According to five-year Texas Roadhouse grill master Sven Johnson, there is a huge difference between barbecuing and grilling.
"Barbecuing involves using low, indirect heat for long periods of time. Grilling, however, uses high, direct heat for short periods of time," he said. "Many people in the South get upset when people confuse barbecuing with grilling."
For those who don't have the time and knowledge to commit to a traditional barbecue, grilling is the perfect alternative. Below is a list of three popular cuts of meat found on a typical summer grill, as well as how to cook them to perfection.
Burgers
Heat: Cook on high, direct heat, uncovered
Time: 3-5 minutes per side
Sven's tip: "Remember, you want a juicy burger, so don't press down on the patties while cooking them. All the juices will spill out," he said.
Hot dogs
Heat: Direct, medium-high, uncovered
Time: 5-7 minutes
Steaks (3/4 to 1 inch thick, such as New York strip)
Heat: Direct, medium-high, uncovered
Time: 3-5 minutes per side
Sven's tip: "I like to turn steaks just once halfway through. You get a good sear that way," he said.
Steaks (1 to 1.5 inches thick, such as rib-eye)
Heat: Direct, medium high, uncovered, then medium-high, indirect covered
Time: Direct for 3-5 minutes per side, then indirect for 4-6 minutes
SIDEBAR 1: Feel the heat
Cooking temperatures determine how you want your meat cooked. Therefore, it's important to know the correct temperature required to get your meat cooked to perfection. Below are the traditional cooking temperatures as well as Sven's tips.
Rare: Cooked at 140 degrees
"Very few customers ask for a rare piece of meat," Johnson said. "It really is a hit-or-miss."
Medium Rare: Cooked at 145 degrees
"Medium rare is quite popular, especially with sirloin. If done correctly, you'll have a juicy steak with lots of flavor," he said.
Medium: Cooked at 150 degrees
"This is the most popular cooking method, as well as the easiest," he said.
Medium Well: 160 degrees
"This temperature is for those who want to be sure that there won't be any pink showing, but don't want too much crispiness," he said.
Well Done: 165 degrees
"Just like with 'rare,' many people don't ask for something to be well done," he said. "However, well done can bring out a flavor intensely."
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