Men make fire.
Ah.
Liquid smoke.
You suggest pouring chemicals over one’s meat to conceal the fact that it was cooked over a techno-fire.
I’m sorry, but I just can’t get behind that. Man, you have to CLEAN a gas grill, if only occasionally! And Liquid Smoke? Jeez, you can taste the difference. It AIN’T subtle. I will use the stuff in barbecue sauce, but that’s about it.
Charcoal is the way to go. Either that, or well-seasoned mesquite or hickory wood. I have heard it said that it is harder to build a fire that way. Well, yes, it is more difficult than turning a knob and flicking a switch; you have to use kindling and fingerwood to get a fire going.
On the other hand, once I’ve gathered kindling and fingerwood, I usually cheat, and use a wad of newspaper and a Bic lighter, rather than rubbing two boy scouts together. Building a wood fire isn’t hard. You just have to do the little ritual of kindling first. It involves simple skills, as opposed to just “turning the fire on.”
Propane costs money, and everyone I’ve ever known who ever had a gas grill has had the experience of turning the fire on, letting it heat the grill… and suddenly having the fire go out, because the propane tank was empty. Pfffft. With a wood or charcoal fire, you can SEE whether or not you’re about to run out of fuel! And if you ARE out of fuel, you just break out the chainsaw and go get some more!
In short, using a charcoal grill makes you feel more like a MAN, dammit! Would Alley Oop have just leaned over and flicked a switch, for potato’s sake?
And there is no comparison as far as flavor goes. Meat cooked over a gas grill is no different from meat cooked indoors, period. Or, for that matter, at most restaurants – they almost always use gas grills, when they use grills at all (many places use griddles).
…but CHARCOAL GRILLS… man… if you haven’t tasted the difference, I can’t describe it to you. It’s like describing astronomy to a blind guy. How do you paint the picture of the Horsehead Nebula, of the Andromeda Galaxy, the Milky Way… to someone with no clue about “sight?”
This is what describing a charbroiled steak is like to someone who knows only propane.
And that’s just GRILLING! When it comes to actually SMOKING something, be it cheese or meat or anything else, the use of wood is beyond essential. It is simply not possible with propane.
I am here to tell you, friends, that there are some things which should not be sacrificed for the sake of convenience. And a good hunk of wood is among them.
Believe me. There IS a difference.
plagiarised from Sock Munkey
dude, you can NEVER watch too much Samurai Jack!!!
Taste the meat, not the heat!
I can grill, but now do not have a grill anymore since i live in a second floor apartment. There is a fellow who has oxygen canisters, scarcely 20 feet away,and it may be silly but I hate to fire up a grill with them nearby.
For a change, I am going to try my hand at cooking venison tonight.
Probably true.
I bet he always uses wood!
See, here you are with your mind stuck on double D boobage when the important matters have yet to be tended to.
Namely, how did the flame get past the double D boobage to singer ADBB’s nose hair?
errr … singe.
(And how did you know they were singed beyong recognition?)
Ew.
I love this board sometimes.
I don’t even want to KNOW why you’re rubbing two boyscouts together…:eek:
IDBB
being the poor student i am, i just normally use disposable barbeques…
supported on 2 bricks of course.
Ahh, Wang Ka. I usually live to read your posts, but I have a bit of a bone to pick with you on this one. I freely admit that you CAN get a better flavor by using charcoal. You also have to wait until the coals are hot enough, spread them evenly and only then can you begin. With my gas grill I can be chowing down before you’ve even begun. And with a bit’o skill you can do things like smoking as well. Just last nite I had an apple wood smoked pork tenderloin that was juicy, flavorful and every bit as good (better IMHO) as anything cooked over charcoal. Getting back to the OP, it’s not what you use, it’s how well you use it. And me & my gas grill kick some ass.
Oh, and for painless kebabs, use 2 bricks to suspend your skewers above the grating. Works like a charm.
If you for some reason decide to try to grill venison ribs for the first time, don’t test them out on your in laws. Skip the trouble and just give them an old boot. The texture and flavor will be much better.