Our family loves to invite folks over to the house for a night of grilling. Personally, I am in pursuit of the barbecue skills for which Americans are known. The most difficult part, for me, is maintaining a low temperature for the long haul. Grilling is designed for high heat. When you grill you seal in the meat’s flavors and moisture. Barbecuing is exactly the opposite. The barbecue is designed for relatively low heat for a long time. They say that you want the barbecue heat to be 20 degrees warmer than the desired internal meat temperature. If you want to cook your meat to 190 degrees your fire temperature should be 210 degrees.
On a devotional note; I think God uses the philosophies of both the grill and the barbecue as he brings us to ……………….”Well done, thou good….”