Gas or charcoal?
- Thread starter jdbower
- Start date
- Views: 6521
mjarrels said:
Yes, Mark, you might be a red- I'm sorry, Jeff Foxworthy's lawyers are at my door...
This weekend I have to miss a BBQ at my family's farm in PA which consists of dumping a few bags of charcoal in front of the barn and sandwiching a bunch of chicken parts between what's essentially two pieces of fence with rebar supports. The whole contraption sits over the coals on cinderblocks and it takes two people to flip it. Best darn chicken I've ever had!
schmism
Super Member
depends on what im cooking
Good tenderloin steak is done on the gas, hot and quick.....
BBQ ribs or pulled pork is done on the webber charcole and hicory/apple
burgers i do both ways, but mostly stick to gas.
chicken brest i perfer gas, but legs, and whole chicken are usually done on the charcole....
just depends
Good tenderloin steak is done on the gas, hot and quick.....
BBQ ribs or pulled pork is done on the webber charcole and hicory/apple
burgers i do both ways, but mostly stick to gas.
chicken brest i perfer gas, but legs, and whole chicken are usually done on the charcole....
just depends
jbrumberg
Elite Member
- Joined
- Jan 22, 2006
- Messages
- 4,903
- Location
- Cummington, MA
- Tractor
- New Holland TC29DA, John Deere D130
anojones said:Gas is for lighting charcoal or wood- not for BBQ
anojones:
Since I got my Big Green Egg (a gift from "She Who Must Be Obeyed") I am a dedicated ceramic grill guy (Sorry Weber
). You can smoke with it slow (200 degrees F or less if you watch it) or can sear with it high (700+ F) for a truly "Black and Blue" steak
jbrumberg
Elite Member
- Joined
- Jan 22, 2006
- Messages
- 4,903
- Location
- Cummington, MA
- Tractor
- New Holland TC29DA, John Deere D130
scott vt:
I actually plan around using my ceramic cooker on a regular basis during the week. Some people think I do not have much of a life (They might be right .), but I eat well , and it shows . Jay
I actually plan around using my ceramic cooker on a regular basis during the week
. Some people think I do not have much of a life (They might be right .), but I eat well , and it shows . Jay
archerynut
Platinum Member
One of both for me. The charoal when I have the time, propane when I am in a hurry, both when I am really cooking up a storm. Anyone of them is a good excuse not to be cooking in the house. Take the George Foreman out onto the back porch for some air!!
MossRoad
Super Moderator
- Joined
- Aug 31, 2001
- Messages
- 66,735
- Location
- South Bend, Indiana (near)
- Tractor
- Power Trac PT425 2001 Model Year
I put the Foreman on a cookie sheet on the stovetop and turn on the hood fan so the house doesn't smell like fried meat. I do like how the grease drips off and into the little pan.
Charcoal grills just take too long. I don't have time for that on weeknights, and we cook out a couple times a week. Gas grills are ready to cook quick. I like to take a sheet of aluminum foil about four feet long and fold it in half for a double layer. Then I spray it with Pam, layer thinly sliced potatoes on half of it, a layer of onions, half a stick of butter and salt and pepper the heck out of it. I then fold it in half and seal the two sides. I pour 1/4 cup of water in the open end, then seal that. I throw that on a cold gas grill and fire it up on high. I also put a pot of water on the stove to boil. After 15 minutes, I go out and move the potatoes to the top rack. I brush off the grill with a wire brush and throw on the steaks or burgers. Five minutes later, I flip the meat, walk back into the house and throw some corn on the cob into the boiling water. Four minutes after that, everything is done. I bring it inside, throw it on a platter, drain the corn, pour the beverages and enjoy. Half hour total time from prep to the table. The charcoal takes that much time just to get hot.
Charcoal grills just take too long. I don't have time for that on weeknights, and we cook out a couple times a week. Gas grills are ready to cook quick. I like to take a sheet of aluminum foil about four feet long and fold it in half for a double layer. Then I spray it with Pam, layer thinly sliced potatoes on half of it, a layer of onions, half a stick of butter and salt and pepper the heck out of it. I then fold it in half and seal the two sides. I pour 1/4 cup of water in the open end, then seal that. I throw that on a cold gas grill and fire it up on high. I also put a pot of water on the stove to boil. After 15 minutes, I go out and move the potatoes to the top rack. I brush off the grill with a wire brush and throw on the steaks or burgers. Five minutes later, I flip the meat, walk back into the house and throw some corn on the cob into the boiling water. Four minutes after that, everything is done. I bring it inside, throw it on a platter, drain the corn, pour the beverages and enjoy. Half hour total time from prep to the table. The charcoal takes that much time just to get hot.
