BBQ is the process of cooking food where the food is cooked under low and indirect heat and the food is flavored by smoking process. It takes a long time.
Grilling is the process of cooking where the heat is applied to the surface of the food from below. In this method, the direct heat is provided. It is faster than barbecuing.
|Definition||A meal or gathering at which meat, fish, or other food is cooked out of doors on a rack over an open fire or on a special appliance||A device on a cooker that radiates heat downwards for cooking food|
|Synonyms||Broiler, fry, bake, roaster, spread||Roasting, toasting, cookery, poaching, burning|
|History||The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term barbacoa referred to the wooden structure and not the act of grilling, but it was eventually modified to “barbeque.”||The history of grilling stretches back to caveman days, when a brilliant ancestor of ours discovered that holding meat directly over an open flame for an extended period of time “cooked” the meat.|
|Word origin||The word BBQ was originated from Mid-17th century: from Spanish barbacoa, perhaps from Arawak barbacoa ‘wooden frame on posts’. The original sense was ‘wooden framework for sleeping on, or for storing meat or fish to be dried’.||The word grill was originated from Mid-17th century: from French gril (noun), griller (verb), from Old French graille ‘grille’.|
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