Who doesn’t love the aroma of freshly grilled and smoked food in the summer? With enough experience on the grill and proper execution, some delicious meals can come from grilling and smoking meats. It’s true that both of these methods share some similar qualities, but they both prepare meats in their own unique ways. This post will detail the differences between both of these methods and provide some strategies to grill and smoke food at home like a professional.
Let’s start by detailing the process of grilling. Grilling includes cooking food with either indirect or direct heat. This heat then produces a hatred surface in order to seal in natural juices and flavors of the food. Typically grilling is done on charcoal or gas grills, but rarely it will be done on infrared grills. Grilling is a much faster process than smoking. Specifically direct grilling, so what you do to prepare food like steaks, chicken breasts or pork chops. Indirect grilling is the slower alternative, which cooks foods low and slow; typically done on meats like ribs, briskets or pork shoulders.
Smoking, on the other hand, is a much slower process that includes cooking food from the heat emitted from the smoke burning off of low, indirectly heated wood. The wood then contributes to the flavor of the meat, adding a smoky ambiance to the taste. The smoking breaks down the collagen found in the meats, tenderizing it. In order to properly achieve an adequate smoking, specialized smokers and grills must be used. These tools keep temperatures between 68° and 176° Fahrenheit when preparing meats.
No need to be frightened, with all of the tips and tricks provided within the accompanying infographic you’ll begin feeling like a pro in no time. For grilling, consider cleaning your cooking grates with aluminum foil as opposed to older grill brushes. Crumple a ball of alumni foil and use tongs to grab it. Scrub the cooking crates with the crumpled foil before the grill cools. Onions are actually an excellent alternative to aluminum foil. Their acidity grants them the power to break down any residual grime and grease.
Some more flavor-based tips include misting meats with a solution of equal parts water and apple cider vinegar. Not only with this help maintain moisture, it will also draw more smoky flavor particles to the surface. Aromatics are another excellent addition to any smoked food’s flavor profile. Try including some herbs in the burning coals to enhance the flavors of any barbecued meats.
For additional information on these two barbecuing techniques, check out the infographic accompanying this post. Courtesy of Barbecue At Home .
