The Wine Connoisseur: Tips for grilling and barbecuing while drinking red wines

By Bob Lipinski “Grilling” and “barbecuing” are often used interchangeably when cooking outdoors, but they are different techniques. The key differences are heat and time: grilling cooks food quickly over direct, high heat, typically 450°F to 700°F, making it ideal for thin, tender foods such as burgers, steaks, chicken breasts, hot dogs, and vegetables. Barbecuing uses low, indirect heat, usually…