Hosting a BBQ is just that, it's hosting a party where BBQ grills are used to prepare food. Foods like hotdogs, hamburgers, steaks, chicken, fish, and the occasional shish kabob. Grilling is an art in that you are using a combination of Convection Heat, Direct Heat, and Indirect Heat to sear the outside of the food and still cook the inside to a specific doneness. This can be done over many mediums however charcoal briquettes is the North American norm.
As with many BBQs the end result can be an over done exterior with an under done interior. Or the infamous charcoal dog, and either over our under done chicken. There are simple ways to manage to get your steaks, chops, dogs, and burgers to the perfect blend of char grilled juiciness. With all meat, it's always best to start right on top of the gray charcoals. Once you get your grill marks and searing complete, move your meat over to a side of the grill that does not have any coals. This is the indirect method of cooking that works very well when used properly.
BBQ on the other hand is a totally different method and manner of cooking outdoors. The method is "low and slow". Cooking your meats, whether they be Boston Butts, Ribs, Beef Brisket, or Smoked Chicken, you will want to keep your temp right around 220 degrees. This enables the meat to "sweat" or render the fat that it holds and as a result you get very tender, juicy meats.
BBQ purists will insist on using a specific kind of wood and will tolerate no less than 12 hours on the smoker for a Boston Butt and 6 to 10 for Ribs. There are competitions all over the world that are actually sanctioned by the Kansas City BBQ Society (aka KCBS). Competition at these events is stiff and there is some amazing BBQ to be had. Just do yourself a favor, don't refer to it as grilling...
So, there we have it. Grilling in its own right is certainly an art but using a smoker to produce classic BBQ is an entirely different animal.
Chef Pat @ CFL
