How to explain BBQ to my sister

[LT72884]

Ok, got in a BIG debate that lasted 20 minutes with my sister today. She is a we bit ditsy so it made it alot harder to explain than normal. She wants to know what BBQ is, Smoking, and grilling.

I explained that the terms are based off of temperature rather than the cooking device(my first big no no)

I said "BBQ is low and slow for stuff like chicken and ribs, with a temp of 225-250.Smoking is BBQ temps but you add wood chunks for optional flavor. Grilling is hot and fast for foods like steak, chicken, chops and burgers." she then said " So when i go to homedepot, what am i buying when i want to cook steaks and burgers?" i said a grill. Her reply was "you said it was not based off of cooking device?" After shaking my head and drying the tears i sais " remember that grilling is for hot and fast like chicken, steak and burgers. She then said " BUT you said bbq was for chicken?" Thats when i gave up..

So i need a lil more help explaining bbq to my sister and i need to answer her question of what she is buying at homedepot. multifuntional backyard cooker? Because grills can work as bbq'ers as well.

You should have been then when i tried to explain that the dead sea is below sea level.. OMG, i was begging for a bullet to the head.. Oh she is 8 years older than I.. LOLOL. she makes me laugh.

thanx guys.

 

[jswordy]

The terms are interchangeable in some parts of the country, with barbeque/barbecue being used to describe smoking meat and also grilling it in some areas. There is a debate over what is proper terminology, what isn't, la-la-la and etc.

To me personally, grilling is generally done over direct heat and consequently is usually a higher-heat process. Smoking meat is done over indirect heat, and can be either high heat or low heat.

The product of smoking meat is called barbecue.

Either method can be done with a variety of cookers. Some are designed to do both, or can be made to do both by how the fire is situated.

Usually, once someone has tasted barbecue from the smoking process, the distinction between it and grilled meat becomes apparent.

Those are my definitions, and as I said, there is lots of debate over terminology.

 

[rocketmanray]

Yep....

at some point I would just give up and tell her to enjoy.......

RMR

 

[jeffjenkins1]

Skidder's sister could explain it!

Jeff

 

[JD McGee]

A taste is worth a thousand words...:becky:

 

[BBQ Bandit]

1. high direct heat = grilling
2. low direct heat = bbq
3. low indirect heat = smoking

 

[Icetech]

With guys smoking at 350+ might need to think bout that

And best way to describe it to her is to tell her that the only thing she needs to know is baking..

 

[1FUNVET]

Just tell her to trust lil brother.

 

[Chef Jim]

You will never win that one. Give up and never ever allow the subject to come up again.

Kind of like politics.:drama:

 

[Kevin]

Barbecue is not a destination, it is a journey.:becky:

 

[Harbormaster]

With guys smoking at 350+ might need to think bout that

350 is still low temp, as grilling is in the 600-800 range.

Barbecue is not a destination, it is a journey.:becky:

And you'll know when you get there.

There was a website I used to go to years ago, can't remember the name though. They used to say that BBQ was slow cooking meat at low temps. Smoking is what Western folks call BBQ. Grilling was what Northerners called BBQ because they cant cook. OH! I remember, it was called "The Ugly Brothers"! ***EDIT: OK, their site is still up, and I found the quote! "What Westerners call smoking Southerners call BBQ and what Westerners call BBQ Southerners call grilling. Northerners don't make these distinctions because they just can't cook." (Which we now know is a farking lie, cuz I can cook)

The way I see it, smoking is really low and slow, like in the 180 200 range indirect (simply meaning there is something separating the meat from the fire). BBQ is low and slow, 220-350 range indirect. Grilling is hot and fast over direct heat.

Therefore, you can use a grill as a BBQ pit as long as there is separation between the meat and the heat. However some (most?) BBQ pits can't be used as grills as the design already has the heat separated from the meat.

If anyone needs me, I'll be feeding Budweiser to my goldfish.

 

[SmokinAussie]

The simplest solution... Show her Cowgirls Blog. Let her go through everything post by post... she'll come out the other end of that with a Q' Degree.

Cheers!

Bill

 

[MOS95B]

I'm picturing that same conversation with my sister... I think it goes something like this:

Shut up and leave me alone.

Yep, that would be it. I don't have a lot of patience for annoying family members....

 

[landarc]

Tell her it doesn't matter, all that matters is that you are eating good food that you are enjoying. If you enjoy BBQ burgers grilled over a 800F gas flame, and you and your friends are having a good time, WTH, that is BBQ at that time and place for you.

I know what BBQ is for me, whatever anyone else wants to call it, I know what works for me. I just don't know how I could explain it to someone. If they want to cook with me, see and learn what I call BBQ and have a little time in the smoke with me, maybe we can come to an agreement.

 

[LT72884]

LOL, awesome guys. thanx for the advice. sorry for a late reply.

I had the impression that bbq was low and slow with no wood chunks or smoke. just a clean fire. Then smoking was TBS due to wood chunks/chips. I always cook indirect in the UDS rather than using direct low heat.

Last year, before i found this place, i thought bbq was grilling. now i know the diff. But i still say " i want to bbq burgers tonight." Now i have the feeling that my sister is gonna give me crap about that now just to pi$$ me off. lol.

I need to show her cowgirls blog. Thats an excelent idea.

Utah is just learnin bout bbq. All our roots here in utah go back to Dutch ovens and open pit rotisserie. I could be wrong though. haha

After all of this yesterday, she had to ask me where rotisserie fit into the equation. I said "Boston Market"

 

[burris]

My local joint has this taped up on the counter.

http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2001/ucm092709.htm

[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
 [CITE: 9CFR319.80]
 
[Page 299]
 
                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS
 
     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 
                               AGRICULTURE
 
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
 
                         Subpart C--Cooked Meats
 
Sec. 319.80  Barbecued meats.
 
 
    Barbecued meats, such as product labeled "Beef Barbecue" or 
"Barbecued Pork," shall be cooked by the direct action of dry heat 
resulting from the burning of hard wood or the hot coals therefrom for a 
sufficient period to assume the usual characteristics of a barbecued 
article, which include the formation of a brown crust on the surface and 
the rendering of surface fat. The product may be basted with a sauce 
during the cooking process. The weight of barbecued meat shall not 
exceed 70 percent of the weight of the fresh uncooked meat.

 

[BluesDaddy]

By her response it sounded like she was looking for what to buy. Just tell her a Weber 22.5" kettle - don't call it a grill - and tell her with some practice she can do both hot & fast grilling and low & slow BBQing on it. Then, as someone else suggested, give her a taste. A taste is worth a thousand pictures!!!