What is the difference between a grill and a barbecue? Barbecue, barbecue grill or smoker? What to choose for a summer cottage

In the summer, the very beginning of picnics. How can you have a picnic without barbecue? Naturally, to prepare barbecue you will need a grill. You can make skewers from branches and then stack bricks. You can even cook something on such a structure. But if you go on a picnic to a forest area, then most likely you will have difficulty finding bricks. And if you do find bricks, then it’s unlikely that this is how real shish kebab is prepared. A good shish kebab can only be cooked on a grill. Let's talk about what a barbecue should be like.

Each person has their own recipe for making shish kebab. In this matter, the main thing is to choose good meat and make a high-quality marinade. Some people use kefir for pickling, others use other ingredients. But the meat, even after marinating, still remains raw. But in order to cook it well and get a real shish kebab, you will need to choose a good grill.

In Dahl's dictionary, the term “barbecue” is translated from Arabic as “brazier”, which is used in the Caucasus and Persia. Today, the grill is already used in many countries.

So what should a real good grill look like? Today, the most common are folding or collapsible barbecues made of thin steel sheets. Such barbecues cannot be classified as the best. Such barbecues do not retain heat very well. In such a grill, firewood and coals burn out very quickly. During the process of cooking barbecue, you usually have to wave the cardboard so that the coals do not go out. This process causes harm to the meat. As a result, on one side the meat may become heavily charred, but on the other side it may remain dry. Therefore, before using the grill, you should carefully read the instructions for its use. Did you know that many foreign folding or collapsible barbecues simply prohibit the use of wood as fuel? If you break this rule, the grill may simply become damaged, and its walls will simply bend.

Therefore, only ready-made coal can be used in prefabricated barbecues. There are also barbecues in which you cannot use even ready-made store-bought coal. Only ready-made and heated coal can be lit in them. To facilitate this process, you should use a so-called starter. The starter is a special mug for coal. Its volume is usually 3-5 liters. The starter is also equipped with a handle for ease of use. Only you will have to buy it separately from the barbecue.

Another disadvantage of prefabricated barbecues is that they are not very reliable. In particular, if you place such a barbecue on a soft and uneven surface, it may simply fall apart during the preparation of barbecue. Such cases do not happen often, but the likelihood of such an event still exists. It is unlikely that such a prospect will please anyone.

It turns out that the use of folding and collapsible barbecues is not suitable for preparing good barbecue. But such barbecues are very convenient to transport. This is their main advantage. Some people buy just such barbecues. It is best to choose reusable barbecues in which the wall thickness reaches more than 2-3 mm. They are usually made of stainless steel. The depth of the grill is also important for preparing good shish kebab. So, it is necessary that during the process of preparing shashlik there remains at least 10-15 cm between the top layer of coals and the meat.

Provided that you have your own country house or dacha, it makes sense to install a stationary barbecue. This will be the most correct decision. You can also install a barbecue or grill.

Cooking barbecue outdoors does not lose its relevance nowadays. But now barbecue is becoming equally popular. The term “barbecue” itself has several meanings.

First of all, a barbecue is a picnic. The second meaning of barbecue is that it is a special device for frying. And the third meaning denotes the dish itself, which is prepared using such equipment. In general terms, shish kebab and barbecue have related roots, because... Both dishes are cooked over an open fire.

Barbecue can be stationary or portable. A stationary barbecue is usually installed in a suburban area. In such a barbecue, the roasting pan can be metal (steel or cast iron) or stone. A barbecue must have all the necessary devices for preparing a wide variety of products. A barbecue must have a grill for frying, skewers, a spit, a special divider, and a box for coal. Products (meat, fish, poultry) are placed on the upper grill, fuel is placed on the lower grill. Also, the upper grille can be double or split. With such a grill, food can be clamped. Such a grill must have a wooden handle for ease of use. Skewers can be traditional or U-shaped. If the second shape is used for cooking, the meat placed on the skewers will not rotate while turning it. Instead of skewers, you can sometimes use wooden skewers, which are ideal for skewering vegetables and fish.

