charcoal or gas?
- Thread starter ZeppelinAngel
- Start date
Johnny
Banned
gas grills are lame.
Its an oven not a grill.
Its like those electric "grills"
Charcoal is almost that too.
premade Charcoal that you pour fuel on and light and it almost doesnt burn either then you get a pile of hot ash to cook on.
The only real way to do it is with wood+gasoline alt newspapper.
Its an oven not a grill.
Its like those electric "grills"
Charcoal is almost that too.
premade Charcoal that you pour fuel on and light and it almost doesnt burn either then you get a pile of hot ash to cook on.
The only real way to do it is with wood+gasoline alt newspapper.
Starfishied
Diabloii.Net Member
I like gas, cuz I want my food NOW!
Well, if you go on a picnic in the park, you'd probably only have the charcoal option because of the versatility and portability. I like em' either way.
Well, if you go on a picnic in the park, you'd probably only have the charcoal option because of the versatility and portability. I like em' either way.
{KOW}Spazed
Banned
He said very good OR very bad. . .Go school!tydon said:
cyclotronic
Diabloii.Net Member
You don't cook steaks for 2 hours. They get to dry. They are way to thin to cook for that long. When cooking steaks you have to use direct heating. Steaks a few inches from the red coal. You need to sear them bad boys to keep in the moisture. Only cook really thick meats for 2+hours.
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Indirect method- charcoal: Light the coal in a the very middle of the bbq. All lumped together. (or light in a chimney if you have, i like chimneys) Then once they are all ashed over(white) you split the coals in half. Half on one side of the grill and half on the other side. There should be no coals under the peice of meat you are cooking. Close the lid and let it be. Don't open it to much. Maybe once every half hour to make sure things are not burning. If you open it you release all the heat and it has to build up again.
I like to throw some hickory on them coals. Soak the wood chips for half hour + in water. This lets it smoalder on the coals and not burst into flame. If cooking this way for more then an hour youll will need to add 12 new coals once an hour until the food is done. If you dont there will be consequence.
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Beer can chicken is really good useing indirect grilling. I don't feel like going over the rubs and mops that I use but heres the method.
Buy a whole chicken, 3-6 pounds. Buy a can of beer(fruit juice if youd prefer) Take all the giblets out of the cavity and cut the skin of the bottem of the bird. Pop the can of beer and drink half of it. Poke 3-4 holes on the top of the can. Insert the can holes up into the chicken(keep the chicken upright and place the bird on top of the can. Then go over to the grill and place the chicken on the area with no coals over it.. The bottem of the can should be touching the grate. Put the legs infront so you have 3 balancers. The chicken should look like its sitting down. Fold the wings behind the back and close the lid of the grill. Let cook until the skin is crisp and the meat is done. 1 & 1/2-2 hours AND THE INSIDE IS AT 180 DEGREES. Add 12 peices of coal every hour.
Later on ill tell you my sweet and garlicy sause. Or my london broil marinade sause. ( its really good).Oh ya one more thing. London broil is really good on the bbq. Buy it and grill that bad boy someday.
-------------------
Indirect method- charcoal: Light the coal in a the very middle of the bbq. All lumped together. (or light in a chimney if you have, i like chimneys) Then once they are all ashed over(white) you split the coals in half. Half on one side of the grill and half on the other side. There should be no coals under the peice of meat you are cooking. Close the lid and let it be. Don't open it to much. Maybe once every half hour to make sure things are not burning. If you open it you release all the heat and it has to build up again.
I like to throw some hickory on them coals. Soak the wood chips for half hour + in water. This lets it smoalder on the coals and not burst into flame. If cooking this way for more then an hour youll will need to add 12 new coals once an hour until the food is done. If you dont there will be consequence.
----------
Beer can chicken is really good useing indirect grilling. I don't feel like going over the rubs and mops that I use but heres the method.
Buy a whole chicken, 3-6 pounds. Buy a can of beer(fruit juice if youd prefer) Take all the giblets out of the cavity and cut the skin of the bottem of the bird. Pop the can of beer and drink half of it. Poke 3-4 holes on the top of the can. Insert the can holes up into the chicken(keep the chicken upright and place the bird on top of the can. Then go over to the grill and place the chicken on the area with no coals over it.. The bottem of the can should be touching the grate. Put the legs infront so you have 3 balancers. The chicken should look like its sitting down. Fold the wings behind the back and close the lid of the grill. Let cook until the skin is crisp and the meat is done. 1 & 1/2-2 hours AND THE INSIDE IS AT 180 DEGREES. Add 12 peices of coal every hour.
Later on ill tell you my sweet and garlicy sause. Or my london broil marinade sause. ( its really good).Oh ya one more thing. London broil is really good on the bbq. Buy it and grill that bad boy someday.
I was joking. I cook mine for about 2-3 minutes per side.
Next time I will put the sarcasm part
A note on the new modern gas grills. We have one that actually has a area to put wood chips to burn. You cannot honestly tell the difference on such items as chicken and a roast....
On steaks, you cant use this feature, so the charcoal is still better.
Next time I will put the sarcasm part
A note on the new modern gas grills. We have one that actually has a area to put wood chips to burn. You cannot honestly tell the difference on such items as chicken and a roast....
On steaks, you cant use this feature, so the charcoal is still better.
MagiusTheGrey
Diabloii.Net Member
Those of you who like Hickory chips ought to see if you can find Pecan wood chips. They give the meat a better taste IMO.