Grillin' and Chillin' with the BBQ Grail

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 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.”

Read the rest of the story in the Press Tribune…


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