There’s nothing quite like the aromas of freshly grilled and smoked foods that can appeal to most taste buds. While these are often scents mostly associated with summer, with proper grilling and smoking execution they are able to be had all year long. While grilling and smoking may share some similar qualities, it’s important to understand the differences between the two before preparing any meat. Continue reading for more information regarding the differences between these methods and some additional strategies to master your grilling and smoking skills.
Beginning with grilling, this is the process of cooking food through a source of indirect or direct heat. This heat then produces a charred surface which allows foods to retain the natural flavors and juices within them. Grilling is usually done over gas or charcoal grills and is much faster than smoking foods. Direct grilling is the fastest grilling method and some of the most common foods prepared with this method include pork chops, chicken breasts and steaks. Alternatively, indirect grilling is the slower and lower temperature grilling style used to prepare meats like briskets, pork shoulders and ribs.
Next up, smoking. This is the process of slow cooking foods through the heat provided by smoke coming from low burning wood. Meaning whatever you prepare will have a bit of a smoky or wood-based flavor profile, dependent on which wood you use. The process of smoking these meats is meant to break down the collagen and tenderize the meat. Typically, smoking is done with specialized smokers or grills that can support temperatures between 68° and 176° Fahrenheit to properly smoke foods.
No need to feel intimidated. Grilling and smoking isn’t the easiest to master, but there are a few tips and tricks which will simplify the process! Let’s take the clean up as an example. Rather than using old grimy grill brushes, use some aluminum foil! Scrunch up enough to create a ball that can be grabbed by your tongs. Rub the ball onto the grill after a use and witness all of the grime slip right off. Short on aluminum foil? Not a problem, some sliced onions will do the trick! Their acidity is powerful enough to break down all kinds of residual grease.
What about some tips to improve the flavors of the meats prepared through these methods? One of the most tantalizing is a thorough misting of the meats you plan on grilling with a solution of equal portions water and equal portions apple cider vinegar. This mixture will help meats remain moist will drawing out even more smoky flavors. Smoked food is also paired well with certain aromatics. When using a coal grill, throw some herbs into the flames for even more intense flavors.
Trying to master these barbecuing techniques will take some time. For additional information on how to hone your skills, be sure to check out the infographic accompanying this post. Courtesy of Barbecue At Home.