Gas or charcoal?

riptides · May 25, 2007

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.

jeffinsgf · May 25, 2007

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.

jbrumberg · May 25, 2007

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

AMP762 · May 26, 2007

If I'm in that much of a hurry I just eat a samich,you can't rush perfection.
charcoal always

MossRoad · May 27, 2007

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 · May 28, 2007

When making different batches it's always easy to get confusion involved.

BTDT · May 28, 2007

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 · May 28, 2007

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 · May 28, 2007

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

anojones · May 28, 2007

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.