Barbecue Food Method
Barbecue or barbeque (with abbreviations BBQ, Bar-B-Q and Bar-B-Que, diminutive form barbie, used chiefly in Australia, New Zealand and the United Kingdom, and called Braai in South Africa) is a method and apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal and may include application of a marinade, spice rub, or basting sauce to the meat. The term as a noun can refer to foods cooked by this method, to the cooking apparatus itself, or to a party that includes such food. The term is also used as a verb for the act of cooking food in this manner. Barbecue is usually cooked in an outdoor environment heated by the smoke of wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose.
Barbecue has numerous regional variations in many parts of the world. Notably, in the Southern United States, practitioners consider barbecue to include only indirect methods of cooking over
hardwood smoke, with the more direct methods to be called "grilling".
In British usage, barbecuing and grilling refer to a fast cooking process directly over high heat, while grilling also refers to cooking under a source of direct, high heat known in the U.S. and
Canada as broiling. In US English usage, however, grilling refers to a fast process over high heat, while barbecuing refers to a slow process using indirect heat and/or hot smoke (very similar to some forms of roasting). For example, in a typical U.S. home grill, food is cooked on a grate directly over hot charcoal, while in a U.S. barbecue, the coals are dispersed to the sides or at significant distance from the grate. Its South American versions are the southern Brazilian churrasco and the Argentine asado.
Alternatively, an apparatus called a smoker with a separate fire box may be used. Hot smoke is drawn past the meat by convection for very slow cooking. This is essentially how barbecue is cooked in most U.S. "barbecue" restaurants, but nevertheless, many consider this to be a distinct cooking process called smoking.
The slower methods of cooking break down the collagen in meat and tenderize tougher cuts for easier eating.
Techniques
Barbecuing encompasses two distinct types of cooking techniques. One type is grilling over direct heat, usually a hot fire (i.e., over 500 F) for a short time (minutes). Grilling may be done over wood or charcoal or even gas. The other technique is cooking by using indirect heat or low-level direct radiant heat at lower temperatures (usually around 240 F) and longer cooking times (hours), often with smoke.
Grilling
Wood
Large beef steaks over wood
The choice and combination of woods burned result in different flavors imparted to the meat. Woods commonly selected for their flavor include mesquite, hickory, maple, guava, kiawe, cherry, pecan, apple and oak. Woods to avoid include conifers. These contain resins and tars, which impart undesirable resinous and chemical flavors. If these woods are used, they should be burned in a catalytic grill, such as a rocket stove, so that the resins and tars are completely burned before coming into contact with the food.
Different types of wood burn at different rates. The heat also varies by the amount of wood and controlling the rate of burn through careful venting. Wood and charcoal are sometimes combined to optimize smoke flavor and consistent burning.
Charcoal
Cooking with charcoal, like cooking with gas, is a more manageable approximation of cooking over a wood fire. Charcoal cooking does not impart the rich flavour of cooking over hardwoods but is cheap and easy to purchase in sizes appropriate for close proximity cooking in typical commercially available home grills.
Charcoal grilling generally begins with purchasing a commercial bag of processed charcoal briquettes. An alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal, but unlike briquettes, it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who dislike artificial binders used to hold briquettes in their shape, and it also burns hotter and responds to changes in airflow much more quickly. Charcoal cannot be burned indoors because poisonous carbon monoxide (CO) is a combustion product.Carbon monoxide fumes may contribute to the pink color taken on by barbecued meats after slow cooking in a smoker. Many barbecue aficionados prefer charcoal over gas (propane) for the authentic flavor the coals provide.
Chimney starter in use
A charcoal chimney starter is an inexpensive and efficient method for quickly obtaining a good charcoal fire. A few pages of newspaper are wadded up underneath the chimney to start the fire. Other methods are to use an electric iron to heat the charcoal or to soak it with aliphatic petroleum solvent and light it in a pyramid formation. Charcoal briquettes pre-impregnated with solvent are also available. Although the use of solvents is quick and portable, it can be hazardous, and petroleum solvents can impart undesirable chemical flavors to the meat. Using denatured alcohol ("methyl hydrate", "methylated spirit") instead of commercial petroleum-based lighter fluids avoids this problem.
