Lots of people enjoy barbecue foods. But certain terms often leave them confused. For instance, smoking vs grilling vs barbecuing.
What’s the difference between these terms? And why temperature measurements are important during these cooking methods?
Smoking vs grilling vs barbecuing
People enjoy and relish meat cooked outdoors on an open flame. They taste better and are more delicious. But what exactly is the difference between smoking vs grilling vs barbecuing? Are they the same or different?
Smoking refers to the process wherein wood pieces are burnt to generate smoke around the cooking food. It adds to the flavor and color of the finished food product.
Michael Cressman is an assistant professor in the Department of Animal Sciences at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES).
He states that smoking is present both during the grilling as well as barbecuing of meat or other foods. The smoke temperature should be at least 225 degrees Fahrenheit.
Most commercial smokers achieve a temperature in the range of 225 to 275 degrees Fahrenheit. This smokes as well as cooks the food.
Smoking (Source: Fine dining lovers)In a grill either charcoal or propane is used to get the heat. Here the temperature reached is as high as 350 to 550 degrees Fahrenheit. When the meat is near the flame it is direct grilling.
And when it is kept far away it is indirect grilling. Michael states that boneless ribeye steak requires a higher temperature of 550 degrees Fahrenheit to get the right color, texture, and flavor.
But stuffed flank steak pinwheel can be grilled indirectly. 350 to 400 degrees Fahrenheit is OK for slow and even cooking. The best beef to grill is the cut from the middle of the body with marbling (white specks of fat) and that is tender.
Barbecuing
Whereas in barbecue, the temperature is lesser but for a prolonged time. Thus it is mostly indirect heat. This helps make the meat tender and moist. Often this temperature is around 200 to 300 degrees Fahrenheit.
For this cooking, lean cuts without fat are best. Slow cooking gives enough time for the muscles and connective tissue to break down and take a digestible form. The meat from the muscles used for walking is barbecued rather than grilled.
Grilling (Source: UNL Food)In all three processes while cooking the temperature needs to be monitored well. If the proper temperature is not reached, meat quality would be low, and also there is a risk of foodborne diseases such as salmonella and E. Coli.
The method to take food temperature
The U.S. Department of Agriculture advised people to use a food thermometer to measure the temperature. For an accurate measurement put the food thermometer in the geometric center of the thickest part of the meat.
USDA adds that the safe internal temperature for ground meat of beef, pork, or lamb should be 160 degrees Fahrenheit.
Whole-muscle cuts of these nonveg foods should have an internal temperature of around 145 degrees Fahrenheit. All types of poultry, such as turkey and chicken are safe to eat if their internal temperature is 165 degrees Fahrenheit or above.
Method to take meat temperature (Source: Health line)Read more BBQ Funtime: 9 Foods that you should not barbecue!
After removing from heat, let the cooked meat rest for 3 minutes. During this time, the internal temperature distributes evenly and rises. Also, the juices get time to seep in equally. The end taste is good.