Is it barbecue, or grilling? As he carefully sprays the cinder-black beef brisket which he has been nurturing for 32 straight hours at 220° degrees, Brett says “barbecue can ONLY be defined as the cooking of meat over low heat for long periods of time.”
But Andy throws a misshapen burger on a hot grill over a 600° degree fire, sprinkles seasoned salt and steak sauce on it, flips it over once or twice and happily calls that process “barbecue”.
And you know what? They’re both right.
“Slow and low” purists decry the speed with which grillers sear and serve their meat. “Grillers” don’t have time to cook slow nor low. But Andy is just as happy munching his five-minute burger on the back porch as Brett is savoring each bite of his buttery brisket after 1,920 minutes of cooking.
