Grilling is not Barbecue
While most grill recipes are written with charcoal, gas or electric grill in mind, they will work just as well cooked under a broiler or in a grill pan on top of the stove. However, even if the meat is marinated with a BBQ sauce, do not confuse the grilling technique with the traditional barbecue.
Grilling is “High and Fast” using high heat for a short period of time on naturally tender, small pieces of meat or fish.
By contrast real Barbecue is “Low and Slow” over smoke, not direct flame, and is used to tenderize large, tough cuts of meat.
When grilling, choose tender, small cuts of poultry—meat, cuts from the lion, rib, or top round will work—and fillets of tuna and salmon, with their high fat content make them perfect for grilling. Lean fish can also be grilled if it’s coated with oil or oil based marinade. Skewers make small pieces of meat or fish easier to control on the grill.
Oil metal skewers before use for easy serving, and soak bamboo skewers in water or any other liquid ( root beer, wines, or fruit juices, etc. ) for a few hours to prevent them from burning. On an outdoor grill, think about adding chips of special woods such as mesquite, hickory or apple to add flavor. Soak hardwood chips, herb stems or grapevine trimmings in cold water before throwing them on the fire to create aromatic smoke.
You have many choices with Viking Outdoor products; Grills, Smokers and even Outdoor Ovens.
So the choice is yours…High and fast-grilling or Slow and low-barbeque or even both. If you would like recipes for some great rubs or marinades for you next outdoor experience, email me, Cathie Mooers.
