Colorado Country Life Magazine
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1st June 2018
The Goods on Grilling and Barbecuing
Before I met Steven Raichlen, the words “barbecuing” and “grilling” seemed synonymous when referencing outdoor cooking. My guess is, I’m not the only one who was mistaken. With grilling, it turns out, you use high heat and a short cooking time to cook small, tender pieces of food. You grill a steak, vegetables, chicken breast, shrimp and the like.
Barbecuing is different. “True barbecue is both indirect and direct,” Raichlen explains. “The food is next to, not right over, the fire; a much lower