The Difference Between Grilling and Barbecue & Recommended Wine Pairings

Three things to consider when Grilling and/or Barbecuing (i.e. Smoking)​

1. Quality of the product – grading (beef: prime, choice, select)
2. Target times – different times of cooking for different types of proteins
3. Temperatures – Doneness 

Grilling

1. hot and fast
2. direct on the heat source
3. creates a crust
4. smaller, tender cuts of meats or vegetables (ex: hot dogs, chops)

Barbecuing (Smoking)

1. low and slow
2. indirect heat source
3. longer cook time 
4. tougher cuts of meat (pork shoulder, brisket, ribs etc) 

Consider ways of imparting flavor: Brines and Rubs

Wet Brine 

1. Process of using a mixture of salt and sugar in water (boiled and chilled completely. Add aromatics like herbs.)
2. May be used for Grilled and Barbecued (Smoked) meats.

Dry rubs

1. Heat source (ex: cayenne pepper) + salt + savory element (ex: dried herbs) + sweet agent (ex: brown sugar)
2. Do not use dry rubs on Grilled meats, only Barbecue (Smoked)

Items needed for Grilling

1. A grill.
2. Make sure you have the proper utensils.
3. Briquettes (wood or charcoal) if not a gas grill.
4. Make sure your grill is really hot, above 400F.
5. Clean the grill and oil the grates when it’s hot to make sure the food doesn’t stick to the grill.
6. The bigger the grill the better the food.

Items needed for Barbecuing (Smoking)

1. Wood chips – cedar, mesquite, apple, cherry – choose what flavor you like as an influence in your meat flavoring.
2. PATIENCE – don’t rush it.
3. Stop playing with your meat. Let it cook on one side, then turn over to cook the other side.  

What to consider when pairing wine with Grilled and BBQ (Smoked) foods

Drink Pairings 

1. Wine can be a great pairing, but don’t discount beer and whiskey which pairs great with Grilled and Barbecued (Smoked) foods.
2. How you cook your meat is a big factor to consider when pairing wine. Is it Grilled or Barbecued (Smoked)? Is there a rub or brine? Are you adding a sauce over the top?
3. For optimal expression of fat and flavor, which impacts the pairing, cooking meat to medium or medium rare is ideal. 
4. What is the protein source? Here are some general guidelines:

Beef –Reds or Sparkling

Tender cuts – Pinot Noir, Merlot 

Fattier meats – porterhouse, rib eyes, etc. – pair with heartier reds with weight and tannin – Cabernet Sauvignon, Zinfandel, Syrah, etc.

Poultry: Rosé is one of the most adaptable wines to pair with poultry and proteins like pork, sausages, even lamb preparations.

Fish: light bodied reds or white wines

Check out John Laloganes’ book recommendation, Fire & Wine, for more tips on pairing wine with Grilled or Barbecued (Smoked) foods.