Seriously Good Barbecue Cookbook E-Book

Brian Baumgartner

• Herausgeber: Fox Chapel Publishing
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 242

Veröffentlichungsjahr: 2024

Beschreibung

Brian Baumgartner's (aka Kevin Malone from The Office), Seriously Good Barbecue Cookbook traveled the world far and wide to bring you a collection of some of the world's most mouth-watering, outrageous, and delicious barbecue recipes. This ultimate collection of over 100 barbecue recipes includes famous regional styles including Texas BBQ, Kansas City BBQ, Carolina BBQ, and Memphis BBQ. You'll also find international barbecue recipes and an entire section dedicated to side dishes, including a variety of vegetarian sides - all submitted by home cooks, award-winning chefs, and well-known pitmasters from all corners of the earth. Over 100 recipes will include detailed instructions on how to make the perfect rubs, sauces, and sides. With more than 100 barbecue recipes, instructions for making the perfect rub, sauces, and sides, informative content on grilling versus smoking, cooking times and the history of barbecue, Seriously Good Barbecue is the definitive must-have cookbook for ever home cook and aspiring pitmaster.

Leseprobe

© 2024 by Brian Baumgartner and Fox Chapel Publishing Company, Inc., 903 Square Street, Mount Joy, PA 17552.

Seriously Good Barbecue Cookbook is an original work, first published in 2024 by Fox Chapel Publishing Company, Inc.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright holders.

ISBN 978-1-4971-0475-4

eISBN 978-1-6076-5974-7

Library of Congress Control Number: 2024936484

Photo Credits

Shutterstock.com: Used throughout: abuzayd (recipe servings), Mark Carrel (background), Pavlo S (bottom flames); Krasovski Dmitri (background 3, 8); PanuShot (5); Pixel-Shot (grilled corn 9, 129); Sean Locke Photography (10); Katherine Welles (barbeque pit 11); Mr Doomits (pig sign 11); Wirestock Creators (barbeque 14); gowithstock (spoons of spices and herbs 17); The Toidi (food thermometer 17); Timolina (tools 17); Romolo Tavani (top flames 18); RossHelen (grilling 18); julie deshaies (pork shoulder 19); Teri Virbickis (ribs on grill 19); Natasha Breen (20); Elena Veselova (23); Foodio (25); F Armstrong Photography (28); Andrei Iakhniuk (38); xpixel (spices 41, 48, 71, 115, 143); hlphoto (47); Dar1930 (58); Elena Shashkina (sliced pork belly 63); Ivelin Denev (chili 66); MaraZe (onions and spices 26, 66, 145); Pairoj Sroyngern (chili flakes 68, 145, 148); Breaking The Walls (wooden scoop 73, 95, 149); VasiliyBudarin (ribs 73); stock creations (76); Nata Bene (88); budihartono1 (ribs with bun 99); Tatiana Volgutova (102); Romix Image (oysters 106); virtual studio (cinnamon sticks 106); Zyabich (kebabs 108); The Image Party (110); RFondren Photography (120); rocharibeiro (campfire beans 124); New Africa (scoop 125); Nattika (green beans 138); FoodAndPhoto (140); D_M (red peppers 144); Elena Veselova (BBQ sauce 145); Shaiith (150); Ground Picture (158); Goskova Tatiana (lemonade 162); Kristi Blokhin (strawberry daquiri 163); Larissa Bahr Photography (Brian photos: cover, 20); David Fisk, illustrations throughout

To learn more about the other great books from Fox Chapel Publishing, or to find a retailer near you, call toll-free 800-457-9112 or visit us at www.FoxChapelPublishing.com.

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Printed in Canada

First printing

This book has been published with the intent to provide accurate and authoritative information in regard to the subject matter within. While every precaution has been taken in the preparation of this book, the author and publisher expressly disclaim any responsibilty for any errors, omissions, or adverse effects arising from the use or application of the information contained herein.

ACKNOWLEDGMENTS

I want to acknowledge all of the hardworking people who worked tirelessly to make this cookbook a reality:

• David Miller, Gretchen Bacon, Elizabeth Martins, David Fisk, Matthew Hartsock, Diana Kern, Joseph Borden, Mike Deppen and all of the folks at Fox Chapel Publishing.

• Ted Gekis, Megan Smith, Ryan Zachary, Daniel Ribera, and Megan Dunn from my team.

• Paul Castrataro and Dylan Chant for their help. To the chefs and fans who contributed recipes: THANK YOU.

