All About BBQ, Barbecue, Barbecuing or Grilling
The terms barbecue and barbeque, commonly shortened to BBQ, describes a type of cooking or cuisine.
There are many national and regional variations broadly divided into cooking quickly with direct heat, also called grilled or grilling, and cooking with indirect heat and smoke.
Smoking and Roasting with Indirect Heat and Smoke
The indirect heat method is often referred to as smoking or roasting and is typically done over wood or charcoal, which impart flavour to the food.
It involves long cooking times at low temperatures and using smoke.
This style of barbecue is very popular in the US.
The flavour varies greatly depending on the wood used, with Hickory, Oak, and Mesquite being amongst the most popular.
Hickory and Mesquite have two of the strongest flavours and are typically used with pork or beef.
Oak and other milder tasting woods, like Maple, Apple, and Cherry are used with a wide variety of foods.
It all comes down to personal taste preferences.
Barbecuing – BBQ with Direct Heat or Grilling
Barbecuing (BBQ) with direct heat is also called grilling.
This is where the food is grilled on grate, with direct exposure to the flame and smoke, or the food sits on a solid grill plate heated by the flame underneath it.
Use of a grill plate has some advantages inasmuch as it can be used for any type of food, including those that might fall through a BBQ grate.
This is the style of barbecuing that is used for the classic Australian ‘sausage sizzle’, allowing for the cooking of grilled onions along with the sausages.
The disadvantage is that is doesn’t get the same flavour nor traditional crosshatching that you get with a BBQ grate.
Most models of a basic gas barbecue have a grate although larger models may have a split cooking surface with both a BBQ grate and BBQ plate whilst some may have just a BBQ plate, as is the case for a sausage sizzle.
Barbecue Nomenclature and Etymology
‘Barbecue’ is the standard English word for this style of cooking, although the shortened ‘BBQ’ tends to be more popular, probably out of convenience.
‘Barbecuing’ is the verb.
‘Barbeque’ is an alternative spelling considered non-standard by some and not overly popular.
The etymology or original source of the word ‘barbecue’ comes from the Spanish word ‘barbacoa’ which itself is borrowed, by the Spanish conquistadors, from the word ‘barabicu’ used by natives in the Caribbean and what is now Florida.
The natives used either a raised framework of wood about 1 metre above a fire or buried large pieces of meat, even the entire animal, surrounded by burning logs or coals.
Barbecue – BBQ Fuels: LPG & Natural Gas BBQ, Charcoal BBQ and Wood – Gas vs Charcoal BBQ
BBQ fuel types include LPG (propane) for gas BBQ, in BBQ gas bottles, natural gas barbecue, charcoal BBQ and wood fires.
BBQ gas bottles include those sourced from SWAP’n’GO.
Comparing a LPG gas and charcoal BBQ is a discussion between wood/charcoal BBQ vs gas BBQ philosophies for outdoor barbecue.
Charcoal BBQ also has some environmental disadvantages.
Taste:
Some think a wood or charcoal BBQ (barbecue) is better because of the taste it imparts upon the food whilst others think it is more in line with the barbecue purist.
However, wood chips can be added to a gas BBQ, with the wood chips put inside a smoker box, to achieve the same smoke and taste results.
Some people choose to use a ‘liquid smoke’ additive to the meat to simulate the same thing.
Convenience:
The LPG gas BBQ fans value the convenience of bottled BBQ gas, with the time saved starting the fire and cleaning up.
Portability: Portable Gas BBQ or Small Gas BBQ
Where portability is an issue, as with camping or ‘tailgating’, a portable gas barbecue (BBQ) or small gas BBQ is typically the choice.
All that is required is the portable gas BBQ and a small BBQ gas bottle.
In comparison, a charcoal BBQ requires a small charcoal BBQ, a bag of charcoal, lighter fluid, long reach lighter/matches, and clean-up gear.
Natural Gas BBQ vs LPG Gas BBQ:
There are two types of gas BBQ, a natural gas BBQ and an LPG BBQ (LPG gas BBQ).
The vast majority of gas barbecue units sold are LPG gas barbecue (BBQ) models, because they are portable, typically less expensive, and do not required installation.
In addition, many people just don’t have natural gas at their home.
Natural gas BBQ models are typically inbuilt, requiring installation and the services of a gas fitter to run a gas line from the home natural gas supply to the natural gas barbecue.
