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Which is the better grilling method?
I personally prefer charcoal much more than eating gas grilled food.
I personally prefer charcoal much more than eating gas grilled food.
You're going to get a zillion responses about how unhealthy one or the other or both is.
But charcoal adds flavour.
Both!!!! Use a charcoal grill, and get the briquets going with a propane torch (mine is 500,000 BTU), so you don't have to taste the residue from lighter fluid. For quick and dirty, or large groups, the Char-Broil gas grill is the way to go. For smaller get-togethers or for smoking salmon, turkey, etc, the stacking modular charcoal-fired Brinkman smoker is the boss. I bought it at LL Bean at least 25 years ago, and though I've had to replace a few pans, it's still going strong.
Hmm.... you can eat charcoal with your fingers, but how do you eat gas?Charcoal tastes better, but gas is easier.
Lighter fluid? Never ever ever use lighter fluid. You need one of these.
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You can have your coals lit in 10-15 min. with that pup. It makes it 20x's easier. No lighter fluid necessary.
You should also use all natural charcoals rather than that compressed stuff like kingsford. It burns much hotter.
I hear you. I made these "starters" from open-ended coffee cans with can-opener air-holes in the early/mid 60s. My first Boy Scout merit badge was for cooking, and I spent a lot of time schooling my fellow scouts in how to gather fuel, start fires, keep fires graduated (some parts hot, some parts cooler) for cooking lots of stuff, and generally make some meals that other kids could stand to eat.Lighter fluid? Never ever ever use lighter fluid. You need one of these.
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You can have your coals lit in 10-15 min. with that pup. It makes it 20x's easier. No lighter fluid necessary.
You should also use all natural charcoals rather than that compressed stuff like kingsford. It burns much hotter.
Hmm.... you can eat charcoal with your fingers, but how do you eat gas?
http://bbqright.com/natural-gas-vs-propane-vs-charcoal/natural-gas-vs-propane-vs-charcoal/ [Broken]...The most common drawback to propane grills isn’t inherent in this type, but comes from selecting the wrong model. Many propane models are simply too underpowered to do the job of cooking more than a hot dog or hamburger. To cook a large chicken piece or a regular (much less a thick) steak, you need significant heat. Some smaller propane models simply can’t supply it....
For steaks I use a combination of about ~ 50% freshly cut and properly sized oak, and 50% charcoal, by volume.
In my experience, propane doesn't produce enough heat. I think there may be two aspects of this. Firstly, apparently many propane BBQs are underpowered.
http://bbqright.com/natural-gas-vs-propane-vs-charcoal/natural-gas-vs-propane-vs-charcoal/ [Broken]
There is also the issue of how the heat is distributed. I've come to suspect that most propane BBQs don't produce as much energy per unit area [effective cooking area] as compared to what is possible with charcoal [and wood]. But I guess it could be that I've just never used a properly designed propane BBQ. There was one gourmet BBQ chef that I saw some years ago who seemed to confirm my perception of this when he said that nothing beats charcoal for steaks [within the context that you can never have too much heat]. Chicken is another story.
Heat distribution in many large commercial grills is achieved by positioning the burners under long pieces of angle iron. The flame heats the metal, is evenly distributed and the effect of grease dripping on the metal surface and burning away adds more flavor. It is ideal for cooking chicken on a lower heat as well (original design for El Pollo Loco grill).
other designs featue the same basic design with ceramic/lava rocks over the metal baffles.
https://www.physicsforums.com/showthread.php?p=717907&highlight=steak#post717907Yesterday evening I saw a program about food, part of it was a guy visiting a club serving the best steak in town. Apparently the best way to eat steak is to let 'to die' for 12 weeks (they used the dutch word "besterven", not sure how to translate it), that is three months!they then seered it in a 1900 fahrenheit oven, 1000 celcius.
I remembered this post by Monique
https://www.physicsforums.com/showthread.php?p=717907&highlight=steak#post717907
It sounded like they used a 1900 deg F uniform heat source, which would be inline with what the chef said.
Yeah, my "meat connection" that gets me restaurant overstock are all specially dry aged. The meat is so tender, it is almost falling apart before you cook it.I bet what Monique was referring to is http://en.wikipedia.org/wiki/Dried_beef" [Broken] It's paradise, for those who love really good beef. But good luck trying to buy it at your local grocery store.
I find that gas grills burn food more often than charcoal grills especially with thick cuts of steak/beef/pork/chicken because you have to turn them up to get the meat cooked all the way through. The flame in a gas grill is contanstly in contact with the meat when you have it turned up resulting in burned food. Charcoal you don't have to worry about this. You get more intense heat with little flame which yields less burned food.
Yep! Bring a thick steak to room temperature or warmer before cooking it, sear it well on both sides, and throw it on my plate. I'll be happy. If it isn't rare in the middle, it's over-done.Your first mistake is trying to cook meat all the way through.![]()