• And finally—a huge thank you to my friends and family who have tasted more barbecue over the last year than anyone thought possible. This could not have happened without YOU!

FOREWORD

In film and TV fandom, actors are often compared with their roles. Some seem to walk hand-in-hand with their on-screen personas, as though their character was written specifically with them in mind. Others bear little-to-no resemblance to those they portray, shocking fans during interviews with bookish shyness or a surprise British accent. Brian Baumgartner might be the most shining example of an actor who couldn’t have less in common with his most famous character, Kevin Malone. My memories of the lovable, bumbling oaf from The Office almost instantly dissolved when I shook his hand, so immediately apparent were his warmth, charisma, and intelligence. Instead of garnering laughs from unintentional blunders, his chaotic wit kept me in stitches as I tried desperately to keep it together while we filmed. It’s a testament to his abilities as a performer, but even more striking was his knowledge of and passion for good food. It might be the single thing he has in common with Kevin Malone.

But while the latter might have settled for microwaved spray-cheese “nachos,” Brian has a much higher calling in cuisine. In his first cookbook, Seriously Good Chili Cookbook, he cataloged 177 of the best chili recipes from around the world. Instead of simply aggregating solid-looking recipes, he studied the very art of chili, extolling its history and sampling steaming pots from across the nation. He told the stories of chili cookoff winners, prolific bloggers, storied authors, and family and friends alike. And he did it all with the respect, curiosity, and enthusiasm that comes with being a true lover of great food. Now, with Seriously Good Barbecue Cookbook, he pays tribute to some of the greatest barbecue chefs, sharing their methods and spilling their secrets (but not on the carpet). He imparts his own studious knowledge, delicious recipes, and sheer enthusiasm for the medium, giving depth and context to the world of barbecue. Whether the rack of ribs headed into the smoker is your first or fiftieth batch, there’s a wealth of knowledge, humor, and flavor to be enjoyed in the following pages. So, start cooking your way through the Seriously Good Barbecue Cookbook and wonder with bated breath what cuisine Brian will tackle next. Personally, I hope it’s nachos—those spray-cheese things are in need of redemption—but no matter the subject, it’ll be another Seriously enjoyable addition to your cookbook collection.

—Andrew ReaChef & Creator of Binging with Babish

TABLE OF CONTENTS

INTRODUCTION

HOW THIS BOOK WAS MADE

ALL ABOUT BARBECUE

THE HISTORY OF BARBECUE

BARBECUE ESSENTIALS

ALL ABOUT HEAT

COOKING TECHNIQUES

GRILLING

BARBECUING

SMOKING

BRIAN’S RECIPES

KANSAS CITY-STYLE

TEXAS-STYLE

CENTRAL TEXAS

EASTERN TEXAS

SOUTHERN-STYLE

ALABAMA

FLORIDA

GEORGIA

KENTUCKY

MEMPHIS

NORTH CAROLINA

OTHER REGIONS

INTERNATIONAL

SEAFOOD

BARBECUE TAKES

SIDES

SAUCES, RUBS, AND MARINADES

SWEET TREATS

THIRST QUENCHERS

ALCOHOLIC

NONALCOHOLIC

ABOUT THE CONTRIBUTORS

APPENDIX: COMMON BARBECUE MEAT CUTS

SMOKED BABY BACK RIBS

KANSAS CITY BBQ CHICKEN LEGS

AUTHENTIC CENTRAL TEXAS BRISKET

TOMATILLOS, JALAPEÑO, AND MEZCAL CAROLINA BBQ STREET TACOS

CALIFORNIA SANTA MARIA TRI-TIP WITH CHIMICHURRI VERDE

COWBOY CANDY MAC

GRILLED PEAMEAL BACON & BEER PANCAKE CUPS

GRILLED WILD BOAR (OR PORK) CHOPS ON APPLE CHERRY ROSEMARY RELISH

BBQ PINEAPPLE

ELOTE (GRILLED MEXICAN CORN)

LOADED POTATO SALAD

INTRODUCTION

I grew up in the South—Georgia, to be precise.

And while I love Southern California (and my adopted hometown of Scranton, Pennsylvania), I wouldn’t give up my childhood for nothing.

