Memorial Day weekend is known as the time for friends and family to gather and remember those who have fought and died for our county.
It is also a time for barbecuing and grilling.
Two local chefs offer advice on how to — and how not to — grill it up right this weekend.
Grilling versus barbecuing
Rocklin resident Larry Gaian writes the barbecue blog www.thebbqgrail.com and says there is quite a difference between grilling and barbecue.
He says for those who subscribe to Southern tradition, barbecue is “slow and low” — meaning meat is cooked very slowly at low temperatures with a lot of smoke.
Grilling, he says, is simply using a gas or charcoal grill to cook the meat over a direct or indirect flame.
“At my house, we don’t have barbecues, we have cookouts,” Gaian said. “For some people that is nitpicking, but there is a difference.”