For many people, the word "barbecue" means anything cooked on the grill. But for aficionados of the real thing, "barbecue" refers to foods cooked slowly on a grill or in a smoker, allowing them to tenderise and absorb the distinctive flavour of wood smoke. When we talk about barbecue, we mean slow-cooked food that highlights traditional techniques and flavours.
The difference between grilled and smoked/barbecued food is as follows:-
Grilled foods cook quickly over a high-temperature fire, typically between 200 °C (400°F) and higher, resulting in slight charring and added flavour. These are usually tender cuts like chicken breast, pork chops, steaks, fish, shellfish, and vegetables. Lean meats are ideal for grilling because they are less prone to flare-ups and charring, making the cooking process straightforward.
Smoked or barbecued foods cook slowly next to a low fire at temperatures between 110 and 121 degrees C (230-250 F) in most charcoal barbecues. Because the foods cook slowly and at a low temperature, you usually barbecue foods that need a longer cooking time to tenderise, such as beef brisket, pork loin, spareribs, pork shoulder (butt), and lamb shank. The great thing about barbecuing, however, is that you can also smoke foods that you grill, such as chicken breast, sirloin, vegetables, duck, and shellfish. These foods may take longer to cook than when grilled, but you will get the bonus of wood-smoke flavour. Smoked foods don't have grill marks; rather, they have a burnished or darkened appearance.
You can smoke or barbecue anything you can grill, but you can't always grill anything you can smoke. Grilled beef brisket or pork shoulder would be too tough to contemplate eating. On the other hand, foods like smoked tomatoes and beef sirloin are delicious.
Since the first caveman put a haunch of meat over the fire, people have loved cooking over a live fire, creating a rich cultural tradition that many feel proud of. From a stick over an open fire to a proper BBQ, nothing beats the aroma and taste of this primal cooking method, which has become a symbol of community and celebration in the USA.
What most people don't know is that there isn't just one style of BBQ. The diverse regional styles across the US, from the sweet Kansas rubs to the tangy Carolina style, showcase a vibrant culinary heritage that can inspire your own cooking adventures.
We're not going to bore you to death with a long, involved history of BBQ around the world. We'll give a brief rundown of the part we are really interested in - the start of American BBQ.
BBQ in the USA (as it is known today) really began when European and African migrants arrived on those shores. Cattle and pigs were transported with them and became the primary sources of meat. The largest and least palatable cuts of meat were often the only meat source for lower-income people, migrant workers and enslaved people. The only way to make these cuts of meat edible was to cook them long and slow over a low heat. This made the meat tender and with a distinctive (and very tasty!) smoky flavour. Although it took effort to make, the barbecued meat was inexpensive, fed quite a few people, and became the centrepiece of family and friend gatherings. Over the years, this method of cooking food has surged in popularity and has spread from the US, much to the enjoyment of others.
What we at Firefly BBQ are most interested in are the varied styles of American BBQ. From the sweet and smoky Kansas BBQ rubs and sauces to the fruity styles of Memphis BBQ, to the heat of Texas BBQ, and the tang of the Carolina style BBQ, we love 'em all. Trying to get this in the UK, however, has been a bit of a headache. In fact, it's been ridiculously difficult. So, we decided to make our own. The research and development have been great fun (though I'm sure I'm not supposed to admit that!), and we think the results have justified the many, many hours of work we have put in. Not that we are stopping, oh no! There's much more for us to do...
Seasonings differ from rubs in that salt is the main ingredient, used just before and during cooking, highlighting the careful craftsmanship that enhances each bite. Rubs, with their blend of spices, herbs, and sugars, add layers of flavor, showing the artistry behind great BBQ preparation.
Rubs are the main factor in creating a crust. There are two types of rub: a dry rub contains only dry ingredients and is applied by sprinkling it onto the food like a powder. A wet rub (or paste) is made by mixing a dry rub with a liquid (usually water, oil, or yoghurt) to form a thick paste, which is then spread onto the food. This then works in the same way as a marinade. Marinades are a liquid form of seasoning, a mix of herbs, spices, aromatics (garlic, onions, etc) and flavourful liquids (lemon juice, yoghurt, etc).
Marinades work by soaking into the meat and imparting their flavours. The additional benefit of a marinade is that, because of the added lemon juice, wine, or other acids, the meat becomes tenderised. The other liquids keep the meat moist during cooking, which is particularly useful when using lean, dry meats and poultry.
Cures are a type of marinade with a very high salt content. The salt draws moisture from the meat, thereby preserving it and adding a distinct, briny taste.
Bastes are liquids applied to foods as they cook, which serve two purposes: 1, they keep the food moist during cooking, and 2, they help form a flavourful crust. Bastes range from a simple spraying of apple juice to a complex flavoured butter mixture. The choice is up to you!
Flavoured oils are used in lots of ways, from basting to being an integral part of a marinade.
Glazes are used towards the end of cooking time. Containing different types of sugar (depending on the glaze), a glaze will caramelise during cooking and give a sweet and highly flavoured crust.
The other important thing to remember is the difference between Direct and indirect grilling.
Direct grilling involves placing the food directly over the fire. On a three-zone (hot, medium, and unlit) grill, you start cooking in the hottest part and move the food around as needed. You can also use a two-zone (hot and unlit) grill if you are only cooking a couple of things.
Indirect grilling involves having the lit coals piled to either side of the grill, leaving the centre clear, and placing a drip tray in the middle. This is the best for long and slow BBQ.
