The term “BBQ” is largely misused by the general public.  It has been implied to mean anything cooked on a grill.  It may mean a party or a get together with friends and family. But, Barbecue is not a dish, or a cooking device, nor an event.  It is a METHOD of cooking.

There is definite difference between grilling and barbecuing.  If you “grill” the meat it means you are cooking it over direct heat of a fire, searing the outside and concentrating on not overcooking the inside.  It is a healthful method of cooking as oils or fats are seldom used.

“Barbeque”, or “Bar-be-que”, or just plain ‘ol “BBQ” on the other hand is the process or method of “smoking” meat at low temperatures for long periods of time.  You take a large cut of tough meat and “smoke” it.


“Smoking” the meat comes from building a fire with a variety of hardwoods such as Mesquite, Hickory, Apple, etc.  It’s a cook’s preference what type of wood he uses. 

A fire is built, providing enough smoke to cook the meat.  The process of smoking takes a long time, with temperatures as low as 210 degrees.  A fussy, impatient cook would not like this process.  “Low and Slow” means just that…low temperatures for a long period of time, with doneness determined only by the meat’s tenderness.

BBQ’ing means keeping that fire stoked to maintain the temperature.  It means no sleep, or very little.  It means prepping the night before, and getting up before the crack of dawn to build the fire and get the meat on.  It also means meeting other BBQ’rs, sharing (not divulging the “secret”) ideas, and plain ‘ol fun of doing a BBQ Competition. 

What is BBQ?

Pulled Pork
Beef Brisket