In the South, there is nothing more important than the “4 Fs”: Family, Friends, Food, and Football. On Saturday mornings in the fall, I would often load into my friend’s car to make the roughly 70-mile drive to Athens from Atlanta to attend a University of Georgia Football Game. (Go Dawgs!) Some days, as we headed into town, we would stop at The Varsity—a nostalgic, fast-food restaurant that felt like something out of the 50’s, even almost 50 years ago. (In point of fact, it opened in 1928 and the charm of the place is they clung to that history.) Those days were fun. The Varsity always felt like a special treat, serving up hamburgers and chili dogs to all the faithful Bulldog fans. But those days weren’t my favorite.

My favorite days were the barbecue tailgating days. We would leave Atlanta before dawn and arrive in Athens as the sun came up to set up our camper and barbecue pit to start cooking. Some Saturdays, we would smoke pork shoulder (pork butt) to make delicious pulled pork sandwiches. Tri-tip, brisket, and (of course) baby back ribs were also common guests at the party. The food was delicious to be sure. But I think for me, even at a young age, it was about the process as much as the actual food.

A few weeks ago, I went to Jacksonville, Florida for the “World’s Largest Outdoor Cocktail Party,” aka the UGA/Florida Game. Though, to be clear, it could just as easily be called the “World’s Largest Outdoor BBQ Tailgating Party.” Adjacent to the stadium, there’s an area called “RV CITY” where folks start setting up a whole week before the game. They bring tents and trailers and campers and RVs and start grilling. I visited the “City” while I was there. I did a remote segment with my pal, Ryan McGee, for SEC NATION/ESPN from the madness. But to be honest, I felt like an outsider. Not that people weren’t nice . . . they were very kind and generous. But there was something I missed. I thought about it long into the afternoon that day . . . Why did I not feel a part of it? Well, what I concluded was this—there is something communal about the process of barbecue and grilling and cooking for large numbers. It binds you together. Whatever your team. Whatever your politics. Whatever your background. Getting your hands dirty and making barbecue with folks (even sharing with strangers) is just about the most special way to bond.

I talk about this is terms of chili as well: “Nobody makes a pot of chili for just themselves.” It’s meant to be shared. Experienced together. Experimented with as you develop your own recipe with others. And while in my adulthood, chili has become what I’m known for, my true passion is grilling and barbecuing.

There’s nothing better than spending a day tinkering over a grill, finding just the right flavor for just the right meat for just the right occasion. I don’t have any particular allegiance. I love the tangy mustard of Carolina to the spicy red of Texas to the distinct, bold flavor of Memphis. I make it all, I eat it all, and this book is a collection of it all. I’m not serious about much, but I AM serious about barbecue.

How serious am I? In 2020, I drove over 700 miles across three states during a global pandemic to visit my folks. And while I was anxious to see them, as it had been nine months, I also had a place I needed to visit. I had seen a documentary feature about Rodney Scott and his barbecue restaurant in Charleston, South Carolina. Rodney, and a fellow by the name of Nick Pihakis, had started a joint out of “their mutual respect for the time and technique required to make great barbecue.” The dying art of whole hog barbecue is what inspired them, and I wanted to view it and taste it for myself.

The circumstances were not ideal. I had to eat outdoors in roughly 95-degree heat while mostly wearing a mask and staying “socially distanced,” but what I witnessed and ate was incredible. It was like watching a great artist work with preparation and technique mixed with improvisation and feel. The flavor profile was intense with juicy sumptuous meat . . . I could have watched them work and eaten their food all day long. And I almost did. It inspired me and from that moment on, I knew I needed to search for recipes and techniques and put them into a collection. Not just for others, but for myself!

I encourage you all to try different recipes. Get out of your comfort zone and explore not only different meats and sides, but also flavors. If you’ve never tried Carolina barbecue, try some, and as always, explore as you go. It’s not scientific—these recipes are meant to be tinkered with and made better!

But most importantly, enjoy these recipes with others! Spend a day making something new with your friends and family. I promise you, you will not be disappointed. The food will be delicious, but the sense of community formed by cooking with and for others will make you fall in love with barbecue even more. I’m serious.

Cheers,

Brian Baumgartner

HOW THIS BOOK WAS MADE

It all started when I drove over 2,000 miles across the country to visit my parents. As I mentioned in the Introduction, I had to make a stop at Rodney Scott’s BBQ in Charleston, South Carolina, but I had the whole country to drive through first! Rodney’s and my parents’ house—of course I couldn’t forget them—were my destination(s), but in the meantime, I knew I wanted to stop in as many barbecue hubs as I could, even if I had to take a bit of a detour. I drove and ate my way east—beef brisket in Texas, burnt ends in Kansas City, pork ribs in Memphis, and a pulled pork sandwich in North Carolina. Finally, I turned south to head to the long-awaited and much-anticipated Rodney Scott’s BBQ. While everything I savored along the way was revolutionary, that meal at Rodney’s was an experience, and it sparked an idea.