Also, inbuilt models tend to be larger, more elaborate and more expensive.
So, whilst bottled BBQ gas bottles need to be refill, the effort required for BBQ gas bottle refill pales in comparison to the much larger cost of a natural gas BBQ installation.
Smoker Barbecue (BBQ)
A smoker BBQ is a barbecue (BBQ) smoker used as a meat smoker for slow and low heat cooking.
Instead of using direct heat, a smoker BBQ uses low heat (110°C to 135°C) and smoke to cook the food for an extended period of time.
The actual temperature depends on the size of the meat cuts, the amount of crust or bark desired on the outside of the meat, the characteristics of the smoker BBQ used, and personal preferences in the final BBQ smoker result.
A smoker BBQ use indirect heat from a barbecue smoker firebox.
The food is placed in a separate meat smoker chamber where it is surrounded by smoke and heat generated from the firebox.
The ultimate flavour is determined by the type of wood used for barbecue fuel or the type of wood chips added to the smoker box (see image).
National Variations of Barbecue
Different countries, and even regions within countries, have variations in the way they barbecue (BBQ).
Korean BBQ
Korean BBQ is famous for the savoury and sweet marinades used, like Bulgogi and Galbi.
The meat is grilled on a BBQ grate and is typically pork, beef, chicken or duck.
Examples include Dwaeji Bulgogi, a spicy version of pork, while Ori Jumulleok is the very popular spicy duck.
Side dishes include rice and Kimchi, a spicy pickled cabbage.
Japanese BBQ
Japanese BBQ, or Yakiniku, is also a grilled meat but relies on dipping sauces in lieu or marinades.
Yakitori is a Japanese barbecue style known for skewered pieces of chicken grilled over charcoal on a Hibachi or Konro grill, typically a smallish rectangular grill, which can also be gas or electric.
Yakiniku is similar but also consists of beef, pork and vegetables cooked over charcoal on a wire grate.
Teppanyaki is typically a performative style using an iron grill plate to cook various meats, including fish, prawns, and lobster, as well as egg, fried rice and vegetables.
Brazilian BBQ
Brazilian BBQ or ‘churrasco’ is a barbecue style featuring large metal skewers for a wide variety of meats, usually boneless, over charcoal or sometimes wood.
In restaurants, servers will rotate around the tables slicing the meats directly onto the guests’ plates.
Brazilian BBQ is very similar to barbecue in Argentina, Uruguay, Bolivia
Side dishes may include corn, potatoes, rice, beans, fried egg and/or caramelised onion.
Chinese BBQ
Chinese BBQ or ‘Shaokao’ is common Chinese street food featuring heavily spiced meats grilled on skewers.
‘Siu Mei’ is another style of Chinese barbecue using a rotisserie to cook chicken, duck, goose, roast pork, all coated in various sauces before cooking.
Middle Eastern BBQ
Shish kebab is Middle Eastern BBQ using cubes of lamb, chicken, beef, and vegetables on skewers, cooked over charcoal.
American BBQ
American BBQ varies greatly by the regions in the US.
Pork ribs, beef brisket and pulled pork are amongst the most popular meats.
Kansas City barbecue features slow cooked meat and ribs with dry rubbed seasoning and sweet and thick sauces.
Southeastern BBQ, including the Carolinas, is predominantly pulled, shredded, or chopped pork with vinegar-based sauces for dipping and commonly served with baked beans and thick ‘Texas toast’ or served as a sandwich on a burger style bun.
Texas barbecue varies by the part of the state.
East Texas BBQ is traditionally slow cooked over Hickory wood and marinated in sweet tomato-based sauces.
South Texas BBQ is similar to East Texas barbecue, but the sauces are molasses-based.
West Texas BBQ is cooked directly over Mesquite wood
Central Texas BBQ is usually rubbed with black pepper and salt then slow cooked with indirect heat using Mesquite, Oak, or Pecan wood.
Sauce, if any, is served on the side in Central Texas.
Alabama BBQ features smoked chicken with a white sauce based on mayonnaise, vinegar, and black pepper.
California BBQ is typically beef cooked in BBQ pits with Red Oak wood and a garlic and pepper seasoning.
Hawaiian barbecue is famous for its Polynesian style buried whole pig slow cooked for hours at a traditional Hawaiian luau.
St. Louis BBQ features spareribs or pork steaks cut from the shoulder with a tart and sweet tomato-based sauce.