You can choose any place to install the barbecue. Can be installed.

True, some people believe that when installing a barbecue in a gazebo, the charm of the gazebo itself is lost. In this case, the gazebo turns into an ordinary kitchen, and not a place to relax. But in such a situation there are two ways out. You can build a brazier separately in any other place, or you can build a second gazebo (if possible). The design of a barbecue can be very diverse. Barbecues can be made in the Japanese style, in the style of South America of the 18th-19th centuries, in the Russian style like Russian stoves.

Portable barbecues are ordinary braziers with coals. At the bottom of the barbecue there is a special container for ash with a blower. A grate is mounted in the upper part of the roasting pan, on which dishes are prepared. The barbecue rests firmly on its legs. The barbecue also has grills with a lid. These barbecues are usually made of stainless steel coated with heat-resistant paint. But when buying a barbecue, you should not focus only on the external beauty of such a device. It is best to pay attention to functionality, simplicity and durability. A fairly simple example can be given. In enamel-coated barbecues, the paint will quickly flake off during use. Stainless steel will most likely tarnish over time.

In their shape, barbecues and grills most often resemble deep frying pans, sometimes they resemble a barrel. Barbecues can be of other forms, because... in it, the thermal effect on the products is carried out from below.

The size of barbecues and grills can also vary. Larger barbecues are more difficult to transport in regular vehicles. Such barbecues are best installed in a specific location. Some barbecue and grill models have wheels, thanks to which you can roll the device out of the house and move it to a picnic site. Such barbecues or grills most often have trays or compact tables on which it is convenient to place certain items for cooking. In many barbecue models, you can change the position of the top grate on which food is cooked. The grate can be lowered lower (closer to the coals), or raised higher, away from the coals. Before using the grate for the first time, it should be heated.

You can also use a gas barbecue grill in a suburban area. Today, this device is not yet very popular in our country, unlike in Europe. These grills are very easy to use. A gas grill is a large cauldron. One or more gas burners are installed on its outer side below. The cauldron contains lava stones - these are pieces of rock of volcanic origin. On top of this grill there is a grate for frying food. Gas is needed to heat the stones in the boiler. Then heat begins to emanate from these stones, which helps to cook the products that are placed on the grill. Lava stones have greater heat transfer than heat transfer from ordinary charcoal. Also, such stones absorb fat dripping from food very well. Thanks to this, the gas grill practically does not smoke during cooking. These grill stones will last you about 3 years. But they sometimes need to be washed in running water. When their service life expires, you can buy a new batch of stones. The set of gas grills also includes additional tables. Gas grills also come on wheels. There are a wide range of gas grill models on the market today. You can find gas grills without lava, and there are many large stationary and mobile gas grills. You can choose exactly what suits your taste and desire.

A home smokehouse, naturally, is not the most important device in everyday matters. But thanks to the smokehouse, you can diversify the taste of the prepared dishes. You can smoke fish, chicken or meat, etc. So, if you decide to buy a smokehouse, then you should be aware of the following points. If you are choosing a smokehouse for your summer cottage, then you can choose a stationary smokehouse. You can make such a smokehouse yourself, or you can buy it in a store. You can even buy grills with a smoking function. If you smoke food only occasionally and in small quantities, then it is quite possible to use the services of just such a smokehouse.

If you install a smokehouse on a site, it can take up a lot of space. Here everything will depend on the volume of smoking. In this case, there will be no problems with smoke removal. Therefore, for a summer cottage you should not use models with an external chimney (unless you plan to install the smokehouse in a barn or other room).

If your plans include smoking food in your own apartment, then you should purchase a mini-smokehouse. The dimensions of such a mini-smokehouse are usually 43-45 cm in length, 36-40 cm in width, and the height is about 80 cm. There are smaller models. Depending on the model, the weight of the smokehouse can vary between 15-20 kg.

