The Difference Between Barbecuing and Grilling
Updated: Jan. 03, 2024
Though most cooks tend to think of "barbecuing" and "grilling" as the same thing, the two cooking methods are different. Here's a closer look, with insight from our Test Kitchen.
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When the weather is nice, there’s nothing like making dinner outdoors, over an open flame. But what do you call this cooking method—grilling or barbecuing? The methods are similar, so it’s no wonder many of us use the terms interchangeably. But the two techniques are quite different.
We asked Taste of Home’s culinary editor (and resident pitmaster) James Schend for his insight.
What Is Grilling?
“Grilling is what the vast majority of people are doing when they use these terms,” James says. “This can be done in two main ways: over direct or indirect heat.”
The tried-and-true method for cooking thinner cuts of meat like chicken, chops, burgers and hot dogs is direct heat. You cook your grub directly over the heat source, which sears the food quickly. This kind of heat is also ideal for playing around with grilled fruit and vegetables.
What about indirect heat? This is “when foods are cooked at low to medium heat and the coals or flames are off to one side,” James explains. You should stick to this method for heftier cuts like roasts, ribs and whole chickens. You also want to grill over indirect heat if you plan on baking on the grill.
What Is Barbecuing?
“While grilling can be done fairly quickly, barbecuing is the epitome of low and slow cooking over indirect heat,” James says. He notes that smokers are the go-to for a BBQ but a grill can work for this method, too. And temperature is key when it comes to barbecuing.
“The cooking temperature remains fairly constant between 225° and 275°F. The most iconic characteristic people are looking for from barbecue is that smoky flavor and aroma. Traditionally these meats are cooked over a fire with plenty of flavorful wood added to create the smoke for part of the cooking time.”
Your best bets? James says hickory, apple and mesquite sit at the top of the list.
How to Master Grilling and Barbecuing
James has a few brilliant tips to ensure your fare comes out perfectly each and every time.
- Make sure your grill is clean. “Foods sticking to the grill grate is one of the biggest pet peeves of most backyard grillers and one of the biggest culprits is not cleaning the grill grates. The easiest way to clean a grill is right after you take the food off; the grill and any bits of food or sauce on the grate are still hot. The mess can easily be scraped away with a wire brush.”
- Resist the temptation to flip. “We’ve all seen that guy who tosses burgers or steaks on the grill and then constantly moves them around. Don’t be that guy. The best thing you can do is put the steak on the grill and then leave it alone until it starts to naturally release from the grate. Then flip it, preferably over an area of the grill that didn’t have food on it before. If you shuffle food around the grill, the food will cook unevenly and is more likely to stick.”
- Put the fork down. “You know those beautiful, long forks that come in many grilling kits? Use them for toasting marshmallows but don’t bring them to your grill. I’m a firm believer in using long-handled tongs to turn and remove foods from the grill. Forks will pierce the meat, causing all the juices to come running out.”
- Watch the heat. “The biggest mistake I see most people making is they work over a fire that’s too hot. They usually end up with food that’s charred on the outside and underdone on the interior. Medium to medium-high heat is usually the sweet spot for almost all foods.”
Our Best-Ever Grilling Ideas
Grilled Scrum-Delicious BurgersI'm not sure where this recipe originated, but it's one of my family's summertime favorites. I usually serve these juicy mushroom burgers when we have company. The guests rave about the flavorful cheesy topping. It's fun to serve a burger that's a little more special. —Wendy Sommers, West Chicago, Illinois
Grilled Mahi MahiInstead of grilling the usual hamburgers or chicken breasts, prepare this grilled mahi mahi and reel in raves! —Taste of Home Test Kitchen
Grilled Flank Steak PinwheelsThe secret to these pretty flank steak pinwheels lies in their butterfly treatment. Because the steaks are flattened, marinade isn’t need. Instead, they’re filled with a colorful stuffing of red pepper and spinach and draped with a flavorful, homemade blue cheese sauce. —Taste of Home Test Kitchen
Spiced Grilled Chicken with Cilantro Lime ButterThis grilled chicken gets a lovely pop of color and flavor from the lime butter—don't skip it! —Diane Halferty, Corpus Christi, Texas
Grilled Green Onion BurgersChange up this super tasty burger with your favorite toppings. Whip some mayo with hoisin sauce to add extra tang! —Darla Andrews, Schertz, Texas