Chicago BBQ is known for boneless rib tips doused in a mild sauce.
BBQ FAQs – Barbecue Frequently Asked Questions
How to clean a BBQ - How do you clean a BBQ?
The best way how to clean a BBQ grill is to do so after every use, whilst the BBQ grill is still hot. BBQ cleaning using a mixture of steam, a brass brush, a no scratch scrubber, soap and water to remove cooked on food debris is how to clean a BBQ.
Remove the plates and grills, begin barbecue (BBQ) cleaning with the brush to remove burned on food, sauces and marinades. Clean plates and grills with BBQ cleaner and rinse or put in your dishwasher.
Be careful with stainless steel, as it is easily scratched.
To learn how do you clean a BBQ in detail, please see How to Clean a BBQ
How to make BBQ sauce - How can I make BBQ sauce?
BBQ sauce typically consists of a tomato base, like tomato paste, tomato sauce, or ketchup for body and tangy richness.
Vinegar is also a key ingredient, most often apple cider vinegar, giving the barbecue (BBQ) sauce its tartness and thinning the sauce so it can lightly coat the meat.
Sweeteners, such as sugar or molasses, balance the acidity of the tomatoes and add that bit of expected sweetness to the BBQ sauce.
Spices may also be added, including the almost essential smoked paprika, onion flakes or powder, mustard, liquid smoke, hot sauce (like Tabasco), salt, and black pepper, all depending on your taste.
You can either experiment or there are hundreds, if not thousands, of recipes for BBQ sauce.
You can pick the one that sounds closest to your taste and then ‘doctor it’ so it’s just right.
How to make corn on the BBQ - How to do corn on the BBQ
You don’t need to boil corn before grilling.
You can pre-season the corn with melted butter, coarse salt, black pepper, chili powder, smoked paprika, and ground cumin powder.
Start by wrapping the corn in a double layer of aluminium foil or just leak the husks on, either of which traps the steam, allowing the kernels to remain moist, tenderized and get a smoky char.
If you want more char, you can peel off the foil or husk (using gloves) and cook for the last few minutes without the wrapping.
You should turn the corn 90 degrees three times, whilst cooking, to evenly cook the ear of corn.
Cook on medium heat (180° to 230°C) with the lid down for about 15 to 20 minutes.
To test when it is done, just push on a kernel with a blunt object, like the back of your tongs. It should compress slightly if tender and done. If still hard, continue cooking.
How do I BBQ chicken - How do you BBQ chicken?
To barbecue (BBQ) chicken on the a grill, prepare the chicken pieces or split chicken with marinade, preferably overnight.
Marinaded or not, pat dry before cooking.
At this point, you can add seasoning including salt, black pepper and any other spices you desire.
Pre-heat the grill on medium heat 150°C (300°F) to 175°C (350°F).
Place the pieces skin down over direct heat for a few minutes to sear and then move to indirect heat.
Cook over indirect heat with the lid closed.
Turn occasionally using tongs. Do not puncture using a fork, as this will make for drier meat.
If desired, baste with BBQ sauce about 15 minutes before the end. Baste boneless pieces as soon as you turn them to the second side.
Thighs and drumsticks, with bone in, take around 30 to 40 minutes, while boneless pieces, like the chicken breasts, require 5 to 6 minutes per side.
Always use a meat thermometer and cook until it reaches an internal temperature of 74°C (165°F). Also, make sure the juices run clear when pierced with a fork.
Do not eat undercooked chicken.
When done, remove from barbecue (BBQ) heat and allow to rest for 5 minutes before cutting or serving, so the meat retains its moistness.
How to cook steak on BBQ - How long to cook steak on BBQ
To cook a steak on a BBQ, you start by bringing the steak to room temperature.
Whether you marinaded the meat or not, you need to pat it dry before cooking.
You start with the barbecue (BBQ) grill pre-heated on high heat.
Only use tongs to handle the meat. Never use a fork, as poking holes in the steak will let it dry out.
You sear the steak on both sides for 1 to 2 minutes, rotating it 45 degrees on each side to achieve the classic cross-hatching look.
Then immediately turn the heat down to medium or move to a cooler place on the barbecue (BBQ) grill.
Some thin cuts may be fully cooked on the high heat while thicker cuts will take longer.
Always check the internal temperature of the meat using a meat thermometer.