The body of such a smokehouse should be made of steel finishing. Under no circumstances should it be made of plastic. The smokehouse includes several shelves (lattice and solid), which are intended for various purposes. These shelves can be freely removed if needed.

When using any of the above equipment, precautions should be taken. It is very important to keep children away from such devices because... they just might get burned. Yes, and an adult should be more careful. It is important to follow the recommendations and advice indicated in the instructions.

It is customary for us to mainly cook food over coals in a barbecue. True, the grill today looks quite outdated compared to. You can cook very tasty and simple dishes on the grill. Recipes for preparing such dishes have been known for a long time.

In the 20th century New, more improved barbecue models appeared, and so cauldrons with grates and lids appeared. Such options have already become widespread in European countries. The largest such equipment is called smokers.

Smoker means “smoke” in English. When using barbecue boilers, cooking is carried out by frying food in open or reflected heat, either under a lid or without it. The smoker also functions as a smokehouse and as a stove.

If you add a large volume to such a device, the ability to regulate the temperature, and a large range of time for cooking food, then you can get other equipment with many functions, which is called a smoker grill. The main sizes of smokers are usually designated as King, Queen and Prince. What are the differences between these designations? So, King is the largest smoker grill. This grill has a vertical frying compartment and a large horizontal compartment with two lids. Queen has smaller dimensions and one lid, which is located in a horizontal compartment. Prince-type models do not have a vertical compartment at all. The most common option is the Queen type.

Smokers are mainly produced in Switzerland, America, Germany, Belgium, Poland and South Africa. Such equipment can be used both in private homes and in catering establishments (most often used for catering restaurants). Smokers were never made in the Soviet Union, and practically nothing was known about them.

But the date November 9, 2006 for the Russian Federation became memorable in this regard, because... It was on this day that smokers began to be made here. The Russian Barbecue Society gave an order for the production of smokers. This is how the first smoker, called Smoky Harry, was successfully produced at one of the Moscow factories. This smoker was made in Queen size. This smoker had a classic layout, as well as additional equipment, which made it possible to significantly expand the possibilities of cooking over a fire, taking into account the characteristics of the country. You can cook regular barbecue and grill on the firebox of such a smoker. In the horizontal frying compartment of the smoker you can cook shish kebab, grill and barbecue. In the vertical frying compartment you can grill, barbecue, and also have the ability to smoke food in a cold or hot way. You can hang a cauldron, boiler or kettle above the firebox.

The smoker has a thermometer, which is located in the vertical and horizontal compartments. The smoker is also equipped with firebox ventilation dampers and an exhaust pipe. Outside there are shelves for handy items, hooks for hanging tools, and a bucket for collecting condensation and grease. The smoker also has seven removable frying grids for food. In addition to these devices, smokers are equipped with shelves for skewers, which are located in the firebox and horizontal compartment, a telescopic rod above the firebox, a removable volume cut-off, as well as a diffuser damper, which is located in the horizontal compartment.

For mobile and sedentary

If you belong to the “homeless contingent”, but love picnics, the ideal choice is disposable grills and barbecues. They weigh 300-400 g, just super - especially when you go into nature not by car, but with a backpack. Another advantage is that you don’t have to worry about fuel: coals are included. And another big plus is the price: such devices cost from 50 to 200 rubles. They are made from pressed paper materials treated with a fire-resistant primer, or special foil. I used it, put it in a bag and threw it into a trash container on the way - there is no dirt from it, and it doesn’t take up space on the balcony, like a folding one, waiting for the next trip to the countryside.

The cook is great!

