Barbecue, braised roast, smoking barbecue difference

Barbecue, braised roast, smoking barbecue difference

If you're lucky enough to go out for a barbecue with a chef or foreign friend, someone will soon point out that grilling and braising are not the same thing. This happens when people from different countries get together because the terms have different meanings in different regions.

What is the difference between barbecue, braised roast and smoked roast?
Grilling means cooking over a fire, hot and fast.
Braised roasting means not in direct contact with the fire, low and slow.
Smoking means cooking with smoke (also low and slow).
The latter two also refer specifically to cooking meat, fish, and poultry, while grilling can include vegetables, fruits, and other foods you may not have considered. However, smoking and braising are all about meat, and low temperatures and long cooking times help big, tough cuts of meat become very soft and give off their full flavor.
What these three methods have in common is that they are all collectively called barbecue. If it is braised or smoked, special equipment is required. HJMK Kaiju kamado barbecue oven is recommended to support the three cooking methods mentioned above.

What is barbecue?
Barbecue is the rapid cooking of food over heat (charcoal or gas fuel). In the context of grilling, hot and fast means cooking at 350 degrees Fahrenheit (180 degrees Celsius) or higher for less than an hour.
For foods such as steaks and ribs, the temperature should be closer to 450 to 500 degrees Fahrenheit to shorten cooking time. Keep in mind that the best barbecue meats are the tenderest cuts, such as ribeye steaks, strip steaks, T-bones, and other raw cuts from ribs and short loins. Cooking them quickly is the best way to preserve their tenderness and prevent overcooking and drying out. Cooking juicy, flavorful slices of meat in a short heat is the best way.
There's not a lot of skill in grilling a steak, but that's not the case with fish, vegetables or poultry. For more delicate foods, it's usually better to shoot at lower temperatures, which is where the extra trick comes in.

What is braising?
If grilling is about cooking small pieces of meat quickly, braised grilling is best for grilling larger pieces of meat. We're talking whole pork shoulders, beef brisket, grilled ribs, rib plates, even a whole Turkey.
To cook these large pieces of meat on the broiler, the temperature needs to be very low: between 190 and 300 degrees Fahrenheit, but you may see recipes that call for temperatures between 225 and 250 degrees. At such low temperatures, it can take hours to cook a large piece of meat. The big trick is to maintain this temperature during cooking.
On a gas grill, you basically turn the knob to low.

What is smoking toasted (smoked)?
Smoking is like an extreme version of grilling: In effect, you're cooking food with smoke from smoldering chunks or slices of pecans, legumes, apples, or cherries, each adding its own flavor to the meat.
The temperature of smoking is even lower than that of braising, to ensure that the smoke can penetrate the meat and cook all the time. To smoke food at 125 to 175 degrees Fahrenheit; If the heat is too high and the meat cooks too fast, it won't achieve the smoky flavor. At this low temperature, it often takes all day and 24 hours.