BBQ tips from ViewFromTheHeart

From yesterday's ViewFromTheHeart:

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First off, let's differentiate between classic barbecue and grilling. Most people that I know throw some briquettes in the kettle or turn the gas on high and flame the food under medium or high heat. This is grilling, the application of heat over a cross-hatched wire grid. It browns the meat with markings (an effect you can get with a grill pan) and allows the fat and juices to run out. It's fast and convenient, imbues a little extra flavor, but it isn't barbecue.
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