And yet, the taste and range of dishes on coals ultimately depends not so much on what they are cooked on, but how and who does it. Many people believe that on folding barbecues, for example, kebab turns out tougher - nothing like that if a master gets to work. Let's leave aside the question of choosing meat or fish, methods of marinating and other culinary secrets. What is important besides this? Selection of firewood. Never use conifers: the resin gives off a specific smell. Aspen gives a little heat. Will the kebab be made from pork or lamb? Then the best option is birch and linden. But if you cook beef, poultry, or fish dishes on a barbecue or grill, they will turn out especially tasty using wood from an apple or plum tree - what has accumulated after clearing the garden will be enough for several times. When buying lighter fluid, pay attention to its composition. Hydrocarbons are cheaper, but can give your barbecue a chemical aroma. Choose paraffin ones - they will not give off any foreign odors.

Dishes cooked over charcoal retain more vitamins, microelements and other beneficial substances. But no matter how tasty it is, you shouldn’t get carried away: more than 200 g of shish kebab (8-10 pieces of ready-made kebab weigh a little more than a hundred) will not do any good - it’s an extra burden on the digestive organs and liver. Those who suffer from gastritis, cholecystitis, and liver diseases must definitely cut off the crispy crust from the meat. When it is 30° or more outside, it is better to cook dishes from marinated meat - many harmful microorganisms cannot tolerate an acidic environment. Be sure to check how well the product is fried: meat with blood can cause poisoning and infection with worms. The degree of readiness is most easily determined using a thermal fork, which runs on AA batteries. When the dish is ready, it beeps.

Barbecue dishes are one of the ways to cook meat, fish, and vegetables over an open fire. The preparation of such dishes has a special appeal, which is why this business is firmly established among all people.

In addition, cooking over an open fire is a good reason to gather the whole family or friends around you.

Differences between barbecue and grill

There are three types of devices for frying food: grill, barbecue and barbecue.

Concepts such as barbecue, barbecue and grill are often confused. There is a difference between them, despite the fact that they are all designed for cooking over hot coals and smoke. The simplest device, which resembles a box, is a barbecue, in which frying is done on skewers, therefore, in order for the heat to be applied evenly, and not just from the bottom and sides, the barbecue is usually actively fanned (this is a small, only drawback).

There is not much difference between a grill and a barbecue, except that the grill is covered with a lid. The grill is a device in the form of a deep frying pan, where a uniform thermal effect occurs on all sides. The main element of the grill is grates installed at different brick levels, where fuel is placed on the lower ones, and cooking products are placed on the upper ones. Unlike a barbecue, the grill is equipped with small holes in the upper and lower parts with covers to regulate the air flow. The grill can be equipped with a special spit, folding table or wheels for ease of movement.

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BBQ fuel

Barbecues are usually heated with charcoal or coal briquettes. Despite the fact that they flare up easily, there are special lighter fluids on sale that are most suitable in the winter. It is better not to use products such as gasoline, oil, grease, as they are highly flammable and can give your dish an unpleasant taste.

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Brick barbecue and more (various options)

Before installing a barbecue, you must remember that smoke can cause discomfort not only to you, but also to your neighbors.

The simplest is a metal grate mounted on bricks above the fire. For traction, small gaps are usually left here. A lattice is placed on the second row of bricks to protect from the wind.

The most common portable barbecue models are hibachi. It consists of a heavy cast iron pan for lighting a fire and metal grates for frying food. Hibachi are equipped with small supports or stands on wheels. in the form of a more complex cauldron, where the bowl of fire is closed with a lid.

Stationary barbecues are usually built into recreation areas, providing the design and materials for the barbecue, based on the external interior of the recreation area.

It is advisable to build a brick barbecue from refractory bricks, and the grate should be solid so that it is easier to remove from the iron stands. Next to it there is usually a shelf for storing coal and kitchen utensils. So, how do you make barbecue?

