Text 6490, 75 rader
Skriven 2008-05-04 10:36:48 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Gas Grill 251
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ML> Anyhow, if you haven't been
ML> thrilled with the idea of gas grills before, why bother:
ML> charcoal or wood grilling is better anyway.

DSh> That is a matter that is personal preference.   

Only partially.

There are noticeable differences in the way that charcoal grills
and propane grills cook.  Charcoal grills _are_ better at true
grilling than propane.  The personal preference comes from which
of the final results you prefer.

Charcoal grills burn hotter than propane.

In a charcoal grill, the flavor includes the smokiness of the
wood you are grilling over.  In a propane grill, the smokiness
is solely from incinerated fat and meat juices unless you add
additional smoking wood or chips.

Charcoal provides a dry heat; it's carbon.  Propane is a hydrocarbon.
When it burns, the "hydro" part is released as water vapor.  That
produces subtle but noticeable differences in the way the food comes
out.

DSh> I've heard plenty of people say you should only cook over coals 
DSh> from hickory, others equally strong on saying nothing but 
DSh> Kingston charcoal.

I've heard of people saying that hardwood charcoal is better, but 
nothing so specific about the species of wood!  

Here again though, there are distinct differences in the way the 
material burns.  To me, they are both useful in different ways.

Charcoal is less dense than briquettes.  It burns hotter and more
fiercely, and more quickly.  When it burns through, it leaves fine,
feathery white ash.  I prefer it for direct cooking because the
high heat and true woodsmoke flavor is better for cooking meats.
Searing meat doesn't "seal in juices" 'tis true, but color makes
flavor - and charcoal sears and colors quickly.

Briquettes are compressed and dense, and loaded with additives
such as saltpeter which help regulate and control the burn rate.
It burns slower, more evenly, and at a bit lower temperature than
charcoal.  When burned through, it leaves a coarse granular grey
ash.  I find it less desirable for direct cooking because sometimes
the additives add a kind of chemical-y taste, but the slow even
heating is very valuable to me when I use my grill as an oven.
(I'll be making a lasagna this week on the grill, and posting the
recipe and technique so keep an eye open for it! [g])

DSh> I've had charcoal grills.  I have a propane grill and like 
DSh> it better.   It is much more controllable and adjustable than 
DSh> charcoal fuel was.

I like my propane smoker because I value the humidity it provides to
the smoking chamber, but after many years of owning propane grills
I've returned to using charcoal and don't think I'll be going back.
Not just because propane is at an alltime high price, but because
with a little practice and experience, cooking over charcoal is not
that hard to control or adjust.  One way is to bank your coals 
more heavily on one side of the grill than the other, or more in
the center of the grill and less (or none) around the edges. You can 
use the graduation of heat to your advantage that way.  I admit that
it's not as easy as turning a dial, though. [g]

---
http://davescupboard.blogspot.com/ - Dave's Cupboard - Food and 
Restaurant Reviews; If I post it here in NCE, you'll find it 
blogged with photos at Dave's Cupboard.

http://bacon-labels.blogspot.com/ - A gallery of bacon package labels.
(The extra shelf in Dave's Cupboard.
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)