To Chill and Grill 

At the outset, it is pertinent to state that we are not here to favor one cooking method over the other. Both procedures or techniques of cooking give us some incredible food; so, there is no reason for us favouring grilling over barbequing or vice versa. Nonetheless, we cannot deny the fact that there lie some really important differences between the two. 

Why are we even talking about it?

There happens to be a need to distinguish between the two methods because oftentimes the terms “grill” and “barbeque” are used interchangeably by people—which leads to a whole lot of confusion and therefore, quite naturally to the need for a detailed explanation. To people not much interested in food, the difference might not make much difference but any chef or foodie worth their salt would make sure the terms are correctly used and methods thoroughly understood. 

Busting the Myth!

What value would myths be to us if there wasn’t someone busting them for us on a regular basis?! So, what you usually do in your front garden or in your backyard with friends and family and call barbeque is not barbeque but grilling instead. Yes; that common process of giving direct heat to marinated lamb, chicken, and chunky pieces of vegetable and paneer is not barbeque. We are sorry to break your hearts but indeed it is not. In simpler words, when we heat and prepare food far too quickly and keep serving it hot to people standing or sitting around the heat, the process is called grilling. It is strange how many of us have spent our entire lives believing this to be barbeque. 

But then, what’s this thing called Barbeque? 

Barbecuing as a method is indeed a complete reverse of grilling: it is slow cooking. It is usually used as a method when what we are cooking needs indirect heat and slow cooking as a process. Most often it is used to cook meats such as whole chickens and turkeys or large chunks of goat meat or pork chops or hamburgers that cannot be cooked speedily over direct heat and in a casual fashion in your backyard. The subordinate temperatures and ancillary heat sources take more time to move around and transfer throughout what’s being cooked. Again, it must be elucidated that even though vegetables can be and are barbequed, the technique is mostly used to cook meat that’s otherwise hard to be made tender using quick procedures. This method raises the temperature of the meat making sure the “connective tissues” such as collagen are able to completely wind down and soften. These hard cuts are quite difficult to grill and eat because they might give you the illusion of being cooked when you put them to direct heat but to chew, they would not be tender. The proteins and conjunctive muscles or tissues usually need a lot of time to break down. 

Value time but good food even more!

In absolute contrast to grilling, barbecuing can take up a lot of time—often several hours. What’s being cooked is usually in an oven like structure that’s connected to heat and never directly on fire like it happens in case of a grill. The patience and time of those barbequing and those waiting is rewarded with food that melts in their mouths because there is a certain juiciness that is added to food (both vegetarian and non-vegetarian) when it is slow cooked. 

What about the marinade then? 

Well, irrespective of the differences between the two cooking methods, same marinade or preparatory ingredients such as a mixture of curd, lemon, dried spices can be used on raw food items before they are grilled or barbequed. In fact, the same “barbecue sauce” can be used to season the barbecued and grilled dishes once cooked. If Ted Lee, New York Times food author, is to believed, it is the barbeque sauce that created the whole confusion in people’s minds leading up to many using “grilling” and “barbecue” interchangeably as terms. Even though people had already started seeing both grilling and barbequing as similar methods, in the 1950s and ’60s, the market in the USA overflooded with already set or prepared sauces. Outdoor grilling with friends and family became quite popular as a thing to do during festive seasons or over the weekends. This whole new heightened trend to grill food right outside one’s home just gave fire to the muddle. 

What’s cooking and is also smoking hot? 

While smoke is the quintessential feature of a barbeque, it doesn’t feature anywhere in the process of grilling. Even though the raging temperatures on a grill yield eruptions, smoke is seldom observed. Some people are adept at fusion or hybrid cooking such as combining roasting and grilling together. Only when grilling is combined with another cooking method such as roasting does it give rise to smoke. Typically, barbeque connoisseurs use an assortment of wood chunks to give a delightful smokiness to the food being prepared. 

Skill Test 

Well, not saying that grilling takes no skill at all but you would find many a casual cook who could claim to be good at the grill. Barbeque, on the other hand, is a labour of dogged patience and love. It is time consuming; so, that becomes a major challenge for most. In most families, there happen to be at least one or two members who would ace the barbeque game. Like a lover pursues the warmth of their beloved, the barbeque professional is required to persistently keep tracking the internal temperature of the meat being cooked. The ambient or surrounding temperature of the smoker also plays an important role here—so, even that needs to be constantly checked. It may be quite hard for you to imagine but there are many chef tools such as food thermometer and chef alarm that are commonly used to make sure the barbeque is done well. 

Our Verdict: 

If you still think we are talking here to favour one over the other, refer to paragraph one again. We reiterate: we don’t have a favourite. If you have the time and skill, why not barbeque?! And if you wish to go easy and have your food served fast, please chill and grill! (of course, keeping in view the type of food you have chosen to cook). 

Fun Fact: “Barbecue” is a unique term in itself as it refers to the cooking method, the meat being cooked, the type of event or gathering where this cooking is being done, and also the cooking device—all at the same time. How wonderful!