1. Five layers of refractory brick are placed on a hard surface, and another layer is placed on top of the edge.
2. Half of the E-shaped masonry is raised by three layers of bricks. To keep the grate in place, an additional layer of brick is laid on the edge.
3. The grate is installed in the designated place, and three additional layers of brick are laid out, the purpose of which is to protect it from the wind. On the other side they put a board for the table. Often the inside of the firebox is covered with aluminum foil, which greatly facilitates cleaning. The fire after frying can be extinguished with a tray, sand or sprayed with water. It is not recommended to pour water on the fire as this may cause the metal parts of the barbecue to crack. It is worth noting that after moistening, the charcoal can be dried and reused.

Outdoor barbecue grills or grills are not only a convenient way to cook shish kebab and other delicious dishes in the fresh air. This design could well become a full-fledged summer kitchen. A garden fireplace does not have to be stationary. Portable structures are no less popular. Portable grills or barbecues are convenient for an outdoor picnic when it is not possible to install a stationary stove.

But if you have the opportunity to build a garden fireplace with your own hands, it’s worth taking advantage of. To do this, first of all, you need at least basic knowledge of a master stove maker. Brazier, barbecue, grill or smokehouse - all these are devices for preparing a variety of food in the fresh air.

Barbecue and grill concept

A variety of grills and barbecues with barbecue allow you to cook not only the usual shish kebab. Baked meat, fish or vegetables are a great occasion to gather a large group of friends. With the help of these devices you can even prepare a fruit dessert. Each type has its own design features.

What is the difference between these devices?

The grill is a metal box on legs. This roaster has special holes in the lower combustion part. The food is cooked on metal skewers, with charcoal or other fuel burning underneath. All the heat comes from the bottom and partly from the sides. Therefore, for a more even distribution of heat, the grill has to be fanned.

Barbecue is a deep roasting pan on legs with a grate, at the bottom of which there are charcoals. You can cook meat, fish, poultry, sausages or vegetables on this grill. In a barbecue, unlike a barbecue, there are several holes with dampers. They can be opened and closed, thereby regulating the air supply.

Otherwise, this design is called an open grill. A closed grill is the same as a barbecue, only with a lid.

In this case, heat comes not only from below or from the sides, but also from above. This allows you to use the grill as an impromptu smokehouse. If it is possible to install a stationary device or an outdoor fireplace, you should give preference to it. Stationary outdoor stoves are much more convenient and durable. A garden grill or barbecue is an opportunity to prepare a full meal in the fresh air.

So which is better - grill or barbecue? Considering that the main difference is in the method of cooking, the choice should be made based on your own taste preferences - after all, each of us has our favorite dishes prepared in a special way.

Main types

Before you build a barbecue and grill, you need to accurately determine the type of structure.

Barbecues can be:

Portable;
Stationary.

Portable grill It’s easy to take with you to the country house or a picnic because it’s easy to use and light in weight. This collapsible barbecue is indispensable when a small family goes outdoors. However, the “fuse” of this design is enough for a maximum of 2-3 hours and frying about one kilogram of meat. Such a barbecue will not be able to “feed” a large company.

Due to the fact that it is made of heat-resistant foil, there is no need to talk about long service life. Therefore, the main recommendation would be to choose a collapsible grill made of stainless steel (preferably 1-2 mm thick), which can withstand high temperatures. Cast iron is not suitable due to its heaviness. Soft aluminum will not withstand high temperatures and the weight of food, firewood, etc.; its legs can simply “collapse” under the load.

Before use, it is necessary to check the strength of the connections of the collapsible barbecue and its stability to prevent it from falling and overturning.

Stationary grill, or a garden fireplace can be constructed from the following materials:

Brick;
Stone;
Metal.

In other words, this is already a durable structure, created to last for decades. This type of barbecue is chosen by country property owners in order to create a cozy corner for preparing tasty and aromatic dishes. Usually it is installed next to the gazebo in the recreation area. Such a barbecue must certainly be equipped with a roof so that rain does not interfere with cooking.

