Grizzly'sBBQ

AN ASSORTMENT OF DOWN HOME RECIPES WITH A SPECIAL EMPHASIS ON THE AGE OLD ART OF GRILLING & SMOKING.

The origins of grilling go back thousands of years when fire was first discovered and man realized the benefits of throwing a piece of raw meat over an open flame.

Although Barbequing, Grilling and Smoking are similar forms of cooking, there are distinct differences between them. There are actually two different styles of Smoking and many backyard and competition cooks use a combination of smoking and barbequing.

Smoking - One style of smoking is accomplished through very low heat (approximately 52F - 140F) over a very long period (sometimes up to weeks). This is usually referred to as "Cold Smoking" and will smoke a piece of meat thoroughly inside and out. Cold Smoking is often used on Salmon and other fish.
The other more common style of smoking involves temperatures of 190F - 300F. Both styles incorporate the burning of some type of fruit wood (Apple, Cherry etc.) or hardwood (Hickory, Oak, Mesquite, Pecan etc.) to assist in the flavoring of the meat. This style of smoking is more often used on Brisket's, Pork Butts, Ribs etc.

Barbequing - Is usually referred to as the "Low and Slow" method of cooking and generally involves the use of rubs and sauces coupled with the indirect heating or smoking of the meat through the use of a variety of woods such as Mesquite, Hickory, Pecan and Apple to name a few. These woods add distinct flavoring to the meats being cooked. Barbequing temperatures usually range from about 190F - 300F and will smoke a piece of meat on the outside as well as up to about 1/2" into the meat.

Grilling - Is accomplished by placing the seasoned or unseasoned piece of meat directly over hot coals, usually on an open grill. Cooking is done "Hot and Fast". Grilling temperatures usually range from about 400F - 550F. This type of cooking is perfect for such things as Hamburgers, Steaks, Chops etc.

Barbequing as we know it today was developed and expanded in the 1800’s, during the times of such cowboy legends as “Buffalo Bill” Cody, Texas Jack and the huge cattle drives during the mid century. The art of Barbecuing was greatly improved upon thanks to the visions of Charles Goodnight and the invention of the Chuck Wagon. The Chuck Wagon contained all the essentials a hungry cowboy would need during those long hard cattle drives over hundreds of miles of desolate country.

Although the vast majority of the recipes, tips and hints discussed on this site involve the use of traditional cooking devices such as grills and smokers, many also involve the use of such modern day devices as…..dare I say….Ovens and Food Processors. We will also find that most any meal can be prepared outside on a grill, and more often than not, with better results than indoors.

One should also be aware that when it comes to outdoor cooking, certain rules hold true:

ANYONE can do it. Don’t be afraid to try.

There is no such thing as the “Perfect” sauce or Rub. Try many different ones. There is always one better.

In general, recipes are simply a guide. Try changing things up….add to….take away. You are only limited by your imagination.

Even your "professionals" often differ on techniques...."Low and Slow" or "Hot and Fast", to foil or not to foil, should you mop or just leave well enough alone. You will find that most everything simply ends up being individual preference.

Share your thoughts, ideas and hints. Often there is a better way of doing something.