If you know me, you know I’ll stop at nothing to find the best of the best when it comes to food. First, I conquered chili, scouring the US and beyond for the best bowls I could get my hands on. This time, it would be barbecue. I couldn’t stop thinking about everything that makes it so special—the art form, the aroma, the different styles, the unique twists, the people, all of it. I saw it and experienced it firsthand on my road trip across America, and it was a beautiful thing. I’ve always loved barbecue, but now I wanted to do something to show my appreciation for the best food on earth, and what better way to do that than with a cookbook?

So, just like chili, I was ready to embark on another endeavor to find the best barbecue recipes in the world, only this time, I wouldn’t kiss my family goodbye and trek over mountains or through deserts like before. I decided to keep it simple. . .

I bought highway billboards. I designed newspaper and magazine ads. I got on podcasts. I took over local news stations and talk shows. I directed, produced, and aired prime-time commercials. I bought out entire media companies and TV networks. (Just kidding, I didn’t do that . . .but I thought about it!) I hired pilots to write in the sky; others to fly banner ads over beaches. I drove through neighborhoods with a giant megaphone. I commandeered electronic traffic signs and vinyl-wrapped cars and trucks. I hired a pyrotechnic engineer to design some fireworks, and another guy to coordinate intricate drone light shows. I did absolutely everything I could to get the word out to any and all barbecue chefs that I wanted them.

And they answered the call!

From competitive barbecue champions to self-taught home cooks, people of all ages and from all walks of life were ready and willing to share their tried-and-true recipes. Because that’s another thing that makes barbecue so special—there’s plenty to go around.

I was blown away by the response and was eager to enter phase two: recreating their recipes to find the best 100. And boy, what a smoking good time it was. All good things take time and barbecue takes a lot of it, but I was ready to commit. I pitched a tent in my backyard to be closer to my grill and not disturb my wife in the wee hours. I labored over my smoker, basking in the glory to come. I coddled every recipe, nurturing each one like a newborn baby. Days went by, then weeks, then months. I was so consumed by meat that I had no idea what year it was by the time I was finally finished making every single recipe I had been given.

Not only was it fun, but it was a treat trying such a wide variety of barbecue—from Kansas City-Style Brisket Burnt Ends (here), Authentic Central Texas Brisket (here), and Memphis BBQ Chicken (here) to Vietnamese BBQ Pork Skewers (here), Joojeh Kababs (here), Pinchos de Pollo (here), and so many more. From the American South to the California coast and beyond to international cuisines, narrowing down the recipes was nearly impossible, but I knew it had to be done.

I decided to include a little bit of everything so there would be something for everyone. While there are plenty of traditional barbecue recipes (though maybe not in official competition categories) within these pages, you’ll also find unique rubs, sauces, and marinades, tasty sides and appetizers, delicious desserts, seafood dinners, gluten-free options, and even boozy (and non-boozy) drinks! My goal was to make a go-to barbecue cookbook you can draw inspiration from, but also use to party plan and please a crowd of all ages. Luckily, some upstanding citizens read my mind and submitted everything I was looking for. And I have to admit, enjoying BBQ Oysters (here), followed by a Strawberry-Rhubarb Crumble (here), and washing it all down with a Lavender Lemonade (here) felt like the perfect finishing touch to round out the collection of recipes for this cookbook.

We had done it again.

So, without further ado, let’s fire up the grill and get smoking. Starting with some of my very own recipes, it is my hope you find something you love, try it, and then experiment by adding your own personal touch. After all, that’s how barbecue evolved and became what it is today all over the world!

Enjoy, fellow barbecue buffs!

MORE INFO HERE!

Throughout the book, you’ll find some fun cooking videos to help bring this book to life. When you come across a QR code, simply open the camera on your phone or device, scan the code, and a link will appear for you to click and watch. Scan this code to go to all of the videos on the Seriously Good Barbecue Cookbook page!