If the grill is additionally decorated with decorative details, casting or carving, it will become an exclusive element of the garden landscape

When you need the most reliable option, you should buy a professional grill. It could be:

Electric grill (equipped with a special electric drive for automatic rotation of skewers);

Gas (can even operate from a gas cylinder).

Barbecue roasters also come in several varieties:

Disposable. A metal tray of the simplest design filled with charcoal. On top there is a metal grate on which you can quickly and conveniently cook meat, poultry, sausages or vegetables. A great option for a picnic. It cannot be used more than once, as the bottom will burn out.

Portable. A collapsible roasting pan, folded and placed in a special suitcase.

Barbecue boiler. A round-shaped roasting pan with a dome-shaped lid. Just like in an oven, you can bake large pieces of meat or whole poultry inside this roasting pan.

A portable option, convenient for a small summer cottage. The working surface of such a brazier can be folding or stationary.

Electric barbecue. A portable version of the roaster that is installed on the table. It does not require the use of solid fuel.

Gas barbecue. It combines the functions of a barbecue and a grill, which is why this design is most often used in cafes. But connected to a gas cylinder, such a roaster can be used in the garden.

The specific type of Dutch oven you choose depends on the size of your garden, how often it is used, and what you plan to cook. In order to get an answer to the question: “barbecue or barbecue: which is better?” It’s worth comparing the pros and cons of each type of fryer.

Advantages and disadvantages of barbecue

The grill is a multifunctional roaster suitable for preparing various dishes: not only barbecue, but also various steaks and sausages. This is possible thanks to the additional grille that creates the upper tier.

Advantages of barbecues:

• Reliability and durability, since the fryer is made of heat-resistant cast iron or brick;
• Multifunctional use;
• Resistance to corrosion and temperature changes;
• Fire resistance of materials;
• High degree of convection;
• Wide variety of models;
• Variety of exterior design options.

But when choosing this type of fryer, you should take into account the following disadvantages:

• Significant weight (in the case of a portable design);
• High cost compared to other types of fryers;
• Low mobility.

The more complex the external design of the grill, the higher the final cost of the brazier.

Advantages and disadvantages of barbecue
The main difference between a barbecue and other types of grills is that it is a more mobile design. This is an opportunity to cook sandwiches, aromatic steaks, baked potatoes with various fillings, baked vegetables and mushrooms in the open air.

Benefits of barbecue:

• Strength and reliability;
• Multifunctionality in use;
• Easy to care for;
• Can be built from various materials: metal, brick or stone;
• Possibility to prepare lunch outdoors at any time of the year;
• Possibility of creating an impromptu mini-smokehouse on a personal plot.

Before purchasing and installing a barbecue roaster or grill, you should consider the disadvantages of use:

• It may not be installed anywhere in the garden plot;
• The need for constant care, including after each use;
• If it is a stationary stove, you need to take care of its safety in autumn and winter;
• The need to equip a functional “barbecue area”.

It is also important to ensure that the acrid smoke from the fryer does not enter the house. You should also not place an open roaster directly next to your home. Any accidental spark flying out of it can lead to a fire.

Once you have received comprehensive answers to the questions “what is a grill and a barbecue”, it is worth understanding the correct operation. Before purchasing or building a roaster, you need to decide:

With what and how often you plan to cook;
Where will the roaster be installed?
What will be used as fuel.

If a stationary garden fireplace is preferred, it is worth providing a canopy.

So that you can enjoy a safe holiday, it is important to follow some rules:

You should not burn garbage in grills or barbecues, or use them only for heating (not for their intended purpose);

It's best not to use them indoors;

There is no need to use a faulty grill (with a burnt-out roaster or tray);

Do not install the grill or barbecue closer than 3 m from flammable objects, gazebos, trees, bushes, or on wooden or other flammable surfaces;

Use gloves and special tools when mixing coals (poker, scoop).

Do not leave grills or barbecues with burning (smoldering) coals unattended. Especially applies to children and pets;

It is better not to use the grill in windy weather.

