| The debate rages on to which is better. Real smoke | | | | two-three-maybe four hours. Grilling, a cut-up chicken |
| barbecue or grilled foods. I say there is no need to | | | | is placed directly over the heat source and cooked |
| debate. either and both are delicious, and I prefer | | | | for about 45 minutes (at least that's how I do it.) |
| both. When it comes to chicken though, I prefer | | | | I prefer grilled chicken over barbecue chicken |
| mine grilled then to traditional barbecue style. Just a | | | | because, I think, I have found a really great spice rub |
| personal preference, and it's not like I won't eat and | | | | that I use on the chicken, grill it to perfection, and |
| enjoy a good barbecue yard-bird, but I prefer it | | | | eat it un-sauced. I like to use a spice mixture called |
| grilled, if grilled right. | | | | "Ozark spice" that I purchase from a company called |
| What is the difference you may ask, between | | | | Penzey's. It is mostly a salt and pepper based blend |
| barbecue and grilling. Aren't they the same thing? No, | | | | with some other spices involved. This of course, is |
| they aren't. Barbecue is a type of cooking where | | | | just my personal preference. I do however, also |
| food is put in a smoker type cooker, and cooked for | | | | enjoy good barbecue chicken, and wouldn't turn it |
| a long time, over low heat and subjected to wood | | | | down. |
| smoke during the cooking period. While cooking, the | | | | It is just so easy to fire up the grill, rub up my bird |
| meat takes on a smokey flavor from the wood | | | | with spice rub, throw it on the grill, close the lid, turn |
| smoke. Grilling is cooking meat over an open fire, at a | | | | after 25 minutes, turn again after 20 minutes, put it |
| higher heat then barbecue and for a shorter time. To | | | | on a plate with some corn and potato salad and have |
| barbecue a chicken, the whole or halved chicken | | | | dinner. It ain't real barbecue, but it sure is good, and |
| would be put into a wood smoker, and smoked with | | | | that's all that really matters. |
| indirect heat at a low temperature for a period of | | | | |