ALL ABOUT BARBECUE

When we think of barbecue, it’s pretty likely that the big four US regional styles come to mind first: Texas, Carolina, Kansas City, and Memphis. You might also think “America!”, but barbecue stretches all across the globe, and way (and I mean way) further back in time. Before we dive into its history, let’s allow its formal definition to set the stage:

Bar•be•cue: verb

1. to roast or broil (food, such as meat) on a rock or revolving spit over or before a source of heat (such as hot coals or a gas flame)

2. to prepare (food, such as beef, pork, or chicken) by seasoning (as with a marinade, a barbecue sauce, or a rub) and cooking usually slowly and with exposure to low heat and to smoke

Source: Merriam-Webster

MAN MEETS FIRE

We’re talking the earliest days of human history and, yup, that means cavemen. Once they discovered fire, the rest really was history. Cooking their food over open flames was essentially how barbecue was born. (To try it yourself, see here for a caveman-style recipe!) While there’s a lot of debate, the barbecue we know and make today in the US began in the Caribbean—cooking meat over a grill with spices and sauces—and is also where the word “barbecue” comes from: barbacoa. The first known recording of “barbacoa” on paper appeared in 1526, written by a Spanish explorer, and thus began its “official” history.

BARBECUE ARRIVES IN AMERICA

The Spanish explorers who arrived in the Caribbean and witnessed this method of cooking took it with them on their continued expeditions. They traveled north and in 1540, close to present-day Mississippi and along with the Chicksaw tribe, they cooked a giant pork feast. From there, the technique snaked its way up through the colonies.

OUTSIDE INFLUENCE

As for all the varying regional styles? Well, let’s just say there was a lot of influence and innovation from all over the place. Adding vinegar-based sauces to pork (North Carolina style) came from the British, who were partial to tart flavors. Using mustard-based sauces (South Carolina) was in thanks to the French and German settlers and their cultural preferences. (Dijon mustard and bratwursts anyone? It adds up.) Moving west, the Germans who settled in Texas were raising cattle, which introduced a new animal, giving pork a break. In Memphis, the easy access to molasses, which chefs mixed with tomato-based sauces, introduced a sweeter kind of barbecue. And by the early 1900s, a man named Henry Perry from Memphis moved to Kansas City, opened a restaurant, and began using his sweet-and-spicy Memphis roots to cook all kinds of meats instead of just pork, thus creating another regional style. And there you have it; how the big four schools of barbecue began.

BARBECUE TIMELINE

1526:

The word “barbacoa” was written for the first time by Spanish explorer and historian Gonzalo Fernández de Oviedo y Valdés.

1540:

Spanish explorer Hernando de Soto and the Chicksaw tribe cooked the first barbecue feast together in modern-day Mississippi.

1650s:

One of the first laws passed in the colony of Virginia made the discharge of guns at a barbecue illegal.

1769:

George Washington references going to “Alexandria for a barbecue” and “staying all night” in his diary.

JULY 4, LATE 1700s:

Barbecues on this day became an annual party to celebrate America’s victory in the Revolutionary War.

1878:

A butcher shop in Bastrop, Texas releases the first recorded advertisement to the public selling barbecue.

1921:

The first charcoal briquet factory was designed by Thomas Edison and built by Henry Ford.

1920s:

Bob Gibson invents the iconic Alabama white sauce, which he served over smoked chicken.

AIN’T NOTHING LIKE A BARBECUE PARTY

As is obvious, barbecue has long been a favorite American pastime. George Washington was especially fond of cookouts—his diary teemed with them, including a mention of a barbecue that lasted for days! Major American milestones—including when we won the Revolutionary War, built significant bridges, and laid the first foundational cornerstone of the Capitol building—were all celebrated afterward by way of barbecues.

A WORLD FULL OF BARBECUE

It’s important to note that while barbecue is an American favorite, it by no means is exclusive to the US of A, of course. Nearly every country has been doing it for generations and takes pride in how they do it (something you’ll get a taste of within these pages, even if it’s just a small portion). Because it’s so globally widespread, I could be here all day attempting to capture every amazing international barbecue style and how they came to be. But the one thing I will say is how wonderful it is that food, barbecue in particular, can bring all of us together. We all do it differently, but we also all have it in common and are more than happy to swap notes.

SHARING IS CARING

I hope you will have as much fun as I did recreating these delicious dishes. Whether you stick with a favorite style, a classic go-to, or branch out and discover something new, barbecue is all about community—as long as you serve up these meals surrounded by good company, you’re doing it right.

BARBECUE ESSENTIALS

From pantry essentials to grilling tools, the following are must-haves when it comes to BBQ. I could go on and on with this list, but to keep things simple, this is a great place to start for beginners:

PANTRY

•Pure Vegetable Oil/Cooking Oil Spray. This is essential for lubricating meat and grill grates.