Once all coals are ashed over (generally 15-25 minutes, depending on starting technique), they can be spread around the perimeter of the grill with the meat placed in the center for indirect cooking, or piled together for direct cooking. Water-soaked wood chips (such as mesquite, cherry, hickory or fruit trees) can be added to the coals for flavor. As with wood barbecuing, the temperature of the grill is controlled by the amount and distribution of coal within the grill
and through careful venting.
For long cooking times (up to 18 hours), many cooks find success with the minion method, usually performed in a smoker. The method involves putting a small number of hot coals on top of a full chamber of unlit briquettes. The burning coals will gradually light the unlit coals. By leaving the top air vent all the way open and adjusting the lower vents, a constant temperature of 225 F can easily be achieved for up to 18 hours.
The Japanese-style kamado cooker utilizes lump charcoal for fuel. The kamado is made from ceramics and can be adjusted to cook for more than 30 hours on a single load of lump, the heat being retained in the ceramic walls, radiating into the food. There is no need to use water pans or replenish fuel during the cook, as is the case with steel water smokers. Furthermore, lump charcoal contains no additives or fillers as contained in charcoal briquettes. The very small amount of air needed to keep a ceramic cooker going at low temperature helps maintain a moist environment, whereas in a steel smoker, steam must be added from a water pan over the briquettes to keep the food from drying out. The kamado dates back several thousand years with roots in China and Japan.
Natural gas and propane
A typical propane barbecue grill in an urban backyard Grilling with natural gas or propane is a step further removed from cooking over a wood fire. Despite this, and the higher cost of a gas
grill over a charcoal grill, many people continue to prefer cooking over a gas flame.
Gas grills are easy to light. The heat is easy to control via knob-controlled gas valves on the burners, so the outcome is very predictable. Gas grills give very consistent results, although some charcoal and wood purists argue that it lacks the flavors available only from cooking with charcoal. Advocates of gas grills claim that gas cooking lets you "taste the meat, not the heat" because it is claimed that charcoal grills may deposit traces of coal tar on the food. Many grills are equipped with thermometers, further simplifying the barbecuing experience. However, propane and natural gas produce a "wet" heat (combustion byproducts include water vapor)
that can change the texture of foods cooked over such fuels. Added wood smoke flavor can be imparted on gas grills using water-soaked wood chips placed in an inexpensive smoker box (a
perforated metal box), or simply a perforated foil pouch, under the grilling grate and over the heat. It takes some experience in order to keep the chips smoking consistently without catching fire; some high-end gas grills include a built-in smoker box with a dedicated burner to simplify the task. Using such smokers on quick-grilled foods (steaks, chops, burgers) nearly duplicates the effects of wood and charcoal grills, and they can actually make grilling some longer-cooked foods, such as ribs, easier, since the "wet" heat makes it easier to prevent the meat from drying out.
Gas grills are significantly more expensive due to their added complexity. They are also considered much cleaner, as they do not result in ashes, which must be disposed of, and also in terms of air pollution. Proper maintenance may further help reduce pollution. The useful life of a gas grill may be extended by obtaining replacement gas grill parts when the original parts wear out. Most barbecues that are used for commercial purposes now use gas for the reasons above.
Solar power
There have been a number of designs for barbecues that use solar power as a means of cooking food. The device usually involves the use of a curved mirror acting as a parabolic reflector, which
focuses the rays of the sun on to a point where the food is to be heated.
Smoking
Smoking can be done with wood or charcoal, although many common commercial smokers use a gas, such as propane, to heat up a box of wet wood chips enough to cause smoke. The heat from the propane fire helps cook the meat while the smoke adds its unique and delicious flavor. The distinction between smoking and grilling is the heat level and the intensity of the radiant heat; indeed, smoking is often referred to as "low and slow". Additionally, during grilling, the meat is exposed to the open air for the majority of the time.
During smoking, the BBQ lid or smoker door is closed, making a thick dense cloud of smoke to envelope the meat. The smoke must be able to move freely around the meat and out of the top of the apparatus quickly; otherwise, foul-tasting creosote will build up on the meat, giving it a bitter flavor. Smoked meats such as pork exhibit what is known as a smoke ring: a thin pink layer just under the surface which is the result of the smoke interacting with the water in the
meat.
