Cooking up a storm for the holiday weekend? We've got some seriously smokin' grilling advice right here.
- Up your grilling game
- Red hot grilling tips from Eatocracy readers
- Best. Burgers. EVER and Best. Cheeseburger. EVER
And feast on the results of The Picnic Poll to find out what your fellow chefs like for a main dish and drink, burger topping, side dish and dessert.
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i still prefer gas grills over electric grills because the smoke somehow improves the flavor of the meat:*`
Do propane!
I know exactly how long anything will take to cook. Want some chicken breasts? Give me exactly 20 minutes – it's all on my chart. It's very rare that I'll over or undercook something (no, that wasn't supposed to be a pun – I just caught that – sorry about that). Of course you have to use wood chips...I would never grill without them.
Gas for me. Smoke, choke, I want to taste the FOOD, not smoke/wood. I LOVE my Weber Q220!
Isn't it ironic that with all of the modern cooking techniques out there we always go back to what is simple and basic? I live in a Condo that prohibits live flame cooking so all of you debating charcoal or gas enjoy your flames. For the record I will eventually be moving.
The title of this article is AWESOME!!
It's right up there with the chicken butt one!
gas, charcoal, blah blah blah....cook on an open fire. those red baron pizzas are pretty good on an open fire in a campground on Lake Superior!
Gas grills are great. They are quick to use, easy to clean up, and the cost per grilling session can't be beat (after taking out the actual cost of the grill since they typically cost more than a charcoal/wood grill). However, they don't "natural" create the smokiness that most desire, though can add smoke pouches. The best option for true flavor is natural hardwood. Not hardwood charcoal, but actual hardwood logs (not pellets either). The natural hardwood gives you all you need: heat and natural wood flavor without any added ingredients. The problem with lump charcoal is that it loses a lot of its flavor in its creation. The processed junk has tons of additive that are not good for your meat (and you either). Charcoal, while convenient, cannot replace the flavor of real wood. Pellets are just as bad as many add ingredients that are meant to increase the smokiness, but dilute the flavor.
Here is my setup. At home for daily grilling I use a gas grill with hardwood added tot eh fire box (in either the wood chip box or packets). Since gas add no flavor of its own, the only thing you taste is the meat and the wood smoke. It also keeps the heat at a consistent temperature. When smoking at home, I use an electric smoker and wood packets. The electric smoker keeps a consistent temperature so all I need to do is add more wood (in packets) every half hour or so). It is great since I don't have to tend to a fire.
However, when I am on the competition circuit, it is all natural wood in the smoker. Part of the competition (though not judged) is being able to tend to your fire. Plus, since you have your crew with you you are not doing it alone. But, I can promise you that my stuff tastes the same no matter what heat source is used.
Grilling at home should not involve a great deal of mess and fuss. Charcoal is too much of a hassle, and if done right you can't tell a difference between gas, charcoal, and outdoor electric. Period.
Uh, scuzeeeee meeee! but i am not into that processed charcoal stuff...
hand cut and dried macadamia, plum and other hardwoods are the best way to grill...
you get the real smoked flavor (not faked in a store sauce) and avoid some of the carbon monoxide content and high temp carcinogens in your food... :) :)
may have to tend the fire a bit more but it is worth it....
Charcoal gives you real smoke flavor, because its burnt wood (nothing fake about it.) Its funny that you think you're adding carcinogens into food by using charcoal (burnt wood) over hard wood (that you then burn, turning it into charcoal). Charcoal's advantage is that it is easier to maintain stable cooking temps. Oh and carbon monoxide is produced from burning wood. I don't know where you get your information from but I would do some actual reading before I just posted nonsense.
You might be from a different part of the Planet Earth{The Daily Planet} that I or any other "Griller" may be from,Yet until we have received an award from a recognzed Agency,We are just Back Yard Grillers! As for "Plum" is this a Valentine" or "Mothers Day" type of wood used to enhance the flavor of your favorite "Breaded Pudding"? Please tell "Jamie Oliver" and "Gordon Ramsey" to please "Piss Up a Rope"!