•Kosher or Sea Salt. The larger crystals of kosher or sea salt are wonderful because you can actually see where you have salted.

•Garlic (granulated and fresh). This is a basic flavor for most grilling sauces and rubs.

•Cumin. This is the secret spice of all great barbecue cooks.

•Onions (powdered, granulated, or fresh). Onions enhance most every barbecue recipe.

•Apple Cider Vinegar. This provides the flavor of apple cider without the sugar and is the choice of most master grillers. Use by itself as a spray or as a liquid component of wet rubs, mops, and sauces. It’s also great for soaking your wood chips before you use them.

•Ketchup. This versatile ingredient is perfect for forming a quick sauce and plays well with other ingredients.

•Brown Sugar. Great for dry rubs. When combined with ketchup, it creates a sweet glaze for pork or chicken. I even sprinkle a touch on steaks.

EQUIPMENT

•Knives. A quality knife is essential to prepping and carving meat. Choose one that feels good in your hand, can work for different tasks, can be used outdoors, doesn’t cost a fortune, and are easy to clean and sharpen.

•Spatula. Find one with a wooden handle and a sturdy blade that supports a good-sized steak that can easily slide between the grate and the food.

•Tongs. Tongs come in a variety of colors to indicate their purpose. I use red ones for raw meat and black ones for meat that’s cooked.

•Fork. They come in handy with tongs and a spatula when a little extra help is needed. Never use it to poke or turn meat.

•Basting Brush. A silicone cooking utensil is crucial. The angle is great for getting to hard-to-reach places, and the brush holds sauce and clarified butter really well.

•Thermometers. Instant-read thermometers are very useful for quickly testing meat in various areas to see if it’s cooking evenly.

•Heat-Resistant Leather Gloves. These are intended for heavy industrial use and can take sparks, heat, and hot metal. They are very useful when you need to move hot grates and cast iron pans, and when working around your grill, smoker, or barbecue.

ALL ABOUT HEAT

The roots of modern grilling go back to prehistoric times when our ancestors placed a chunk of meat on a stick and held it in the fire. Judging by the number of people who love outdoor cooking today, there’s something in the way the intense heat crisps the meat’s surface that still appeals to our deeply rooted DNA.

While we’ve refined the caveman’s cooking tools and techniques a bit over the ensuing eons, there are certain things that haven’t changed. The most important of these is the management of heat. This is probably the most basic skill required of any good cook, whether they’re preparing a meal in the kitchen or the backyard. But because this book is about outdoor cooking, let’s start with some basic facts about the heat we use to grill, barbecue, and smoke food.

In outdoor cooking, the heat source we use most often is fire. Whether its source is the propane in a gas grill, the charcoal in a smoker, or the logs on a campfire, fire produces heat; and we can harness that heat to cook foods to our delight. Fire requires three things to burn: combustible material, a supply of oxygen, and a source of ignition. There are many materials that can burn; yet only a few—such as wood, charcoal, and propane or natural gas—are suitable for cooking food.

Outdoor cooking enthusiasts often refer to heat as either direct or indirect. The most popular form of direct heat cooking is grilling, which means cooking food directly over the heat source, usually at high temperatures. We typically grill steaks, chops, burgers, and fish. We can also use a grill’s indirect heat to cook food more slowly and at lower temperatures further away from the heat source. Whole chickens, briskets, roasts, and other large cuts of meat are usually cooked by this method, which we generally call barbecuing.

Barbecuing “low andslow” works best for large,less-tender cuts of meat,such as pork shoulder.

COOKING TECHNIQUES

Many people mistakenly refer to any type of cooking on their grill as “barbecuing,” but that’s not entirely correct. Shall we break down the differences of outdoor cooking techniques? I think we shall . . .

GRILLING

Grilling involves quickly cooking individual portions of food at relatively high temperatures over a direct heat source. The first step in many grilling recipes is to sear the meat over high heat—between 350°F to 550°F. The higher heat browns the outside of smaller cuts of meat, sealing in juices that would be lost if the meat were cooked more slowly. My mother did this before placing a roast in the oven, and I do it every time I grill a steak. Cast-iron grates on a grill are also highly conductive, which significantly aids the searing process.

Once food is seared, you’ll often finish cooking over indirect heat on another part of the grill. The reason food can continue to cook this way is that there’s still plenty of heat generated by one or more of these sources: 1) convective heat from air heated by the fire; 2) conductive heat from the grill grates; and 3) radiant heat produced by either a charcoal or an infrared gas grill.

BARBECUING