Grilling Around The World
By KitchenBoy, July 30, 2014 Cooking over fire or hot embers is the oldest cooking method known to humns nd is still the !rimry mens of cooking food for lrge segment of the !o!ultion" #or these mostly im!overished !eo!le, it is the only mens they hve for !re!ring their dily mels" $n develo!ed res of the world, cooking food over fire is considered recretionl method of !re!rtion"
%rilling &round the 'orld
&s you will see in the imge below, grilling is one of those cooking methods tht every culture en(oys nd here in &meric we hve subdivided this into three min ctegories ) cold smoking, hot smoking *brbecue+ nd grilling" !eking with vrious -./sters over the yers, this is wht $ hve glened concerning the vrious ctegory definitions
Cold smoking is !rocess where the food is infused with smoke in tem!erture between 5 ) 1005# nd is often combined with slting, curing or wind drying to reduce bcteri contmintion" Cold smoking tkes dys or weeks to ccom!lish"6he term brbecue *BB.+ is n oft misused term tht, for most !eo!le, encom!sses the ne7t two ctegories without distinction"
Hot Smoking or True BBQ
8ot smoking occurs t between 225 to 295#: this is wht e7!erts define s true BB." 6he met is slow rosted with chrcol over the s!n of hours to crete very tender result" ome BB. ficiondos, while greeing tht hot smoking is the only
smoking !rocess, insist tht by definition it re;uires lower tem!erture environment of 1<5 to 15#" 6o these !urists, smoking !erformed in the 225/295 rnge is defined s smoke rosting"
%rilling is sim!ly the cooking of food directly over glowing cols or fire, lso defined by e7!erts s direct grilling" 6he method generlly involves hot tem!ertures nd ;uick cooking times nd is wht most home grill msters engge in" & secondry grilling method is known s indirect grilling" 6his is hybrid o!ertion of sorts, combining s!ects of grilling nd brbecuing ccom!lished most often with the lid closed" 6he grill is configured so tht the het source is bunched to one side or o!!osite sides of the grill bse nd the foodis !rimrily cooked over the unlit !ortion" 6his style llows you to cook lrger !ieces of met slowly resulting in more succulent, flvorful outcome" $ often ;uickly ser mets directly over the hot fire,