Are we missing an understanding of the difference in grilling to barbecue?
They're not close, by the way. I mean, if you want to ruin a nice NY Strip, put it on my Lang at 240 for 2 hours...
Conversely, grill a pork butt or a beef chuck roast on one of my weber grills and you've ruined that meat too.
Barbecue is the result of low and slow cooking, smoking if you will, usually over indirect heat and cooked a long time
so that the fat is rendered and broken down properly so as to render a normally tough piece of meat tender and juicy.
Grilling is what you do when you take a nicely marbled piece of meat and cook it to your preference and what is considered
properly done. Chicken medium rare is dangerous. A good steak medium rare is probably perfect.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.