"Barbecuing

Barbecuing refers to foods that are cooked with a long, slow process using indirect, low-heat generated by smoldering logs or wood chips that smoke-cook the food.
The fuel and heat source are separate from the cooking chamber, but the cooking chamber contains enough heat to properly cook the food over a long period of time.
The cooking chamber fills with smoke, giving the food its characteristic smoked flavor, which varies depending on the type of wood that is used for the fuel.
The best temperature for barbecuing is between 200°F and 300°F. If the temperature rises above 300°F, it is considered grilling.

"Grilling

Grilling refers to foods that are cooked quickly and directly over high heat.
Grilling temperatures typically reach 500°F or more, but any temperature above 300°F is considered a grilling temperature.
The high heat of grilling sears the surface of meat, creating a flavorful browned crust.

"We point this out because many folks incorrectly refer to grilling as barbecuing and there is a BIG difference because barbecuing is, as said before, done with indirect heat and takes much longer." (From http://www.barbecuen.com/bbq-96.htm)

http://www.bbqmyths.com/grilling.html
http://www.recipetips.com/kitchen-tips/t-91-201/Difference-Between.asp
http://www.jennieoturkeystore.com/knowledge.asp?id=201&catitemid=91
http://et.sdsu.edu/radair/world_wide_weber/bbq_or_grill.htm


If you live in Texas, SRS, you should know this. As for abrupt and rude, obnoxious and supercilious, and comparisons to Martin Gibson, take a fucking pill, buddy. None of that applies to my original post.

I don't have a slow smoker, so no BBQ recipes here. But if anyone is interested in my short ribs recipe, or my lavender-smoked rack of lamb, let me know. I'll be happy to share.

Cheers,
Michael