Nothin' beats the good clean reliable cookin' power of propane, n' propane access'ries.
No, but really, charcoal all the way. The simpler setup aside, I think the meat just tastes much better off of these. Anything that can't be cooked on a grill can be cooked indoors on the range top.
@Kaiser-Machead: I'm pretty sure every site that talks about barbecue illustrates every single post with phallic BBQ hotdog men. Then again, I don't get out much. Maybe I'm wrong.
@Wilson Rothman: And that's why barbecue blogs will never get the same respect as barbecue "old-media".
After all, you don't see The Texan Journal of Barbecue and Grilling Quarterly posting such piffle. Rather, they always use a tasteful pencil sketch depicting scenes of the American West such as cattlemen driving steers to market or romantic images of cowboys around the campfire.
Gizmodo really needs to class itself up if it is going to be regarded the same as the Texas BBQ Quarterly or even more mainstream periodicals like Omaha & Kansas City Barbecue Digest.
@Thangka: I always think of Hank Hill whenever I hear this debate. I'm honestly surprised the propane industry never got "him" to do ads for them (like the old Simpsons ads for Butterfinger).
I don't grill very much, but whenever I do (or someone else does), I think of good ol' Hank Hill.
Here in Houston I was taught to use wood and coal. Comming from NEw Orleans where seafood is king.. I cut my teeth on a wood grill. NOTHING LIKE HARDWOOD!!!!
Keep your woosy gas.... its for those who like firebuilding skills
@hotbutteredtoast: Agreed here. But just to start a proper giz flamewar... Gas rules, Charcoal is for the Hip Kids who just want to look like they know how to grill.
@hotbutteredtoast: I just use a straight-up gas grill. As much as I'd love to use charcoal occasionally, I grill too often for it to be very practical. Not to mention in many places it is illegal to use a charcoal grill within 30' of the building if you live in an apartment/condo/townhome.
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Charcoal and Wood for the WIN
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Hell, I just like fire and meat.
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Find another reason for your refusal to take sides in this flame(broiled) war or pick a side.
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Good point. You are very correct.
Yet I still decline to voice a penchant for incendiaries. If need be, I can go with raw. ;)
(well, so long as it's not chicken.. ugh.)
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No, but really, charcoal all the way. The simpler setup aside, I think the meat just tastes much better off of these. Anything that can't be cooked on a grill can be cooked indoors on the range top.
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MMMMMMM!
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After all, you don't see The Texan Journal of Barbecue and Grilling Quarterly posting such piffle. Rather, they always use a tasteful pencil sketch depicting scenes of the American West such as cattlemen driving steers to market or romantic images of cowboys around the campfire.
Gizmodo really needs to class itself up if it is going to be regarded the same as the Texas BBQ Quarterly or even more mainstream periodicals like Omaha & Kansas City Barbecue Digest.
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Plus, it's the only barbecue endorsed by the ASPCA.
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I think it's sweet she's taken such an interest in my health.
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I don't grill very much, but whenever I do (or someone else does), I think of good ol' Hank Hill.
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1) PC
2) As food for lions, Christians
3) Vanilla for weddings, chocolate for birthdays and dessert
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(I use disposable charcoal grills.)
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Here in Houston I was taught to use wood and coal. Comming from NEw Orleans where seafood is king.. I cut my teeth on a wood grill. NOTHING LIKE HARDWOOD!!!!
Keep your woosy gas.... its for those who like firebuilding skills
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