"The range of fruit that is amenable to grilling is virtually unlimited, from relative exotica like mangoes to everyday staples like apples and oranges. As a general rule, though, fruits that come from bushes and ground-hugging plants are often too delicate to stand up to grilling, while those that grow on trees have the requisite sturdiness."
"Barbecuing consists of placing a large, tough cut of meat like beef brisket or pork shoulder in an enclosed space and allowing it to cook indirectly by the smoke from a hardwood fire. The temperature is kept below the boiling point (212 degrees), and the very slow cooking process causes the meat's stringy connective tissues to dissolve into gelatin. This process transforms the tough meat into a tender, smoke-filled treat. In other words, while grilling is quick and hot, barbecue is slow and low."
"Chris Schlesinger, a Culinary Institute of America graduate, opened East Coast Grill, in Cambridge, in 1985. Originally from Virginia, Schlesinger considered his mission to spread the word to the Northeast about the difference between grilling foods and barbecuing. He spent a year sampling barbecue from Mississippi, Texas and the Carolinas before opening Jake and Earl's Dixie B-B-Q, also in Cambridge, in 1987. His new book is, 'The Thrill of the Grill'."
"With its dual character as both a necessity of daily life and a delight to the senses, food has a long history as a tool of sorcery. This tradition originated in the days when the physical world was considered merely an imperfect reflection of the spiritual world, and every mundane act was therefore rife with cosmic implications."
"Back at the dawn of culinary history, even before some cave-dwelling Escoffier thought of suspending food over flames, a more primitive culinary theorist threw some food into the coals of a dying fire and left it there to cook. As cooking goes, that's about as primal as it gets."
East Coast Grill & Raw Bar 