ENJOY YOUR VACATION!

Juicy meat or various types of fish fried over an open fire, chicken with an appetizing crust or baked vegetables - all these are dishes that, in one form or another, are present in the cuisines of different peoples of the world. They make humanity remember how in ancient times our ancestors gathered around a fire and fried what they could get while hunting or fishing.

Depending on the cooking method, hot meat with seasonings is divided into kebab, barbecue and grill.

Meat skewered and baked over coals is a native Caucasian dish. The word “kebab” itself comes from the Tatar “shish-bayonet”. Shish kebab is often confused with kebab, but they are different dishes. For kebab, twisted, minced meat is used. But pre-marinated whole pieces on skewers are real kebab. In Armenia it is called “khorovats”, in Georgia – “mtsvadi”.

Before cooking, the meat is marinated; this process takes from 15 minutes to a day. For the marinade, salt, onion, seasonings, vinegar, wine, sour cream, tomato and even mineral water are used. The easiest way to marinate meat is to sprinkle it with salt and red pepper and let it rest for 15-30 minutes. A salty crust on the surface during frying will reduce the evaporation of moisture, and the kebab will be juicy.

The pieces strung on skewers are fried on a grill - this is a metal box with a small number of holes at the bottom, into which hot coals are placed. To improve air access to smoldering coals, you periodically have to fan the grill with improvised means. Kebab is served with national Caucasian bread - lavash, herbs, cheese and vegetables baked in the same way.

Unlike shish kebab, barbecue is cooked on a grill. This dish is widespread in America, where barbecue is no longer perceived as food, but as a sport, a hobby, and a pleasant pastime in the lap of nature. There is even a profession called bibikuer - a person who cooks barbecue. Every year in the United States various bibikuer championships are held, during which they demonstrate their skills to culinary critics.

Bibicuyers have a professional approach to barbecuing. First, they choose meat based on the weight, variety, and sex of the animal. The main ingredient can be either beef, lamb or pork, or chicken cut into large pieces. One of the most important points is to calculate the amount of salt that needs to be added to the meat so that when cooking it forms a crust that can retain moisture. Garlic, onion, pepper and other seasonings are added twice: before and after the formation of the crust. All spices are added during cooking, and the meat is sprinkled with water or wine. The barbecue is prepared on a special device - a barbecue grill with two grates: fuel is placed on one, and meat is placed on the second.

Grilling is basically similar to barbecuing. Marinated meat, sausages, and fish are pressed between two grates with handles and fried over a fire. The main difference between the grill is the lid, thanks to which the meat is not only fried, but also smoked. Grilling is widespread in Western Europe - for example, sausages fried in this way are very popular in Germany and Austria.

The nuances of cooking meat on the grill, barbecue and skewers

What are the main differences between kebab, grill and barbecue?

• The shish kebab is placed on skewers, after which it is placed on hot coals, and the barbecue and grill are simply placed on the grill.
• The devices themselves on which the meat is cooked differ. In the case of shish kebab, this is a traditional grill. For barbecue, a special device is used with a grate on which the meat is placed.
• A grill differs from a barbecue in that it has a lid, which allows the meat to be smoked well.
• To prepare shish kebab, take small pieces of meat. For grilling and barbecuing - large pieces.
• The shish kebab must be marinated. BBQ and grill are marinated as desired.
• Shish kebab is eaten with herbs and vegetables, and french fries are traditionally a side dish for barbecue.
• Barbecue and grill take quite a long time to cook, on average 1.5–2 hours, and kebab – for 30-40 minutes.
• Barbecue and grill, unlike shish kebab, are cooked not over hot coals, but over an open fire.

However, these cooking methods also have something in common. If you did everything correctly, then no matter what you cook on - on the grill, barbecue or grill - your food will turn out appetizing and satisfying. And most importantly – incredibly tasty!