Sous Vide
Vacuum packed food cooked in a water bath at low temperatures to produce perfectly cooked juicy food
BBQ Stuff
American style barbecuing is really smoking food over many hours at about 110C. In our climate it would be raining before the food was ready.
Whether using a charcoal BBQ or gas one we are really grilling food fairly quickly. Using a small smoke box containing soaked wood (eg. apple tree bits or bought in chips) over the heat source and grilling at an offset position, achieves good results. Where the meat might be tough if fast cooked (spare ribs for example), it could be partly cooked before barbecuing (pressure cooking works).
Below are some options for marinading (to soften and flavour over an hour or so), using a rub (dusting the meat prior to cooking for flavour and crispness) and for sauces for coating meat during cooking or using as dips.