What differentiates grilling from barbecuing?

Grilling is predominantly known as a high-heat cooking method, typically employing direct heat to cook food quickly. This technique is characterized by shorter cooking times and the ability to achieve a seared exterior while maintaining moisture in the interior of foods, such as meats and vegetables.

Barbecuing, on the other hand, is recognized for its "low and slow" approach. This method utilizes indirect heat and lower temperatures over a longer duration to break down tougher cuts of meat, resulting in tender, flavorful dishes. The slow cooking process also allows for the smoking of meats, which adds distinctive flavors that are a hallmark of barbecued foods.

In contrast, the other choices suggest misunderstandings about the core techniques involved. It's essential to grasp that grilling and barbecuing embody different cooking philosophies and methods, each suited for particular types of food and desired outcomes.