Techniques
Barbecuing encompasses four or five distinct types of cooking techniques. The original technique is cooking using smoke at lower temperatures (usually around 240–270 °F or 115–125 °C) and significantly longer cooking times (several hours), known as smoking. Another technique is baking, utilizing a masonry oven or any other type of baking oven, which uses convection to cook meats and starches with moderate temperatures for an average cooking time (about an hour plus a few extra minutes). Yet another technique is braising, which combines direct dry heat charbroiling on a ribbed surface with a broth-filled pot for moist heat, cooking at various speeds throughout the duration (starting fast, slowing down, then speeding up again, lasting for a few hours). Finally, grilling is done over direct dry heat, usually over a hot fire (i.e., over 500 °F (260 °C)) for a short time (minutes). Grilling may be done over wood, charcoal, gas (natural gas or propane), or electricity.
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Famous quotes containing the word techniques:
“It is easy to lose confidence in our natural ability to raise children. The true techniques for raising children are simple: Be with them, play with them, talk to them. You are not squandering their time no matter what the latest child development books say about “purposeful play” and “cognitive learning skills.””
—Neil Kurshan (20th century)
“The techniques of opening conversation are universal. I knew long ago and rediscovered that the best way to attract attention, help, and conversation is to be lost. A man who seeing his mother starving to death on a path kicks her in the stomach to clear the way, will cheerfully devote several hours of his time giving wrong directions to a total stranger who claims to be lost.”
—John Steinbeck (1902–1968)