Many people often confuse grilling and barbecuing, thinking that they both mean the same thing – but there is a difference. Grilling is cooking over high heat with the lid off; barbecuing is cooking over low and indirect heat with the lid on. Steaks are often grilled at high temperatures to sear the meat and seal in the juices. Ribs are generally barbecued for a longer time at lower temperatures so that the meat is tender and falls off the bone.

There are some risks associated with grilling meat at high temperatures; doing so may create heterocyclic amines which are carcinogens. One way to avoid this without turning down your grill is to marinate your meat first. Not only will this prevent the carcinogens, but the meat will taste better as well.

Grilling Accessories

Getting great results on the grill usually boils down to the quality of the food, grill and cook, but having the right grilling or barbecue accessories can also go a long way. Here are some essentials that no griller should be without:

• Tongs. An essential tool for flipping burgers, steaks and sausages. They’re also useful for handling cobs of corn or those pesky foil-wrapped potatoes.
• Spatula. A wide and long-bladed spatula can make all the difference when cooking thin fillets or patties. A good spatula can easily get underneath the food so you can flip it without any mishaps.
• Skewers. Shish kabob anyone? Most skewers are made of metal or disposable bamboo. Some metal skewers are thin and blade-like, which is helpful to get the food on, but can make turning the food on the grill an exercise in futility. Thicker skewers may be trickier to load the food onto, but once it’s on it should be easier to manipulate on the grill.
• Brushes. Some of the best barbecue grilling recipes involve basting the meat in sauce just prior to pulling it off the grill. Using a brush is the best way to apply a pleasing, even coat of your favorite sauce to the meat. These brushes don’t tend to last too long, so it’s a good idea to have more than one, especially since some flavors will remain trapped in the brush no matter how thoroughly you wash it.
• Grilling basket. A grilling basket is a great way to cook loose vegetables without having them fall into your grill and may also be used for cooking fish and burgers. They are made from non-stick materials and some feature wooden handles for added convenience.
• Grilling planks. These became popular in the late ’90s and impart subtle scents and flavors based on the wood chosen. They’re often used to cook salmon and are also great for cooking delicate meats that fall apart if placed directly onto the grill. You need to soak the planks for a few hours in advance and slightly oil the food side of the plank so the food doesn’t stick.
• Meat thermometer. This little device will take the guesswork out of your cooking and save you from cutting open the meat to make sure it’s ready. Why overcook or risk a trip to the hospital? You can look up the minimal internal cooking temperature of foods online (for example, a medium rare steak should be 145 F) and use a meat thermometer to ensure that your foods are cooked to perfection.

Grilling Tips

Here are some grilling tips to help you grill like a pro:

• Always use an electric grill when grilling indoors. Carbon monoxide and carbon dioxide are created during gas or coal combustion and are lethal in confined spaces.
• Use a marinade to make the meat more tender and flavorful. You should use 1 to 2 cups of marinade for every 1½ to 2 pounds of food.
• Always use tongs instead of a fork when turning meat on the grill. A fork will punch holes and cause the juices to escape, resulting in chewy and tasteless meat – not good!
• For the best results, cook the meat at a high temperature and turn it only once when grilling.
• BBQ sauces with sugar and/or tomato ingredients should be added at the end of the grilling process, otherwise they’ll burn and ruin the flavor.

Try these tips out and get grilling!