We associate the term barbecue (BBQ) with American movies or series. It seems to be just the equivalent of our grilling, a word meaning the same thing. However, this is actually a bit different.

BBQ - what is it?

BBQ is a term used interchangeably with grilling today, although it appears much less frequently. Some, however, equate this word with Polish smoking. Meanwhile, barbecue means only a certain clearly defined form of grilling, which is based on the application of the "Low & Slow" principle. Grilling is therefore a much broader concept which includes the term barbecue.

In fact, it does not really matter in everyday speech whether we use the words grill and BBQ replacement. The more that in our language there is no appropriate word that would mean exactly what is included in the concept of barbecue. It is much easier to describe this process than to find a good Polish term for it.

So what is barbecue? It is the processing of food that takes place at temperatures lower than assumed in grilling, but higher than in the case of smoking. Suitable temperature for BBQ is 110 to 120 degrees C.

In addition to the temperature in the BBQ, it is important to create smoke in which our food is actually grilled. Barbecue is actually a method of roasting, for example, meat in smoke, at a fairly low temperature.

BBQ - Low & Slow principle

When using the BBQ method, it is very important to follow the Low & Slow principle. The whole process is slow, keeping the temperature fairly low. This allows the protein in the meat to slow down, which slowly reacts with carbohydrates (the so-called Millard reaction). The result of this process is a beautiful, brown layer on the surface of the meat and a characteristic glaze. The key effect, however, is the flavor we call umami.

BBQ and grilling - is it the same?

The main differences between grilling and barbecue are: the lower temperature needed for the BBQ process, the much slower pace of cooking and cooking with smoke. So the base is similar as everything is done on the grill. However, the methods of preparing food are different.

Although BBQ is currently the domain of advanced chefs, there are no obstacles for anyone who would like to try this method to be able to do it. However, some hardware improvements are needed for this. The Weber brand offers grills which have thermometers built into the lid that allow you to tightly control the temperature to keep it is in the range ideal for BBQ. The company also sells smokers with a similar solution and additionally with a very large capacity.

Not only charcoal grills are ideal for the BBQ method, but also those fired with an alternative, more ecological material - pellets . Devices of this type sold by Weber can be used to precisely control the temperature and give the dishes prepared on them a unique, woody aroma.

Special Weber smoked pieces of wood are also helpful in obtaining a very characteristic smoked aftertaste of BBQ. Among them there are products tailored to individual types of meat, as well as with interesting aromas, such as whiskey.

For more BBQ tips and more BBQ tips, sign up to the newsletter at weber.com .

This entry was made in cooperation with Weber

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