Barbeque Definition

Barbecue

Barbecue is a cooking method where indirect heat is applied from below using smoking wood, or hot coals of charcoal put inside a pit. In the Southern United States this form of cooking originated as a slow cooking method, and this understanding of barbecue as a slow, low heat cooking method is known as pit-smoking, which still used by some Americans to differentiate this method from grilling, although grilling is still considered a variant of barbecue.

Barbecue-braising

It is possible to braise meats and vegetables in a pot on top of a grill. A gas or electric grill would be the best choices for what is known as barbecue-braising, or combining grilling directly on the surface and braising in a pot. To braise on a grill, put a pot on top of the grill, cover it, and let it simmer for a few hours. There are two advantages to barbecue-braising: the first is that this method now allows for browning the meat directly on the grill before the braising, and the second is that it also allows for glazing the meat with sauce and finishing it directly over the fire after the braising, which results in a soft textured product that falls right off the bone. This method of barbecue is slower than regular grilling but faster than pit-smoking.