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28 April 2010
Grilling is quite a bit different from barbecuing. During the grilling process you are cooking at high temperatures, often in excess of 700 degrees, directly over the heat source. In barbecuing, the heat is not directly affecting the meat. The heat is raising the temperature in the cooking chamber where the meat resides. Proper barbecuing temperatures are 210 degrees to 225 degrees. This is the optimum temperature for prolonged barbecuing. It also produces the most tender meat due to the slow cooking resulting from indirect heat.
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