jbrumberg
Elite Member
- Joined
- Jan 22, 2006
- Messages
- 4,903
- Location
- Cummington, MA
- Tractor
- New Holland TC29DA, John Deere D130
I think us TBN'ers could compete with the Food Network ! MossRoad sounds good ! You just can not go wrong with a slab of meat ! It sounds like you like your steaks medium rare . I will admit it takes me around a half hour to start the lump charcoal in a chimney starter, transfer to my ceramic cooker, and stabilize the the cooker's temperature. High heat is really easy- just open up all the vents and let 'er rip. Low temperatures (like for smoking) can be a PITA and will take some time for temperatures to stabilize. But the taste- awesome . Jay
! MossRoad sounds good ! You just can not go wrong with a slab of meat ! It sounds like you like your steaks medium rare . I will admit it takes me around a half hour to start the lump charcoal in a chimney starter, transfer to my ceramic cooker, and stabilize the the cooker's temperature. High heat is really easy- just open up all the vents and let 'er rip. Low temperatures (like for smoking) can be a PITA and will take some time for temperatures to stabilize. But the taste- awesome . Jay
MossRoad
Super Moderator
- Joined
- Aug 31, 2001
- Messages
- 66,735
- Location
- South Bend, Indiana (near)
- Tractor
- Power Trac PT425 2001 Model Year
I also like to boil pork ribs in water with onion and garlic until the bones stick out of the meat. I then drain them and dunk them in Sweet Baby Ray's BBQ sauce or K.C. Masterpiece and slowly glaze them on the grill. While they are glazing I also dunk thick pineapple slices in sauce and grill them as well. Serve it with some white rice and generouse bowls of warmed bbq sauce for dunking. Man, I had pop-tarts for breakfast and now I'm starving again!
Egon
Epic Contributor
Moss: Add some sweet peppers to your potatoes and onion mix.
riptides
Super Star Member
There is no such thing as speed in cooking.
Searing something should not be related to time. It should be related to heat.
It is all about the heat.
-Mike Z.
Searing something should not be related to time. It should be related to heat.
It is all about the heat.
-Mike Z.
jeffinsgf
Veteran Member
Jay, I am another Big Green Egg devotee. I love the looks of the Kamado, but my BGE will have to burn out first. Oh, wait, they don't burn out. Guess that Kamado will just have to wait.
Lump charcoal and one of those compressed sawdust and wax starters and my grill is ready in 10 to 15 minutes. A gas grill takes 5 to get to temperature, so I am spending an extra 5 to 10 --- no contest.
Lump charcoal and one of those compressed sawdust and wax starters and my grill is ready in 10 to 15 minutes. A gas grill takes 5 to get to temperature, so I am spending an extra 5 to 10 --- no contest.
jbrumberg
Elite Member
- Joined
- Jan 22, 2006
- Messages
- 4,903
- Location
- Cummington, MA
- Tractor
- New Holland TC29DA, John Deere D130
jeffinsgf:
Have not tried any kind of "quick starters" for my BGE. I will give it a shot- thanks for the tip. BGE's are awesome ! Jay
Have not tried any kind of "quick starters" for my BGE. I will give it a shot- thanks for the tip
. BGE's are awesome ! Jay
MossRoad
Super Moderator
- Joined
- Aug 31, 2001
- Messages
- 66,735
- Location
- South Bend, Indiana (near)
- Tractor
- Power Trac PT425 2001 Model Year
Egon said:Moss: Add some sweet peppers to your potatoes and onion mix.
I'd love to, but my wife can't eat them. She loves the taste, but they make her ill within 20 minutes of eating them.
However, I could make two seperate pouches.
Egon
Epic Contributor
When making different batches it's always easy to get confusion involved.
BTDT
Veteran Member
- Joined
- Sep 17, 2006
- Messages
- 2,209
- Location
- North Texas
- Tractor
- IH M Farmall-propane powered, H Farmall (father-in-laws), Ford 1300 diesel
MossRoad said:I'd love to, but my wife can't eat them. She loves the taste, but they make her ill within 20 minutes of eating them.
However, I could make two seperate pouches.
When I make meatloaf, that's what I do. I like onions, so I pack the batch with the onions into one end/half of pan, put hers in other half.
grunewald
Bronze Member
Strictly charcoal & mesquite wood. Start with the charcoal then throw mesquite on the upwind side. Tejas smoker. Never have used gas, just don't seem right.
hudlow
Silver Member
I use a Weber kettle grill, and real charcoal (not briquets) most of the time if I'm grilling. If I'm slow cooking, like BBQ, I'll use a mixture of real charcoal and briquets.
If you haven't tried the non-briquet charcoal (the real stuff) you don't know what you're missing. Most places sell a version, I think I have a brand called "Cowboy" charcoal now.
It takes charcoal grilling up another level, it's a much hotter fire, just right for a juicy rib-eye.
I have never owned a gas grill. I have eaten from and do not turn down food cooked on gas grills. They just ain't for me.
hud
If you haven't tried the non-briquet charcoal (the real stuff) you don't know what you're missing. Most places sell a version, I think I have a brand called "Cowboy" charcoal now.
It takes charcoal grilling up another level, it's a much hotter fire, just right for a juicy rib-eye.
I have never owned a gas grill. I have eaten from and do not turn down food cooked on gas grills. They just ain't for me.
hud
I agree about the real charcoal (or lump charcoal). It's all I use, no filler or junk as in briquets and I can get good quality Royal Oak lump at Wal-Mart for cheap. Most of the big box stores will have at least one brand or lump as well- it's worth a try, lights easy, burns hot- great stuff.
