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First off, let\\u2019s settle one thing right away. Grilling is not the same as barbecuing. Barbecue means big cuts of meat cooked low and slow. Depending on the animal, it can be an all-day affair with hours of preparation and plenty of leisure. In other words, it\\u2019s an actual event. With the time and labor intensity, barbecuing (as Michael Pollan\\xa0put it so well\\xa0recently)\\xa0is the stuff of primal ritual, the site of social cohesion in our evolutionary story. Grilling, on the other hand, offers the\\xa0smoke and fire\\xa0experience without the bigger doings. While not as idyllic a prospect, it\\u2019s convenient. It means throwing a steak on the grill after work and eating it 20 minutes later. That\\u2019s the beauty of grilling. It\\u2019s relatively quick, requires very little clean up, and let\\u2019s you kick back outdoors while cooking dinner.

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(This Mark\'s Daily Apple article was written by Mark Sisson, and is narrated by Tina Leaman)