{"id":16161,"date":"2015-11-19T17:31:37","date_gmt":"2015-11-19T16:31:37","guid":{"rendered":"http:\/\/pr-ide.de\/?p=16161"},"modified":"2016-10-16T15:49:08","modified_gmt":"2016-10-16T14:49:08","slug":"bbq-is-not-grilling","status":"publish","type":"post","link":"https:\/\/pr-ide.de\/en\/blog\/2015\/11\/bbq-is-not-grilling\/","title":{"rendered":"BBQ is not grilling"},"content":{"rendered":"

And not every BBQ is good for Grill
\nThis may sound confusing, so let’s unravel.
\nBBQ or properly barbecue comes from the word barabicu<\/em>, from the language of the Taino in the Caribbean. Here, a hole is dug, there comes in a pot, on some meat, preferably a whole goat, a little wood, leaves and coal around it, lighting, waiting, dig – enjoy!
\nIn English and German-speaking Barbecue<\/em> is increasingly being used as a synonym for grilling<\/em>. Here, however, the meat is cooked directly over the embers, at temperatures between 200 and 300 degrees (Celsius). With a Barbecue are temperatures around 130 degrees usual.
\nIn North Carolina, the actual grilling over hot coals is designated as a cookout<\/em> – cook outdoors. The British to grill<\/em> the other hand refers to a heat from the top.
\nThen there’s the Smoker<\/em> – but that now leads to far.
\nJust wait for the upcoming BBQ season (pr-ide thinks ahead) the newly acquired BBQ <\/a>(The best BBQ under the Grill!<\/a>) and bite into the delicious Bratwurst<\/em>! ;)<\/p>\n

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