- rare: 52°C (125°F) – approximate cooking time for a 4cm steak is 5 minutes per side
- medium-rare: 57°C (135°F) – approximate cooking time for a 4cm steak is 6 minutes per side
- medium: 63°C (145°F) – approximate cooking time for a 4cm steak is 6-7 minutes per side
- medium-well: 68°C (155°F) – approximate cooking time for a 4cm steak is 8 minutes per side
- well done: 74°C (165°F) – approximate cooking time for a 4cm steak is 9-10 minutes per side
Visual Doneness
- Rare: Soft to the touch, bright red center
- Medium-Rare: Soft, but with a bit of spring back, pink center
- Medium: Firm, pink center
- Medium-Well: Slightly firm, slightly pink center
- Well Done: Very firm, brown throughout
When done, remove the steak from the barbecue (BBQ) grill and allow to rest for 5 to 10 minutes before slicing or serving.
How do you BBQ fish?
To BBQ fish, start by selecting a fish with firm flesh, like salmon, snapper, ling, or swordfish.
Clean the fish as the first step.
You can barbecue (BBQ) a whole fish, fillets or fish steaks.
If desired, marinate overnight. Pat dry before cooking in either case.
Season with salt, black pepper or other spices, like cajun.
Use oil the fish and the grill to prevent sticking.
Cook using medium-high heat, starting with the skin side down, if applicable.
You may wish to score the thick parts of the fish to ensure even cooking.
Grill until cooked: about 4 minutes per centimeter of thickness.
Only flip once halfway through using a thin fish spatula to lift and flip the fish without breaking it apart.
To check for doneness, the flesh should flake apart with a fork and be opaque throughout.
Serve immediately: Grilled fish does not need resting.
You may choose to serve with a fresh lemon slice, almond flakes or fresh herbs.
Possible sides include rice dishes, barbecue (BBQ) grilled vegetables and salads.
How to cook ribs on BBQ - How to BBQ ribs on gas grill
Ribs meat benefits from tenderising with either a barbecue (BBQ) marinade or dry rub spices.
Acidic ingredients in the marinade, like citrus juice or vinegar, can help soften the tough meat on the ribs, for more tender meat.
Marinating overnight is recommended. In either case, pat the meat dry.
The axiom “low and slow” is the key, cooking barbecue (BBQ) ribs at a low temperature over a long period allows the meat to become more tender, resulting in juicy meat that falls off the bone.
Wrap each individual rack of ribs in a double foil wrap to lock in all of the tenderness, flavour, and moisture.
Make sure the foil covers everything, including the bones, and do not allow the foil to be torn or punctured.
Pre-heat the grill on low heat around 121°C to 149°C (250°F to 300°F).
If you wish to use wood chips for smokey flavour, place them in a smoker box as you start to heat the grill.
Cook the ribs with indirect heat, with the grill lid closed, turning occasionally until done.
Use tongs to turn and never use a fork that could puncture the foil of the meat, allowing it to dry out.
Expect about 1½ to 2 hours of cooking time, depending on the temperature of the grill.
Check the internal temperature using an instant-read thermometer, achieving around 90°C (195°F) for tender ribs.
Note that while regular cuts of pork only need to reach 65°C, pork ribs require higher heat.
If you want barbecue (BBQ) sauce, remove the foil and brush it on and place back on the heat long enough to caramelise the BBQ sauce.
Pork ribs should be allowed to rest for about 10 minutes to allow the meat juices to evenly distribute and help prevent the ribs from drying out.
How to season a BBQ plate
Seasoning a BBQ plate is important to prevent rust, create a non-stick surface, improve heat distribution, and add flavour to the food.
Basic seasoning involves coating the hotplate with a cooking oil that resists high temperatures and then heating it to create a protective, non-stick coating.
To season, start by removing any protective coating or rust with a scrub brush, wash thoroughly then dry the barbecue (BBQ) plate.
Then apply a thin, even coat of high temperature cooking oil (like canola, peanut, or vegetable) on all sides and surfaces.
Then heat the plate with the oil until it smokes (do not allow it to burn), then wiping away any excess oil before allowing the plate to cool off.
The BBQ plate is then seasoned and ready to use.
Seasoning can be repeated, as needed, especially if any rust forms.
Each time you use the barbecue (BBQ) plate, the oil will help maintain a protective coating, keeping it non-stick and easy to clean.