Truth is that grilling and barbecuing are two very different cooking methods. Grilling is the most common form of cooking; it’s simply, the method of cooking a food directly over an open flame or high heat source. Barbecue is a low and slow method of cooking over indirect heat. Because of the long, slow cooking process, barbecued meat soaks up the smoky flavors and spice rubs, rendering the finished product moist and tender. Barbecue is more suited to bigger, tougher cuts of meat that do well with slow, even cooking, brisket, ribs, and tender pulled pork. Grilling is reserved for foods that can cook more quickly, hamburgers, hot dogs, steaks, chicken, seafood and vegetables.
Research Source: The History Kitchen
Easy campfire dinner. So good!
Smoked Sausage and Cheddar Potato Packets
Copyrighted 2013, Christine’s Pantry. All rights reserved.
2 cups diced potatoes, peeled
1 medium onion, diced
1 pound cooked smoked sausage, cut into 1 1/2 inch pieces
salt and pepper, to taste
1 cup shredded cheddar cheese
Cut 4 (18x12 inch) sheets of heavy duty foil, and spray with cooking spray.
In medium bowl, combine potatoes, onion, sprinkle salt and pepper. Arrange 4 sausage pieces on each foil sheet. Divide the potatoes and onions on each foil sheet.
Fold foil around sausage mixture and seal tightly. Grill, covered, and over medium heat for 30 to 35 minutes or until potatoes are tender. Open foil carefully and sprinkle cheese, cover loosely. Set aside for 4 to 5 minutes, until cheese is melted. Enjoy!