G ri LL & C hi LL

GRILL VS. BBQ

Hey there, fellow fans of grilling & barbeque’ing. . . do you know the difference?

1. larger cuts of MEAT, whole fish, potatoes in foil, etc., you barbeque food covered/with the lid closed, and for a longer time, on lower (indirect) heat of about 350 degrees Fahrenheit.

2. For grilled food, such as vegetables, shrimp, kabobs and smaller-sized foods, you grill uncovered, for shorter times, on higher (direct or indirect) heat.

Check out Chef Jim’s authentic rendition of the first barbeque, HERE, in our Fall ’22 Issue!

Cooking over fire is clearly a worldwide and ancient method, one that varies as greatly as do the countries and their people now who grill and/or barbeque food around the world. (Check out Chef Jim’s authentic rendition of the first barbeque, HERE, in our Fall ’22 Issue!)