Charcoal or Gas

Discussion in 'Good Eats' started by Bengal B, Apr 6, 2004.

  1. lsu99

    lsu99 whashappenin

    Joined:
    Oct 24, 2001
    Messages:
    3,011
    Likes Received:
    339
    Hank Hill better not see you using charcoal or he'll flip. His son Bobby is already following in his footsteps with his Propaniac comedy tour.
     
  2. tiger fan 2001

    tiger fan 2001 Founding Member

    Joined:
    Nov 3, 2003
    Messages:
    1,987
    Likes Received:
    5
    Flavor bars on my Weber are basically pieces of angle iron over the burners that natrually get hot then as the meat cooks its juices hit the hot angle iron and create stem much like drunken chicken etc. and sometimes it even produces a nice flare up that is supposed to flavor the meat. Weber says not to ever wash these flavor bars.
     
  3. Eauxkie Tiger

    Eauxkie Tiger Founding Member

    Joined:
    Feb 22, 2003
    Messages:
    59
    Likes Received:
    0
    I'm with BengalB...Can't beat pecan wood for BBQ. I make a BBQ sauce and a basting sauce like Jack Miller's or Pig Stand and baste the meat while it's on the pit.
     
  4. red55

    red55 curmudgeon Staff Member

    Joined:
    Oct 21, 2002
    Messages:
    45,195
    Likes Received:
    8,733
    Both. Gas grill for convenience and everyday cooking, its better than the frying pan. Ordinary grilling of burgers and sausage is just as good on a gas grill. But slow-cooking a brisket and other true barbeque requires charcoal.

    Find room for both in your garage and enjoy the best of both worlds.
     
  5. Ellis Hugh

    Ellis Hugh Space Wrangler

    Joined:
    Aug 9, 2001
    Messages:
    2,107
    Likes Received:
    53
    I'm with red on this one. On weekends and such when I have the time I use charcoal. But if its a weekday and I just want to quickly grill something up I use the gas.

    If there's just not enough time for charcoal - gas is better than not grilling at all.
     

Share This Page