Grilling Guide is dedicated for the beginner to casual grillers. Those who like the occasional grill or barbecue get-together and is looking for something a little more than just hot meat over fire, but not the competition style BBQ.

What you will find here:

• Tips and How to’s for even the beginner, looking to start her grill for the very first time.
• Hand Selected Recipes that are delicious, using common household ingredients and simple enough to throw together on a Tuesday evening after work.
• A site dedicated to enjoy time around your outdoor kitchens and grills. We’ll leave the Barbecue for the big guys.

Barbecue vs. Grilling, What is the difference

So, here in Tennessee and the Southern U.S., real “BBQ, barbeque or barbecue” is really only done in an indirect heat over hardwood smoke. As such, our definition of barbecue is food cooked outdoors with real fire and smoke from wood and/or charcoal. Everything else is grilling, and if you use gas, it’s just outdoor cooking.

Therefore, Grilling is done directly over the flame, BBQ is done with indirect cooking (generally on a BBQ grill, but not directly over the flame), and smoking (low heat, slow, indirect, and smokey).

Charcoal vs. Gas

Either can be used for grilling, and even though a gas grill can be set up to cook indirectly and use wood packets give a BBQ flavor, it is never used for “real” BBQ. The seasoned (pardon the pun) BBQ folks swear by wood and smoke and feel BBQ without real smoke made from from a hardwood fire is just outdoor cooking. Charcoal and wood gives a much better flavor, where gas provides the “flame broiled” taste. Hands down, gas is more convenient in every way.

Contributing Authors and Experts and all around good guys

Anthony Robert (Editor)

Barry CB Martin - Bio

Curious-about-food writer

CB

Its been my pleasure and honor to write the Sizzle on the Grill newsletter for more than 5 years and I have enjoyed every minute! Recently I was honored to be asked to create recipes and write the informational pages of the new cookbook from Char-Broil called Everybody Grills

What person could complain about getting to grill nearly 365 days a year and write about it? Moreover I truly enjoy meeting you through your letters, emails and in person as I get a chance to taste great backyard grilling and barbecue around the country! Wherever I travel I try to find the local food and sample it. For my money the best way to experience local food is to dine with friendly folks eating local cuisine and enjoy some good conversation with that meal.

About once a week or so I get a letter asking me about the nickname CB. More than one skeptic has suggested its a marketing gimmick to match up with the sponsor. The truth is Ive had the moniker for more than 25 years given to me by a group of room mates when we were just getting started in our business careers and all lived in a big house by the beach. None of the others knew very much about cooking and I knew just a bit more. After a few months it seemed the meal plans were my responsibility and all the guys started calling me Chef Barry. It stuck.

I am not a professionally trained chef, although I have worked in a variety of restaurants and cultivated an appreciation for fine cuisine as a head waiter and wine steward at both French and American restaurants. The bottom line is Im just a guy who really enjoys cooking and serving food to his friends and family. When I write about recipes for grilling, smoking or Qingits because these are recipes I prepare. Now I expect there are many folks who are better cooks than meand certainly you may be one of them. I just try to share some of my experiences to (hopefully) encourage you to take on the challenges of grilling, or Qing or smoking food that pleases you and delights your friends and family. I cook what I enjoy eating and Im always interested in expanding my understanding and appreciation of food!

So share your thoughts! Id love to hear from you about your reactions to the recipesor with suggestions on how to improve them! Post a comment after one of the articles, subscribe to the newsletter Sizzle on the Grill, start or join a conversation about recipes, grilling, smoking or barbequing food on the Users Forums or send me an email: cb@sizzleonthegrill.com

Happy Grilling!

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