Really? Grilled is great, but I think a whole BBQed bird with smoky meat that’s falling-off-the-bone tender is amazing.
Not for me. Skin usually turns out less-than-stellar, and I just don’t like smoke in my birds, I guess. I’ve never had a barbecued chicken I’d prefer to a grilled one. Medium-to-high heat for my chicken, please. Grilled over wood? Sure. Low & slow smoked? Not for me. I did smoked turkeys a couple of times for Thanksgivings, and the guests loved it, but I just wished I had cooked a normal bird.
Chicken I find better grilled than BBQ (when properly done), turkey is about 50/50, a well-baked bird is great, but so is smoked (it does have consequences if you’re making stock with it though), and duck is amazing no matter what you do to it, smoked, grilled, hot/fast skillet but I love duck breast rare, which is hard to do in a smoker and generally not worth the effort IMHO.
And if you go just a bit too far on the duck it’s a shame where the smoke does a hit-and-run on the duck’s own flavor. But for a whole bird, it can be amazing.
BBQ in Australia is chucking some meat onto a hotplate and hoping for the best. No spices, no rubs (for the most part), it’s either steak, lamb chops or sausages. Maybe some mushrooms, tomatoes and onions if one is looking to be a bit swish.
Growing up in Kansas City, Gates was always the go-to “give BBQ sauce as a gift to out-of-towners” sauce. It’s a very good, very versatile sauce good on ribs, beef, burgers, chicken, etc. Bryant’s is a wonderful sauce, but I wouldn’t put it on ribs. It’s a tomato-based thick vinegar sauce that I really only used on sliced meat BBQ, burgers or chicken. It’s so wildly different than any other sauce I’ve had, I wouldn’t classify it as a standard “KC BBQ sauce”.
I’d add Jack’s Stack sauce to the mix as well - and if you’re going to order shipping, it wouldn’t hurt to add a pint of their baked beans…
I would agree 99% of the time, but my local BBQ joint’s pulled chicken and leg quarters are spectacular, and I can’t explain why. Their pork and brisket are very good, and I still go for the chicken most of the time.
Someday I’ll wrestle the secret out of them.
Where would ostrich fit in this segregated world of yours?
Why, we got chickens back in Texas bigger’n that thing! Throw it on the grill!
I’ve never tried ostrich; clue me in, if you would.
Barbecue is slow cooked (smoked) meat.
It can be any kind of meat (or meat substitute)
It can be marinated or not, brined or not.
It can have any kind of sauce or no sauce.
Cooking outdoors or having a party outdoors does NOT make it a barbecue. It’s a cookout.
A grill is NOT a barbecue. It’s a grill.
Food cooked on a grill is NOT barbecue. It’s grilled food.
It’s a dark red, lean meat, very much like beef fillet or venison.
I make ‘BBQ’ in the oven, low and slow, and then finish on the gas grill (sometimes). I am fully aware this is blasphemy, but smoking meat is something I’ve never learned to do. So please, step-by-step instructions? Note: I have a gas grill.
Agreed, although I’ve only had it 2-3 times at high end restaurants - and since it isn’t explicit in MrDibble’s comments, found it to be delicious. But if someone had told me it was quality beef I probably wouldn’t have noticed the difference. 
I wouldn’t say it’s blasphemy, because I’ve made various iterations low and slow in the oven, or various pulled pork options in the pressure or slow cookers. But I wouldn’t call them exactly the same either. And while I prefer the smoked options for most BBQ (and I love smoked cheese!) that’s about the flavor profile.
IMHO the key to BBQ is the low and slow rendering of the collagen in such a way that the resulting meat is tender and succulent with said collagen, and everything else is about the eaters preference. Heck I know people who have a smoker, and prefer to use a different contraption for the cooking process, such as an oven, due to their own concerns about good temperature control, who get to just shy of what they want and finish in a smoker for a few hours (and vice versa).
Nonsense. There are plenty of Weber kettle paraphernalia that allow you to slowly smoke meat on them without getting anywhere near “grilling”.
Here in SA, you’d have noticed that difference when it came time to pay the bill - it’s quite a bit cheaper than beef. Like, half the price. I have it, instead of any other red meat, a couple of times a week (it helps that it’s really, really low in cholesterol, too)
The discussion about grilled chicken has brought up a childhood memory.
It was early spring so the weather in Arizona was just right for sitting outside, which my father and I were in the front. The neighbor next door was grilling chicken because we were getting a whiff of smoke every now and again. A dog trotted by with half a chicken in its mouth then about five minutes later came by again with the other half – we hadn’t seen the return trip for some reason.
Dad commented, “We should be hearing about this in a bit because that bird looked about done.” About then we heard yelling and an angry, yelling bear with tongs in his hand appeared. We pointed the direction the thief had gone but I don’t think he found it.
Finding this page:
I’ve ordered a Webber smoke box, and a replacement thermometer for our Char-Broil 5-burner gas grill.
I mean, it’s tasty, but I wouldn’t call it barbecue. I slow roast pork shoulder fairly regularly. I just would call it slow roasted pork.
Not even gonna file that one under agree to disagree. That’s a full on disagree regardless.
Food cooked on a grill is grilled.
Food prepared in a smoker is smoked.
Adding barbecue sauce as a component makes either of those barbecue.
Even adding sauce after cooking converts the meat to barbecue. ie. shredding a pork shoulder and stirring the sauce in.
Step one: throw out your gas grill 
Seriously though, I think you can do a simulation of BBQ on your gas grill. Have only half the burners on so you can cook over indirect heat. Soak some wood chips of your preferred hardwood in water, then drain and put them in some foil wrapped up on top but with the ends open, then put it directly on the lighted burners to make smoke come out of the open ends.
I don’t know how well that actually works but I’ve heard of it being done. Or, see step one.