Grilling and Barbecuing Basics and How-To

Tips for Successful Outdoor Cooking and BBQ Dining

Jun 26, 2009

Summertime means eating outdoors. Enjoy the comforts of home by dining al fresco on grilled cuisine. Barbecuing food is easy and quick with some preparation and know-how.

Whether it’s a brazier over a beach bonfire, a basic hibachi or a high-performance gas grill, summer is all about getting out and cooking on live fire. From sophisticated Latin spices to simple Asian flavors, add zing to outdoor culinary fare with a few simple tips.

The Difference between Barbecuing and Grilling

Steve Raichlen, author of award-winning The Barbecue! Bible and How to Grill, is one of the foremost authorities on barbecuing and grilling. “There’s no substitute for mastering the basic principles of fire management and heat control—and understanding the difference between barbecuing and grilling,” Raichlen states in his book The Barbecue! Bible: Sauces, Rubs and Marinades.

Grilling, he writes, is the more popular charbroiling method and is used worldwide. The high heat and quick cooking time of this technique yields a flame-seared flavor and is preferable for small or thin pieces of tender meats. Barbecuing, Raichlen states, is a North American phenomenon that utilizes slow, indirect heat. Smoke is barbecue’s defining flavor, and larger, tougher pieces of meat benefit by this method.

Grilling Ideas from Around the World

The global grill culture includes sweet, spicy and aromatic Asian fare, such as Korean seared short ribs and Indian tandoori-style chicken kebabs. Grilling meat and vegetables is an ancient custom in Tuscany, where Florentine-style steaks are served with shavings of Parmesan cheese.

Mexico celebrates the fruits of the sea with grilled shrimp and tomatillo sauce. Back in the U.S.A., choose from Midwestern barbecued spareribs slathered with rich sauce or Californian Caesar salad with grilled tuna.

Tips for Grilling with Marinades, Brines and Flavors

Outdoor chefs can expand their repertoire to include gruilling fresh vegetables, fruits and tofu. Marinating or brining food before it hits the fire increases the flavor by adding fresh herbs, spices, oils and vinegars. Brining can firm fish and take the bitter edge off eggplant.

Brush marinade (traditionally a seasoned, acidic liquid) on meat while it’s cooking for a nice crust. Brining (a process of submerging food in a saline or fruit-juice solution) also adds tenderness, moisture and flavor.

What Kinds of Woods to Use for Grilling

Wood chips, chunks and planks can add a tantalizing smoky aroma to grilled foods of all kinds. Mesquite is a familiar wood for barbecuing. Use hardwoods, such as oak, hickory, maple, pecan and alder, for smoking.

Native Americans in the Northwest U.S. traditionally cooked salmon on cedar or alder planks over open fires. Any wood that will be used for grilling or barbecuing needs to be thoroughly soaked and drained before using near a live fire.

Tips for Successful Grilling from Steve Raichlen

Now it’s time to fire up the grill while summer’s sultry days and nights are here.

The copyright of the article Grilling and Barbecuing Basics and How-To in Summer Recipes is owned by Susan Lynne Hamilton. Permission to republish Grilling and Barbecuing Basics and How-To in print or online must be granted by the author in writing.