Barbecue or barbeque (with abbreviations BBQ, Bar-B-Q and Bar-B-Que, diminutive form barbie, used chiefly in Australia, New Zealand and the United Kingdom, and called Braai in South Africa) is a method and apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal and may include application of a marinade, spice rub, or basting sauce to the meat. The term as a noun can refer to foods cooked by this method, to the cooking apparatus itself, or to a party that includes such food. The term is also used as a verb for the act of cooking food in this manner. Barbecue is usually cooked in an outdoor environment heated by the smoke of wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose.
Barbecue has numerous regional variations in many parts of the world. Notably, in the Southern United States, practitioners consider barbecue to include only indirect methods of cooking over
hardwood smoke, with the more direct methods to be called "grilling".
In British usage, barbecuing and grilling refer to a fast cooking process directly over high heat, while grilling also refers to cooking under a source of direct, high heat known in the U.S. and
Canada as broiling. In US English usage, however, grilling refers to a fast process over high heat, while barbecuing refers to a slow process using indirect heat and/or hot smoke (very similar to some forms of roasting). For example, in a typical U.S. home grill, food is cooked on a grate directly over hot charcoal, while in a U.S. barbecue, the coals are dispersed to the sides or at significant distance from the grate. Its South American versions are the southern Brazilian churrasco and the Argentine asado.
Alternatively, an apparatus called a smoker with a separate fire box may be used. Hot smoke is drawn past the meat by convection for very slow cooking. This is essentially how barbecue is cooked in most U.S. "barbecue" restaurants, but nevertheless, many consider this to be a distinct cooking process called smoking.
The slower methods of cooking break down the collagen in meat and tenderize tougher cuts for easier eating.
Techniques
Barbecuing encompasses two distinct types of cooking techniques. One type is grilling over direct heat, usually a hot fire (i.e., over 500 F) for a short time (minutes). Grilling may be done over wood or charcoal or even gas. The other technique is cooking by using indirect heat or low-level direct radiant heat at lower temperatures (usually around 240 F) and longer cooking times (hours), often with smoke.
Grilling
Wood
Large beef steaks over wood
The choice and combination of woods burned result in different flavors imparted to the meat. Woods commonly selected for their flavor include mesquite, hickory, maple, guava, kiawe, cherry, pecan, apple and oak. Woods to avoid include conifers. These contain resins and tars, which impart undesirable resinous and chemical flavors. If these woods are used, they should be burned in a catalytic grill, such as a rocket stove, so that the resins and tars are completely burned before coming into contact with the food.
Different types of wood burn at different rates. The heat also varies by the amount of wood and controlling the rate of burn through careful venting. Wood and charcoal are sometimes combined to optimize smoke flavor and consistent burning.
Charcoal
Cooking with charcoal, like cooking with gas, is a more manageable approximation of cooking over a wood fire. Charcoal cooking does not impart the rich flavour of cooking over hardwoods but is cheap and easy to purchase in sizes appropriate for close proximity cooking in typical commercially available home grills.
Charcoal grilling generally begins with purchasing a commercial bag of processed charcoal briquettes. An alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal, but unlike briquettes, it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who dislike artificial binders used to hold briquettes in their shape, and it also burns hotter and responds to changes in airflow much more quickly. Charcoal cannot be burned indoors because poisonous carbon monoxide (CO) is a combustion product.Carbon monoxide fumes may contribute to the pink color taken on by barbecued meats after slow cooking in a smoker. Many barbecue aficionados prefer charcoal over gas (propane) for the authentic flavor the coals provide.
Chimney starter in use
A charcoal chimney starter is an inexpensive and efficient method for quickly obtaining a good charcoal fire. A few pages of newspaper are wadded up underneath the chimney to start the fire. Other methods are to use an electric iron to heat the charcoal or to soak it with aliphatic petroleum solvent and light it in a pyramid formation. Charcoal briquettes pre-impregnated with solvent are also available. Although the use of solvents is quick and portable, it can be hazardous, and petroleum solvents can impart undesirable chemical flavors to the meat. Using denatured alcohol ("methyl hydrate", "methylated spirit") instead of commercial petroleum-based lighter fluids avoids this problem.
