docmump,
I'm not exactly ready to be called Emeril :lol: but I must admit, I do grill a pretty mean steak. :tup:
And I agree with you, there is definetly a difference between "grilling" and "bar-b-queing". In addition to what you said, another difference is the use of bbq sauce, and slow cooking over low heat vs fast cooking (with no sauce) over high heat (fire). But I'm sure you can bbq with gas if you keep the flame really low, and know what you're doing.
Read below. You cannot Bar B Que using a gas grill. It has to be a smoker, charcoal or wood grill. Bar B Quing takes longer and the heat is indirect and not direct. The meat smokes over low heat for a long time..
I do both mostly Bar B Queing..
North American English
Grilling mangals and kebapsIn contrast, in the United States and Canada, use of the word refers to cooking food directly over a source of dry heat[3], typically with the food sitting on a metal grate that leaves "grill marks." In the UK and other Commonwealth countries this would be referred to as barbecueing, although grilling is usually faster and hotter than the American sense of the word "barbecue," which does not necessarily imply grill marks. Grilling is usually done outdoors on charcoal grills and gas grills. Grilling may also be performed using stovetop "grill pans," which have raised metal ridges for the food to sit on.
Similar to a grill/broiler is a salamander, which is most frequently used in a professional kitchen. It is smaller than a standard grill/broiler, and is used to finish off dishes, such as caramelizing the sugar on a Cr?me br?l?e.
The flame-grilling machine at Burger King restaurants is called a 'Broiler' in the US. It works by moving meat patties along a chain conveyor belt between top and bottom burners, 'grilling' from both sides.
In 1898 Bridge & Beach Co., St. Louis, MO. started manufacturing a vertical cast iron stove. These stoves were designed so that the meat could be flame broiled from both sides at the same time. Hinged steel wire gridirons were designed for use in the vertical broilers. The hinged gridirons were slid in & out of the stoves holding the meat while it cooked evenly on both sides. [1]
A skewer or brochette, or a rotisserie may link smaller portions of food into this process. The resulting food product is often called a kabob or kabab or satay.
Mesquite or hickory wood chips (damp) may be added on top of the coals to allow a smoldering effect that provides additional flavor to the food. Other hardwoods such as pecan, apple, maple and oak may also be used.
What gives grilled meat the taste is a chemical process called the Maillard reaction. This process is the term for the browning of meat. The Maillard reaction, along with the flavors imparted by a wood or charcoal fire, is what sets grilling apart from other methods of cooking meat.
Barbecue and barbecuing are a way of cooking meat using the indirect heat and smoke from a wood or charcoal fire in a barbecue pit or smoker. Barbecuing is the slow smoking of tough cuts of meat. Grilling is a method of cooking more tender meats using the direct heat of a fire with the meat over the fire.[3]
For example, a beef brisket is a meat cut often hot smoked or barbecued at 240-270F for 8 to 12 hours. A brisket is not a cut of beef that lends itself to being grilled.
Two of the largest manufacturers of backyard grills in North America call their products 'grills' and not barbecues.[4][5]
http://en.wikipedia.org/wiki/Grilling
