Often we equate the two terms, barbecue and grill in cooking meat. Though both are different things. Barbeque is a technique of cooking meat using indirect heat. The heat comes in the form of smoke from the wood burning process. So, you could say that barbeque is meat that is cooked with the fumigation process. This technique takes 3-16 hours to ripen the ingredients depending on the type and size of the meat. The temperature is also low. Usually, after being cooked, the meat will experience 50% shrinkage so that the taste is concentrated in the meat.
While the grill refers to the process of ripening ingredients by using direct heat with a short time. The ingredients are placed on a grill or grill, whether in the form of a flat grill or charcoal grill. Because the heat is direct, the time used is not long. Because of this different process the raw materials used for the two processes are also different.
Usually, meat used for barbeque is hard and veined meat. The cooking process will make veins and fat flow into the meat, giving it a moist and juicy texture. Meanwhile, the grill process usually uses meat that is soft and does not need to be processed much.
To help the process of grilling meat by grill, you can use the Baking Paper or commonly called the Silicone Paper / Parchment Paper. More and more restaurants provide the grill process by using the stove as the burner. Pan will be provided to burn the meat on top. So that the meat is not sticky on the pan / pan and so that the meat does not burn easily, you can use Baking Paper Seven as the base. Seven Baking Paper is made from food grade silicone paper / parchment paper and is capable of being used up to 220 ° C.