Once all coals are ashed over (generally 15-25 minutes, depending on starting technique), they can be spread around the perimeter of the grill with the meat placed in the center for indirect cooking, or piled together for direct cooking. Water-soaked wood chips (such as mesquite, cherry, hickory or fruit trees) can be added to the coals for flavor. As with wood barbecuing, the temperature of the grill is controlled by the amount and distribution of coal within the grill
and through careful venting.
For long cooking times (up to 18 hours), many cooks find success with the minion method, usually performed in a smoker. The method involves putting a small number of hot coals on top of a full chamber of unlit briquettes. The burning coals will gradually light the unlit coals. By leaving the top air vent all the way open and adjusting the lower vents, a constant temperature of 225 F can easily be achieved for up to 18 hours.
The Japanese-style kamado cooker utilizes lump charcoal for fuel. The kamado is made from ceramics and can be adjusted to cook for more than 30 hours on a single load of lump, the heat being retained in the ceramic walls, radiating into the food. There is no need to use water pans or replenish fuel during the cook, as is the case with steel water smokers. Furthermore, lump charcoal contains no additives or fillers as contained in charcoal briquettes. The very small amount of air needed to keep a ceramic cooker going at low temperature helps maintain a moist environment, whereas in a steel smoker, steam must be added from a water pan over the briquettes to keep the food from drying out. The kamado dates back several thousand years with roots in China and Japan.
Natural gas and propane
A typical propane barbecue grill in an urban backyard Grilling with natural gas or propane is a step further removed from cooking over a wood fire. Despite this, and the higher cost of a gas
grill over a charcoal grill, many people continue to prefer cooking over a gas flame.
Gas grills are easy to light. The heat is easy to control via knob-controlled gas valves on the burners, so the outcome is very predictable. Gas grills give very consistent results, although some charcoal and wood purists argue that it lacks the flavors available only from cooking with charcoal. Advocates of gas grills claim that gas cooking lets you "taste the meat, not the heat" because it is claimed that charcoal grills may deposit traces of coal tar on the food. Many grills are equipped with thermometers, further simplifying the barbecuing experience. However, propane and natural gas produce a "wet" heat (combustion byproducts include water vapor)
that can change the texture of foods cooked over such fuels. Added wood smoke flavor can be imparted on gas grills using water-soaked wood chips placed in an inexpensive smoker box (a
perforated metal box), or simply a perforated foil pouch, under the grilling grate and over the heat. It takes some experience in order to keep the chips smoking consistently without catching fire; some high-end gas grills include a built-in smoker box with a dedicated burner to simplify the task. Using such smokers on quick-grilled foods (steaks, chops, burgers) nearly duplicates the effects of wood and charcoal grills, and they can actually make grilling some longer-cooked foods, such as ribs, easier, since the "wet" heat makes it easier to prevent the meat from drying out.
Gas grills are significantly more expensive due to their added complexity. They are also considered much cleaner, as they do not result in ashes, which must be disposed of, and also in terms of air pollution. Proper maintenance may further help reduce pollution. The useful life of a gas grill may be extended by obtaining replacement gas grill parts when the original parts wear out. Most barbecues that are used for commercial purposes now use gas for the reasons above.
Solar power
There have been a number of designs for barbecues that use solar power as a means of cooking food. The device usually involves the use of a curved mirror acting as a parabolic reflector, which
focuses the rays of the sun on to a point where the food is to be heated.
Smoking
Smoking can be done with wood or charcoal, although many common commercial smokers use a gas, such as propane, to heat up a box of wet wood chips enough to cause smoke. The heat from the propane fire helps cook the meat while the smoke adds its unique and delicious flavor. The distinction between smoking and grilling is the heat level and the intensity of the radiant heat; indeed, smoking is often referred to as "low and slow". Additionally, during grilling, the meat is exposed to the open air for the majority of the time.
During smoking, the BBQ lid or smoker door is closed, making a thick dense cloud of smoke to envelope the meat. The smoke must be able to move freely around the meat and out of the top of the apparatus quickly; otherwise, foul-tasting creosote will build up on the meat, giving it a bitter flavor. Smoked meats such as pork exhibit what is known as a smoke ring: a thin pink layer just under the surface which is the result of the smoke interacting with the water in the
meat.