That's what I'm here for. And based on your above post, I understand the difference between the "low and slow" and the "hot and fast".
Thank you. No disrespect taken.
No No Noii was directing the comment at
crock potting... essentially braising without the searing first....
Grilling and broiling are nearly the same but contemporaily it is thought that grilling is on a grid, thereby causing grill marks and broiling is under a fire, which causes no marks.
pit cooking is a semantical difference only depending on how high the grate is above the coals... too low its grilling, too high its
AND the discussion was about low and slow versus hot and fast WHICH IS NOT GRILLING DUE TO RANGE OF TEMPS
BBqing as we do it is essentially roasting....
First.. this discussion has gone awry and then people begin to comment on the untopical.
Crock Pot cooking, and we have mentioned this many times on here, is not BBQing... but also it is not simply a technique that is laughable. Its is partly braising... which is the same process as foiling, or panning and even wrapping in butcher's paper and continuing the smoke as I do... In some cases it is also a technique I use called banking and covering, which I do when I am smoking say 60 Brisket Packers in one night... my smoker, The Brazos, holds 30 at one time laid out but I can group them on the nuetral side and cover them with a sort of non glued papermeche of soaked butcher paper and continue cooking them for 4-7 hours while the new ones get their smoke.
the thread was about low and slow versus hot and fast.... not crock pot and grilling. Nothing wrong with either and should not be used as a punchline thats all.
Frankly, we all are wrong if we want to be traditional about it..... who here smokes on a hand dug open pit after simmering their beef in a broth of water, salt pepper, juniper berries and bay leaves??? Anyone?