I've had a Weber Charcoal grill all of my adult life. If you do it right and you're patient, charcoal grilling cannot be beat. I use mesquite charcoal and it works and tastes awesome. If you're in a hurry for faster cooking, get in the car and go to your local drive-thru and get those burgers. Otherwise, do it the right way and enjoy what grilling is supposed to taste like. Everything in life is fast pace. Slow down and truly enjoy it the old-fashioned way. It's not brain surgery after all.
So many experts, reminds me of those picnics where bunch of guys trying to show off their grill skills, just too funny.
I use gas all the time because it's easy. Went on two camping trips and cooked over wood and the kids just loved the flavor. Trying to incorporate more wood & charcoal into my cooking. Have found some good tricks from watching BBQ University. He has a web site which is great. If you oil your grill before you start it helps keep the food from sticking to the grill.
Natural lump charcoal and a Big Green Egg, using an electric starter.
If you can't tell the difference between that and propane or charcoal briquettes started with lighter fluid, don't bother grilling (and stop smoking).
Charcoal, wood, anything but gas. If I want to cook outside with gas, I'll move my stove to the deck.
Gotta agree on wood pellet grills. Tough to beat a Treager Pellet Grill. As easy as gas to start and indirect heat with smoke. Back down the temp control and its a smoker or heat it up to grilling to temps.
A little pricey... I would love to try some food off one, but I don't know anyone willing to spend that kind of money on a grill with parts that could break.
Matthew, be careful.....once you try food off of a pellet grill you will be buying one:) That is how it was for me anyways. I blew it off as hype until a buddy of mine proved me wrong. Anyways, I agree that they aren't exactly cheap but I'm glad I bought one. I've had mine for five years and have had no problems.
Neither gas not charcoal. Wood Pellets. Indirect heat. Takes time to get it right, but it is way worth it.
Gas grill is the way to go. Steak, asparagus, and shrimp. BUT, I was shocked–KROGER was selling shrimp from CHINA. Won't be buying that stuff. KROGER–you should be ashamed when we have plenty of Shrimpers in need of a job in the Gulf area of the USA.
How much per pound?
I hear what you're sayin' about charcoal.
But even in TX a lot of gas grills are used.
Just too convenient.
I bet you'd have a hard time telling the difference, anyway!
Like Perrier and Club soda.
One thing you'll never get from a gas grill is the smokey goodness slow cooking a chicken or pork shoulder using nothing but fruit wood. Well, I guess you could once you got those gas burners out of the way :)
Actually you can get a smoky flavor from a gas grill. You just have to make your own smoke pouches. This way you have the convenience of gas with the great smokey flavor.
This article is making me hungry, very hungry lol
right on
If you can't tell the difference between charcoal and gas then you're not doing it right. Charcoal has a smokey goodness to it that gas can't achieve unless your using a woodchip smoke box, or infused with liquid smoke but still its no charcoal.
sound good to me
Happy Grilling, kegging, rumming and eating! Add my amen chorus on the charcoal. Of course, I love to smoke a big brisket, chicken or fish now and then too! Mmmmmm, getting hungry now!
got a handle of rum in my car waiting to get off work!
Charcoal all the way baby. Chimney starter is the bomb. No fluid smell or taste. I always keep my clothes on whilst grilling. Just FYI.
This is why an Ice Cold KEG is readily available at any or all Naked Grilling Competitions. Got a flare-up on the steaks-Beer.Got a flare-up on the cook-Beer. Everybody have a great Labor Day Cookout!
May I suggest a chiminey starter from Weber. It uses 2 sheets of newspaper and only one match.I agree that charcoal grilling is the only way to go no matter what "Hank Hill" says.My dog and I always grill while Naked.
Nekked Grilling should be a sport. I would be watching the female league, myself.
Charcoal grilling is the only way to go. Unless time is a factor =\. I don't use starter fluid, it's a metal loop with a handle that you plug in (think electric stove coils). No starter fluid taste!
Ditto!! Charcoal is the only way to go. Just had a ribeye, two ears of corn, and onion....all cooked on a charcoal grill.