Grilled Huli Huli Turkey DrumsticksI'm never one to do things traditionally, so when it came time to hosting Thanksgiving, I went in a completely tropical direction. Borrowing my favorite Hawaiian chicken recipe, I substituted turkey legs and have never looked back. —Jacyn Siebert, San Francisco, California
Chicken with Peach-Avocado SalsaThis super fresh dinner is pure summer—juicy peaches, creamy avocado, grilled chicken and a kick of hot sauce and lime. To get it on the table even quicker, make the salsa ahead. —Shannon Roum, Cudahy, Wisconsin
Aloha BurgersI love hamburgers and tropical fruit, so it just seemed natural for me to combine them. My family frequently requests this unique Hawaiian pineapple burger recipe. It's a nice change of pace! —Joi McKim-Jones, Waikoloa, Hawaii
Grilled Lobster TailsI had never tried grilling lobster tails at home until I tried this convenient and deliciously different recipe. It turned out amazing, and has left me with little reason to ever order grilled lobster tail at a restaurant again. Here's how to cook lobster tails on the grill. —Katie Rush, Kansas City, Missouri
Steak FajitasZesty salsa and tender strips of steak make these traditional fajitas extra special. —Rebecca Baird, Salt Lake City, Utah
Teriyaki Shish KabobsWhen I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. —Suzanne Pelegrin, Ocala, Florida
Gourmet Burgers with Sun-Dried TomatoThis recipe brings together many of the flavors my family enjoys, complete with a surprise in the center of each burger. You can use almost any cheese—Gorgonzola, feta, smoked Gouda, blue or another family favorite. —Aaron Shields, Hamburg, New York
Papa BurgerWhen whipping up something for Father’s Day or the Fourth of July, I go big and tall with this fully loaded, juicy yumburger. —Chase Bailey, Costa Mesa, California
Steak & New Potato TossI usually use leftover barbecued steak to make this fabulous main dish salad. It's pretty, too, with the red pepper, green broccoli and white potatoes. —Deyanne Davies, Rossland, British Columbia
Grilled Pork Noodle SaladThe only complex thing about this easy salad is the flavor! With smoky barbecued pork and a variety of fresh herbs and vegetables, this is a comforting and tasty home-cooked meal. —Rosalyn Nguyen, Astoria, New York
Bacon Cheeseburgers with Fry SauceIn Utah, fry sauce is a beloved condiment. We use it not just as a dip for fries, but also as a spread for hamburgers. Utah is known as the Beehive State, so I added honey as a special touch to my fry sauce. —Elisabeth Larsen, Pleasant Grove, Utah
Summer Garden Fish TacosI like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Cajun Boil on the GrillI came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado
Steak with Chipotle-Lime ChimichurriSteak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
Taco BurgersMy family loves the taste of tacos, but I dislike the mess! So I developed these burgers as a tasty but tidy alternative.—Linda Logan, Warren, Ohio
Barbecued Shrimp & Peach KabobsShrimp grilled with peaches and green onions really sets off fireworks! The spicy seasonings even helped me win a ribbon at a county fair. —Jen Smallwood, Portsmouth, Virginia
Southwest Steak & PotatoesBold seasonings give meat and potatoes a Southwest twist. Feel free to adjust the heat factor by using more or less chili powder. —Kenny Fisher, Lancaster, Ohio
Barbecued BurgersI can't take all the credit for these winning burgers. My husband's uncle passed down the special barbecue sauce recipe. We love it on everything...it was only natural to try it on, and in, burgers. Add cheese and bacon to take them over the top. —Rhoda Troyer, Glenford, Ohio
Grilled Huli Huli ChickenI got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California
Honey-Glazed Chicken KabobsThis is my husband’s favorite "special day" meal. I serve it with rice pilaf, salad and grilled garlic bread. —Tracey Miller, Aiken, South Carolina
Grilled Tilapia PiccataWe aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio
Lemon Chicken SkewersChicken skewers with tender chunks of chicken and garden-fresh veggies are easy to assemble and are always a hit at parties. —Margaret Allen, Abingdon, Virginia
Buttery Grilled ShrimpThis grilled shrimp recipe is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill. —Sheryl Shenberger, Albuquerque, New Mexico
Ricotta-Stuffed Portobello MushroomsThese mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California
Grilled Steak PinwheelsI've been serving this recipe to family and friends for 20 years and very seldom do I have any leftovers. We try to keep the house cool, so we grill out often. —Mary Hills, Scottsdale, Arizona
Grilled Sausages with Summer VegetablesAfter 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio
Grilled Eggplant Pita PizzasWe grow eggplants and love to use them for our special pizza. Grilling adds robust flavor to the crust, veggies and garlic. Waiting for the eggplants to grow is the hardest part! —Judy Barrett, Chelsea, Alabama
James Schend, Taste of Home Deputy Editor, Culinary, contributed to this article.
