- C. Fused
Many people have varying opinions on this topic but, in general, most people agree that “grilling” is the process of cooking food quickly over relatively high heat. “Barbecuing” is the low-and-slow process of cooking meat at low temperatures for long periods of time. Think of things like Texas brisket and pork shoulder that sit in about 225 degrees for hours and hours at a time. Many people call this ‘smoking’ not ‘barbecuing’. Canadians in particular seem to talk this way. That’s probably because we have fewer opportunities to cook outside for long periods of time. Regardless of the definitions – all the methods are delicious.