The fragrance of freshly grilled and smoked meats makes peoples’ taste buds rejoice. These smells usually populate the summer air, but you can grill and smoke foods all year round with enough practice. However, one must understand the differences between these two barbecuing methods before jumping in. This post is meant to showcase the differences between these two techniques and offer some tips to aid you in your journey to smoke and grill foods like a pro.
It’s likely best to start out with grilling, which is the process of cooking food using an indirect or direct heat source. This heat produces a charred surface that seals in the natural flavors and juices of the food on the grill. This method is popular as it is a fairly quick process, unlike the smoking alternative. With the direct grilling method in particular, most steaks, chicken breasts and pork chops are prepared this way. Indirect grilling is a more slow-paced grilling option that requires that meats be cooked at a lower temperature for a longer time. This is how meats like ribs, pork shoulders or briskets are cooked.
Alternatively, smoking is the process of slow-cooking meats with the heat emanating from the smoke produced by low-burning wood. The wood you’ve chosen for the heat will then contribute earthy and smoky flavors to the meats being prepared. This process breaks down the collagen in meats, creating a tender texture. Smoking is usually done with designated meat smokers or grills that maintain a consistent temperature between 68° and 176° Fahrenheit.
Overwhelmed? Don’t worry! Smoking and grilling foods can be challenging, but there are insider methods that can turn you into an old pro in no time. Think of your grill at home. Instead of using your grimy grill brush, try aluminum foil! Grab a sheet and scrunch it up into a ball. Take the ball with a pair of tongs and move it along the grates of the just-used grill. Like magic, all of your grease is gone. Onions are also an alternative if aluminum foil is unavailable. An onion’s acidity is no match for any leftover grease or residue.
There are also tips and tricks aimed at improving the meat you prepare. For even more succulent meats, spray your meats with a mixture of water and apple cider vinegar. This helps foods keep their moisture while also upping the amount of smoke particles to their profiles. For the ultimate smoking experience, throw some herbs onto the burning coals to really bring out the flavors in your meats.
If you want more information, please check out the infographic accompanying this post. Courtesy of Barbecue At Home.