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Grilling is something that we’ve all grown up watching mom or dad do for when we can remember. We were intrigued by the way fat hot dogs grew and were able to be split open as children (if we had casing dogs that were natural). The smell of thick, juicy beef burgers was intoxicating. The fat drips into the red glowing coals producing a blaze of fire and blue smoke on the edges. Now , it’s fun to witness the fascination in the faces of your grandkids or kids watching you expertly flip burgers in style and showmanship. You might say grilling is an instinct we all have. It’s in us from birth. But what is grilling? How do we define it? The most scientific explanation describes grilling as a quick, dry heat cooking method which makes use of «significant amount of direct radiant heat.» Frying in a pan or griddle uses direct conduction heating whereas grilling involves thermal radiation. Grilling temperatures are often higher than 260 degC/500 degF making this a fast cooking method that you should be aware of. Otherwise the perfect hot dogs will burst into road flares in mere minutes. The first time I was cooking dinner for my wife Stephanie who was my wife long before I became my wife I placed three chickens on the rotisserie, and then shut the grill, which was not a good idea. But I was not thinking the way I was thinking that day. When I looked out and noticed smoke and flames. The thing that makes grilling foods taste better is the browning of proteins and sugars creating that beautiful coloration and extra flavor profile in meat and vegetables. This is known as the Maillard reaction. It occurs when foods are heated up to temperatures of 155°C/310°F. This is the science lesson you need to learn today. When it comes to true grilling, you’re cooking food using an open wire grid with the fire beneath or above the food. In general, if the heat source is located above, we call it broiling. However, it still is considered grilling under our definition. There is more information in our comprehensive guide to cooking on charcoal grills. You should definitely check it out if your looking for an in-depth, comprehensive guide that walks you through everything related to grilling. It’s Called»Barbecue Grill» or «Barbecue Grill,» So What’s the Difference Between Grilling and BBQ? The difference between grilling and barbecue is the temperature and cooking time. Grilling is fast cooking over high temperatures, while barbecue involves slow cooking over many hours with indirect heat at a low level. A major difference between the two methods of cooking is the quality of the meat. Meats that are tough and fatty require a long slow cooking time to break down the collagen and other tissues to ensure that the meat is juicy and soft. In the case of barbecue, we tend to use cuts that are less expensive. On the other hand, soft or moist meat such as chicken and seafood need fast cooking over high heat to bring the internal temperature to a level that is safe without drying them out. Have you ever had the experience of cooking shrimp or skinless chicken for 18 hours? This would result in the jerky as well as art pieces can be hung in your home. If you’re still not sure what kind of meat you should use to grill, check out this quick guide. What’s the source of all this grilling? The time was Ancient Greece, the Mycenaean civilization was the first to demonstrate that man could throw a party. It was about 1600 B.C. Rectangular ceramic trays were discovered in archaeological excavations. Julie Hruby, an assistant professor of classics at Dartmouth College, experimented with reconstructing these ancient clay trays to understand their purpose. They were ceramic grills that could be carried around with heavy clay tray. The tray would hold the coals which would later serve to cook the skewered meat. It’s also referred to as shish kabob elsewhere or souvlaki in Greece. In the past, they used slaves and oxen, which meant that their weight was not an issue. We’ve since replaced them with pickups, SUVs, and grills made of lightweight steel that can be transported anywhere. There’s something about standing over an outdoor grill or with your family that can inspire us. You may have a set of racks in your oven but is it feasible to grill in it? Absolutely it isn’t. As per our definition above this is radiant heat without no flavor-inducing flames, or coals. The oven bakes or roasts. How do you feel about the hot-stone method used by survivalists, hardcore woodsmen and cavemen utilize? You cook a flat rock until it’s hot and smoking, move it to one side of the heat source, WebTreasureHunter.com and place the meat onto the rock to let it cook. It’s grilling. No. No. It’s the same as cooking in a cast iron skillet or the George Foreman Grill. It’s an electric skillet , with two sides. It’s smoke-free, non-flame and certainly no enjoyment (Sorry George). Grilling is easy and does not require any special equipment. Grilling is easy. All you need is meat, fire, and grill. There’s much more to learn, lots of grilling techniques and tips that can improve our skills however, it’s all about these three items. There is nothing that enhances the flavor of meat than smoke and fire. It’s as simple as that. Find your childhood memories and light your grill! Let us know about the most memorable grilling moments you’ve had. We would love to get your feedback in the comments below.