Grilling out> Charcoal or gas?

Grilling out> Charcoal or Gas?

  • Gas

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  • Charcoal

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  • I never grill out

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When I want or have to do a quick job, the Weber gas grill gets called into play, but when I have the time, and I want the best, the Weber charcoal kettle gets the call.



The deep-fried turkeys are also really tasty, but the clean-up is a bear. Also, since I only do a deep-fried turkey once or twice a year, the cost of the oil can be a real pain. Besides, the turkey tastes better from the kettle. But, for a nice change of pace, the deep-fried turkey has its place.:cool:
 
funny how you start a off topic thread like this and think that there will be a few replys, then you get 2 pages worth LOL whay a great forum:)
 
IMO unless you spend a fair amount of money to get a quality gas grill they just arnt worth it, whereas you can get a dirt cheep charcoal grill and it will work just fine
 
I have to reply gas. I will say that I prefer the taste of charcoal, but not enough to make it worth the extra time for me personally. For a lot of people it is, and I can understand that. When we built our new house earlier this year, one of the first things I added was a gas line on the patio so that I never have to get a refill again.
 
If i'm cooking steak i use charcoal. Most everything else i use gas. Usually i make a foil packet with potatoes, carrots and onions and put it on the gas grill, on low for about an hour. Then start the charcoal about 15 mins later, for the steaks, and they are done at the same time. Works for me.
 
Slightly off-topic



Anyone else use CharCrust on their steaks? I love this stuff on my steaks.



Here is a favorite recipe for grilled salmon that I also like a lot.



Marinade

1/4 cup Chardonnay

2 tbsp teriyaki sauce

1 tbsp Lea & Perrins

2 tbsp lemon juice

2 tbsp brown sugar

1 tbsp mustard



1 1/2 - 2 lb. salmon filet



Prepare marinade and pour over salmon in a non-reactive dish and let set for 20-30 minutes refrigerated.



Place salmon in wire basket and season with coarse sea salt, fresh ground pepper and parsley flakes.



Put on medium heat (350°) grill. After 7-8 minutes turn filets and continue cooking for another 7-8 minutes or until the fish is light pink and flaky. Do not overcook.



Serve immediately with a chilled glass of Chardonnay.



I like to serve the salmon over Rice-o-roni herb and butter rice. This is a good pairing with the fish and also keeps the salmon hot while dining.



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So I grill all year round, no reason to put the grill away in the winter. I guess I grill 2-3 times a week. Nothing like a good grilled rib-eye or New York strip in the dead of winter.



I prefer wood fires but charcoal and gas are still better than cooking in a pan, IMO.



Some of my other grilling favorites are Cornish Game Hens, Pork tenderloins, Vidalia onions with bacon, whole Hams, Shrimp, and Baby-back ribs.
 
I had a Weber Genesis gas grill for ~15 years that is still going strong at the ranch for when its too late to wait to fire up a true mesquite fueled fire! :2thumbs:

I loved the Weber, and miss the ease of gas, but nothing compares with a real mesquite fueled grill.

Also, with the new match-light style charcoal, its almost as fast to use charcoal as gas.
 
Now this is an old thread started by a missed member! Redcarguy! If you're reading, come back and say hello!



It's wood or nothing for me. I use white oak most of the time. Other times I use lump coal with white oak and sometime lump coal with mesquite or applewood or whatever else I have around. I love to grill and my family loves it when I do. During the summer months I grill a lot as we have a vintage O'Keefe and Merritt stove that heats the house some awful when the oven is on.



I like my steak just about medium by the way.
 
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