BBQ and grilling are two of the most popular cooking methods for meat lovers and backyard chefs, but they are often confused. While both involve cooking meat over heat, they use different techniques, temperatures, and times, leading to unique flavors and textures.
At John Mulls Road Kill Grill, we have mastered both BBQ and grilling, using the best cuts of meat, the right techniques, and expert seasoning to create mouthwatering dishes. In this guide, we will explain the key differences between BBQ and grilling, why they matter, and how to choose the right cooking method for your meat.
1. BBQ vs. Grilling: The Key Differences
The biggest difference between BBQ and grilling is heat and time.
| Feature | BBQ | Grilling |
| Cooking Time | Low and slow (hours) | Fast and high-heat (minutes) |
| Temperature | 225 to 275°F | 350 to 700°F |
| Heat Source | Indirect (smoke and low heat) | Direct (flame and high heat) |
| Best Meats | Brisket, ribs, pork shoulder | Steaks, burgers, chicken breasts |
| Flavor | Smoky, tender, fall-apart meat | Juicy, caramelized crust |
Pro Tip: If your goal is tender, fall-off-the-bone meat, go with BBQ. If you want a crispy crust and quick cook time, choose grilling.
2. What is BBQ? The Low and Slow Cooking Method
BBQ, or barbecue, is all about low and slow cooking using indirect heat and smoke to break down tough cuts of meat.
How BBQ Works
- Meat is placed in a smoker or BBQ pit away from direct flames.
- Wood smoke infuses the meat with deep, complex flavors.
- Collagen and fat break down, making the meat tender and juicy.
- Cooking times range from 4 to 16 hours, depending on the cut.
Best Meats for BBQ
Brisket – The king of BBQ, smoked for 12 to 16 hours.
Ribs – Baby back and St. Louis ribs are best slow-cooked.
Pulled Pork (Pork Shoulder) – Cooks for 8 to 12 hours to achieve juicy, tender meat.
Beef Short Ribs – Best when smoked for 5 to 6 hours.
Whole Chicken or Turkey – Smoked for a deep, smoky flavor.
Pro Tip: BBQ works best with fattier cuts of meat because the fat melts and keeps the meat moist and flavorful.
3. What is Grilling? The Fast and Hot Cooking Method
Grilling uses direct heat at high temperatures, usually over charcoal, wood, or gas flames. Unlike BBQ, grilling is a fast-cooking method that sears the outside of the meat while keeping the inside juicy.
How Grilling Works
- The meat is placed directly over high heat.
- Temperatures range from 350 to 700°F.
- Cooking time is usually under 30 minutes.
- Creates a caramelized, crispy crust while keeping the inside tender.
Best Meats for Grilling
Steaks (Ribeye, Strip, Filet Mignon, T-Bone) – Cooks in 4 to 10 minutes.
Burgers – Grill for 3 to 5 minutes per side.
Chicken Breasts and Thighs – Ready in 6 to 8 minutes per side.
Pork Chops and Pork Tenderloin – Cooks quickly over direct heat.
Seafood (Salmon, Shrimp, Tuna) – Best for high-heat searing.
Pro Tip: Grilling is ideal for leaner cuts that do not require long cook times to become tender.
4. The Best Wood and Charcoal for BBQ vs. Grilling
Wood choice affects flavor and cooking results in both BBQ and grilling.
Best Wood for BBQ (Low and Slow Cooking)
Hickory – Strong, smoky, and slightly sweet.
Oak – A balanced wood for beef and pork.
Mesquite – Bold and earthy, best for experienced pitmasters.
Apple and Cherry – Mild, sweet flavors for pork and poultry.
Pecan – Rich and nutty, great for ribs and brisket.
Pro Tip: For BBQ, use wood chunks or logs for long, slow burning smoke.
Best Charcoal for Grilling (High-Heat Cooking)
Lump Charcoal – Burns hot and fast with natural smoky flavor.
Charcoal Briquettes – Burns evenly and lasts longer for steady heat.
Pro Tip: Use a two-zone setup in your grill—high heat on one side and indirect heat on the other—to control cooking temperatures.
5. BBQ vs. Grilling: Which One is Best for Your Meal?
Choose BBQ If:
You want tender, smoky meat that falls apart.
You have plenty of time (at least 4 to 16 hours).
You are cooking large cuts of meat like brisket or pork shoulder.
Choose Grilling If:
You want a quick, high-heat cook for juicy steaks and burgers.
You prefer a crispy, caramelized crust.
You are cooking leaner cuts like chicken breasts or pork chops.
Pro Tip: If you are short on time but love smoky flavors, try a reverse sear method—start meat over low indirect heat, then finish with a quick sear over high heat.
Conclusion: BBQ vs. Grilling – Which is Right for You?
Both BBQ and grilling create delicious, flavorful meats, but the right method depends on time, cut, and desired texture.
BBQ is perfect for long, slow smoking, creating tender, juicy meats.
Grilling is fast and high-heat, ideal for steaks, burgers, and seafood.
At John Mulls Meats and Road Kill Grill, we offer premium cuts for both BBQ and grilling, helping you get the best results every time.
Come taste the best BBQ and grilled meats in Las Vegas today!