First of all, barbecuing and grilling are not identical:
BARBECUED: Food slow-cooked over low heat using smoke from natural wood. Barbecue can be used as a noun, verb, or adjective. It is a destination, a meal, a sandwich, a party, a cooking technique, and a descriptor for almost anything cooked outdoors, charred, or smoky.
GRILLED: Food cooked over high heat for a short period of time to sear the outside and quickly cook the inside. Grill roasting over indirect heat falls somewhere between classic grilling and barbecue.
If you are lucky enough to have a grill, take full advantage of it by throwing outdoor BBQ shindigs as often as possible. Don’t own one? See if a generous friend will share one with you, or consider buying a small Weber one (Evan and I call ours Grilligan, and he lives on his own little island, AKA our tiny balcony). You can cook large amounts on its small surface if you work in batches, and it’s easy to transport if you travel (or move!).
Whenever I grill, I ask my pals to bring over beer, and I make a big batch of Bad Bitch Margaritas (see here) or When in Doubt, Make Sangria (see here). I provide the buns, condiments, chips, and a few basic proteins and vegetables (burgers, chicken thighs or breasts, vegetarian sausages, and portobello mushrooms are my go-tos).
Once you have your ingredients assembled, it’s just a matter of cooking. Here’s how to make your grilling safe and easy.
Prepare and Heat Your Grill
Heat the grill (charcoal or gas) for 20 minutes, or until it reaches 500-plus degrees, to sterilize it and prepare for searing food.
NOTE: If you’re using charcoal, the coals are ready when they turn white and achieve a red glow. Look for charcoal on sale during the winter months to save a few dollars.
Determine Your Cooking Method: Direct or Indirect
Use the direct method to cook foods quickly: simply place your protein on the grate directly over the heat source. This method works well for chicken breasts, steaks, and seafood.