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#15 by Marz on 16 May, 2008 10:03
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Ii use a propane weber grill and it is amazing. Heat control like an oven. Cooks everything to perfection.
I use a weber kettle style charcoal grill with mesquite or hickory chips for things like ribs, turkeys, large roasts etc.
but when it comes to chicken, shrimp, and various steaks etc. I use propane.
"Taste the meat not the heat"
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#16 by Nick912 on 16 May, 2008 10:10
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My mouth's watering alright especially after your post.
The girl or the food? Hahah! -
#17 by Nick912 on 16 May, 2008 10:11
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I was waiting for someone to make a Hank Hill ref. Thanks Marz!
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#18 by Uncle Fester on 16 May, 2008 16:09
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Charcoal all the way! The wifey and I bought a house last summer. We did not have alot of $$$ left after the purchase...not enough for a decent gas grill anyway. We went out and bought a nice charcoal kettle gill, some briquettes, and some lighter fluid. We had our first BBQ last summer for under $100.00. It's been used about 30-40 times since then.
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#19 by Sooner Steve on 16 May, 2008 16:54
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Gotta be charcoal. Just gotta be.
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#20 by TheTrucker on 17 May, 2008 18:03
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Only charcoal will do. Otherwise you may as well just cook inside.
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#21 by NotoriousSEG on 26 May, 2008 23:40
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At the risk of coming off like an obnoxious A-hole, I absolutely MUST chime in on this topic.
Barbeque is a religion and I am a disciple of charcoal. Hardwood, natural charcoal. And wood. If you want to "cook" i.e. grill anything, use charcoal and a liberal amount of hickory or mesquite wood chips/chunks. If you want to go to the mountain top and witness the very face of God, use a combination of oak and apple, or another fruitwood to SMOKE your meat. When you put homemade dry rub on a pork shoulder (I have my own proprietary blend) and let it marinate overnight---and then spend the next 7-10 hours lovingly tending to a wood fire that is producing a cooking temperature of roughly 225-250 degrees, you yield a product that will make a blind man see again. As you tear into that crispy crust and witness the pink "smoke ring" on that pork, you wouldn't trade the experience for all the propane in the world.
Don't get me wrong--propane grilling is fine for the experience alone. It's very convenient and relatively clean, but it is exactly like having a gas range outside. If you want to experience meat the way God himself intended--use charcoal, or better yet, smoke it.
Amen.
You may all now go in peace. -
#22 by skiking on 27 May, 2008 01:53
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I prefer the taste of charcoal, but i am lazy, so i stick with propane.
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#23 by Mikekoz13 on 27 May, 2008 05:55
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Thank you brother NotoriousSEG!!! AMEN TO THAT BROTHER!!
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#24 by BaldRob on 27 May, 2008 06:00
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At the risk of coming off like an obnoxious A-hole, I absolutely MUST chime in on this topic.
Barbeque is a religion and I am a disciple of charcoal. Hardwood, natural charcoal. And wood. If you want to "cook" i.e. grill anything, use charcoal and a liberal amount of hickory or mesquite wood chips/chunks. If you want to go to the mountain top and witness the very face of God, use a combination of oak and apple, or another fruitwood to SMOKE your meat. When you put homemade dry rub on a pork shoulder (I have my own proprietary blend) and let it marinate overnight---and then spend the next 7-10 hours lovingly tending to a wood fire that is producing a cooking temperature of roughly 225-250 degrees, you yield a product that will make a blind man see again. As you tear into that crispy crust and witness the pink "smoke ring" on that pork, you wouldn't trade the experience for all the propane in the world.
Don't get me wrong--propane grilling is fine for the experience alone. It's very convenient and relatively clean, but it is exactly like having a gas range outside. If you want to experience meat the way God himself intended--use charcoal, or better yet, smoke it.
Amen.
You may all now go in peace.
I couldn't have said it any better.... I'm even getting a little misty right now... -
#25 by BaldBen on 27 May, 2008 06:17
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--propane grilling is exactly like having a gas range outside.
Guess your never gonna give Hank Hill much business.
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#26 by schro on 27 May, 2008 07:01
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At the risk of coming off like an obnoxious A-hole, I absolutely MUST chime in on this topic.
Barbeque is a religion and I am a disciple of charcoal. Hardwood, natural charcoal. And wood. If you want to "cook" i.e. grill anything, use charcoal and a liberal amount of hickory or mesquite wood chips/chunks. If you want to go to the mountain top and witness the very face of God, use a combination of oak and apple, or another fruitwood to SMOKE your meat. When you put homemade dry rub on a pork shoulder (I have my own proprietary blend) and let it marinate overnight---and then spend the next 7-10 hours lovingly tending to a wood fire that is producing a cooking temperature of roughly 225-250 degrees, you yield a product that will make a blind man see again. As you tear into that crispy crust and witness the pink "smoke ring" on that pork, you wouldn't trade the experience for all the propane in the world.
Don't get me wrong--propane grilling is fine for the experience alone. It's very convenient and relatively clean, but it is exactly like having a gas range outside. If you want to experience meat the way God himself intended--use charcoal, or better yet, smoke it.
Amen.
You may all now go in peace.
I couldn't have said it any better.... I'm even getting a little misty right now...
Your Depends are leaking.