Whats the difference between grilling and barbequeing?
A. Cooking directly over the heat source is known as grilling. The food is cooked for mere minutes on a hot grill, and the lid is rarely if ever closed. Thin cuts of meat, fillets, kabobs, and sats are good candidates for this method. Indirect heat is used for larger pieces of meat, such as thick steaks, roasts, and whole fish. In this method, the food is cooked just off the heat at about 350 degrees F (175 degrees C). The lid is closed, and the cooking times are somewhat longer. On a gas grill this generally means firing up the two outside burners, and cooking the meat over the middle, unlit burner. When using charcoals, the coals are pushed to the sides of the grill, leaving a place in the middle to cook. Traditional barbeque is a form of indirect heat using very low temperatures over long periods of time.
