Difference between grilling and barbecuing

While in classic barbecuing the pieces of meat are usually only "grilled" briefly on a grate over the fire, in classic American barbecue (BBQ) larger pieces of meat are slowly cooked in a barbecue smoker at a moderate temperature in the hot exhaust air of the wood fire.

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Material

Before you can start preparing the delicious food, you need to make sure that you have the necessary equipment. Of course, a barbecue is essential for this. In most flats, only gas or electric barbecues are allowed. For the classic American barbecue (BBQ), a smoker is indispensable. This ensures that the meat is not grilled but slowly cooked in the hot exhaust air.

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What else it needs:

• Barbecue tongs
• Wooden skewers (if necessary)
• Aluminum foil (if necessary)
• Wood/charcoal
• Lighting aid

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The meat

In American barbecue, the meat is of course the main attraction. Pork (especially pork shoulders, spare ribs or whole pigs), beef (especially brisket) and poultry are often used.

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The sauces

The sauces are just as important as the meat at a barbecue (BBQ). For some cuts of meat, it is advisable to marinate the meat with the sauce the day before and let it marinate. This allows the flavours to penetrate deep into the fibres.

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The supplements

An American barbecue (BBQ) is often served as a buffet with various summer side dishes. Particularly suitable here: corn on the cob, salads and vegetables.

For vegis, there is the option of stuffing mushrooms with cantadou, for example, or cooking vegetables on the grill.

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Fancy a real American Barbecue (BBQ)?

Then come to the Restaurant Burehuus in Thun on 25 June, 30 July or 27 August. Enjoy the large BBQ buffet with juicy meat from the Oklahoma Somerker as well as the rich side dish buffet and live music on the garden terrace.

Learn more

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