Regarding the difference between barbecuing and grilling, I mentioned recently that a quick way to sum it up is to say that grilling is high and fast, while barbecuing is low and slow.  To be a bit more explicit, grilling is usually done on charcoal grills or gas grills, when one is cooking hamburgers, or tender, thinner cuts of meat, at 500° or more, for an hour or less.

The intense heat and the rapid cooking process help to seal in the juices, which makes the meat more succulent.  If you’re going to use any kind of barbecue sauce when you’re grilling, don’t put it on until the meat is nearly done, or the sugar in the sauce may burn.  It’s also important that you stay close to the grill at all times, as the meat cooks so quickly that it can go from juicy to dry in a matter of minutes.  You can also keep the meat from drying out by turning it with tongs, as a fork will just make a bunch of holes through which the juices can escape; and, believe me, it will be a fast getaway.

Barbecuing, which is normally done over wood or charcoal, is used when cooking larger, tougher cuts of meat, at 225° or less, with smoke, for over an hour; and I mean well over an hour.  As a matter of fact, in some instances, such as when you’re cooking a whole pig, you may have to barbecue overnight.  The good part about a situation like this, however, is that you won’t have to tend to the meat – or even stay awake – the whole time.

Of course, most people who do the pig-cooking thing at least once a year (and I think we all know someone who does) like to make it a marathon event.  Even if the pig won’t be done until Sunday afternoon, they generally like to start getting things ready on Friday evening, right after work.  Besides preparing their picnic tables, they’ll want to make sure that there are enough Adirondack chairs, chaise lounges, garden benches, settees, and folding chairs for everyone to be seated comfortably.  Furthermore, most of them enjoy tending to their barbecues throughout the night, and often end up sleeping in their swingbeds.

When you’re barbecuing, you can brush on sauce as often as you wish, as it will create a delicious glaze on the meat.  You can also give it a great, smoky flavor by putting damp wood chips into the fire.  The long, slow pace of this method dissolves the connective tissues that make meat tough, causing it to become tender enough to fall off the bone; and that’s the goal of all outdoor chefs.

There are many types of wood that you can use, and each lends its own, unique flavor to the meat.  Furthermore, just as certain wines are thought to ideally complement specific foods, various kinds of wood are recommended for use with particular meats; and we’ll explore some of these in upcoming blogs.

In the meantime, I hope that I haven’t made you too hungry!

Yours Outdoors,

Kathy

A beautifully-set table is crucial to your holiday entertaining. However, unless it’s a formal affair, you don’t necessarily have to use good china and crystal; and that will be great news to those who don’t have good china and crystal. Furthermore, because some people don’t even have full sets of dishes or glasses, the even-better news is that mixing and matching tableware happens to be a big trend right now.

Actually, all you need is creativity. If you don’t have a Christmas tablecloth, you can easily turn a plain, solid-colored cloth into one, by using Christmas place mats and napkins, along with red, green, or gold doilies. No holiday plates or glassware? Get the doilies in several sizes and put them under plates, bowls, glasses, and between cups and saucers, and tie ribbons around the stems of wine glasses.

A striking centerpiece is essential as well, but, once again, you don’t have to spend any money; just use things that are already in your home or backyard. Fill a clear bowl with ornaments or foil-wrapped party favors, or use evergreen and/or berry branches, and some pine cones, tied up with ribbons. Gild some pine cones to make gorgeous place card holders.

Candles are also important, and can be of different sizes and colors. Place them on mirrors for extra shine, float votives in a clear bowl, or use your odd dishes, especially ones with winter scenes, as candle holders.

Many people have a few, mismatched pieces of Depression-era glass, which, in colors such as blue, amethyst, pink, green, gold, and yellow, will be anything but depressing on a holiday table.

If it’s a sit-down dinner, keep the centerpiece low enough so that people can see each other and converse across the table. If you’re having a buffet and people are scattered throughout the house, don’t be shy about using picnic table benches, patio chairs, folding chairs, or even ottomans, for extra seating. If you have enough space, you can even bring in your picnic table or outdoor dining set, and decorate it, too.

These are just a few of the hundreds – nay, thousands – of things that you can do to make your home, your table, and your party, bright, festive, warm, and welcoming.

In fact, I hope that describes your entire holiday season!

Merry Christmas!

Kathy