked over hot coals or an open fire. Many folks credit the word barbecue to the French. They believe it's a combination of barbe à queue. Meaning, from beard to tail, and referring to roasting a whole pig.
Barbecuing is cooking foods low and slow.
Barbecuing is usually used for cuts of meat like ribs, pork shoulder, beef brisket, or whole chickens or turkeys. These types of meats tend to be tougher, and need the low, slow heat of a barbecue (or a slow-cooker) in order to get them good and tender.
If you're cooking seafood, steak, hamburgers, hot dogs, sausages, pork chops, or boneless chicken breasts, chances are, you're grilling. Vegetables and fruits are also popular foods to grill.
The fundamental difference between these is just the cooking style. Barbecue and tandoor confer with two ways and appliances of preparation. Barbecue refers to the preparation of meat on low heat and smoke. Tandoor is referred to a special kitchen appliance utilized in Asian regions.
The most widely used meat in most barbecues is pork, particularly pork ribs, and also the pork shoulder for pulled pork. (In Texas, beef is more common, especially brisket.) The techniques used to cook the meat are hot smoking and smoke cooking, distinct from cold smoking.
Barbecue is when you cook indirect heat, low and slow," "A cookout is when you cook directly over an open flame. Burgers, hot dogs, wings — things like that.” Barbecues are “planned days before,” while cookouts “come together the morning of.
Barbecue was a shared tradition among slaves, and unlike the distinct regional 'cues, we see today, the differences throughout the antebellum South hinged only on what type of wood and animals were available.
Caramelization, causes roasted vegetables to get sweeter, and meat becomes more savory thanks to the Maillard Reaction or Smoking. Proteins are broken down into amino acids, which then react with the carbohydrates present producing the scent and satisfying taste we crave.