Grilling vs Bar-b-que
So what is the difference between “Grilling” and “Barbeque”… and a “Steakhouse” versus a “Smokehouse?”  What many don’t realize is that backyard "barbeques" are not really barbeques at all.

BBQ Purists argue that it's only a bar-be-que if the food is cooked slowly, and ideally over indirect heat; while “Fast Cooking” over direct heat, such as that supplied by propane, natural gas or charcoal is referred to as “Grilling!"

Technically the purists are right! Grilling is fast cooking over high heat and true barbeque means slower cooking, over low heat, charcoal and/or hard wood with smoke for multiple hours or sometimes days.

Grilling” and “Barbeque” Used Interchangeably
As discussed, it may not be technically correct, but in the restaurant world the terms “Grilling” and “Barbeque” interchangeably. In this article about BBQ & Steakhouses with a “Passion,” we are attempting to address the various cooking styles while reviewing favorite dining spots or varying price ranges. Surprisingly, when it comes to BBQ & Steakhouses higher price does not always equate to the “Best;” and some of the best in the country look like shacks the health department should have closed years ago.
 
So what's the difference between "Grilling" and "BBQ?"
Gas or Charcoal fired grills are all examples of “Grilling.” Burgers, hot dogs, sausages, steaks, chicken, pork chops and veggies… cooked over high heat is a

"Grills" or "Steakhouses" by definition of this article.
Smokehouses would tell you everything but the veggies are better suited to the method of cooking we term as “Barbeque,” “Bar-be-que,” or “BBQ,” which requires longs hours of slow cooking… typically in what is referred to as a “Smoker.”
 
The Smokehouses
True “Smokehouses” specialize in cooking meats like “Beef Brisket,” “Pork Butt” “Ribs” and “Chicken.” Extended cooking times allow the meats to absorb the intensely satisfying flavors of the herb rubs and smoke that results in fork tender meats and finger licking goodness. Many BBQs use mops or a spray bottle to baste the meats ongoing during the cooking process, which assures everything stays moist. This process although time consuming, adds yet another layer of flavor to the meat typical grilling processes seem to lack, and must be added at the end of the cooking process or the high heats burn the sauces.

Being a purist myself, I have an undying appreciation and an understanding for the charcoal / hardwood argument… The smell of the “Fire” add something to both the food and the dining experience that liquid smoke does little to imitate.

The Grills & Steakhouses
On the flip side, Steakhouses like Celebrity Chef like Bobby Flay and his amazingly popular “Mesa Grill,” and “Bobby Flay Steak” plus restaurants like “Ruth’s Chris Steakhouse” which broils their steaks at 1800 degrees give renewed definition to fine dining. These restaurants define cooking with a passion and have developed techniques of layering flavors few can match… the results being incredibly delicious steaks and ribs. All of this and the restaurants that serve up the best are the subject of these reviews and this article.