The Difference Between Grilling and BBQing
Grilling means that meat is cooked hot and fast. Take your thawed steak and place it on a hot grill for 2-3 minutes, turn your steak from 12 noon to 1:30 pm. This will give your steak those professional grill marks that will wow your friends and family. Turn your steak over and cook to the desired doneness. Let it rest for 5 minutes lightly covered in foil to retain juices.
BBQing is done low and slow, usually with charcoal or wood fire. That means cooking your meat at a lower temperature for a longer period of time. The low heat and smoke penetrate the meat leaving the coveted smoke ring you see when slicing. This smoke ring will contain a smokey flavor that gives any meat that classic barbecue finish.
Beef Cooking Temperatures:
Rare: 120-125°F - Light brown on the outside with bright pink center.
Medium Rare: 130-135°F - Brown exterior warm with red center.
Medium: 140-145°F - Small pink center.
Medium Well: 150-155°F - No pink, light color gray.
Well Done: 160-170°F - Light brown all the way through.
Shoe Leather: 170°F and above - Why?