What’s the Difference Between Grilling and Barbecuing?

Grilling is a quick, high-heat method of cooking directly over the flames or glowing coals. Grilling requires a high temperature—typically in excess of 600°F (some restaurant grills reach temperatures of 800° to 1,000°F)—and the cooking time is measured in minutes. Small or thin pieces of food that are tender and cook quickly are best suited to grilling—everything from steaks, chops, and burgers to fish fillets, vegetables, bread, pizza, and fruit. One of the greatest pleasures of grilled food is its immediacy: You can watch it being cooked. The high heat chars the surface, sealing in juices and creating the smoky, caramelized crust so prized in grilled fare.