That's what wood is for. Charcoal is what you have left over when you're done with the wood, and you throw that away.
Theres actually some pretty cool ways of grilling meat directly on coals, but you have to make sure the charcoals aren't the lighter fluid or any thing else soaked type https://www.youtube.com/watch?v=Q5y2voEWJ6U comes to mind specifically
Theres actually some pretty cool ways of grilling meat directly on coals, but you have to make sure the charcoals aren't the lighter fluid or any thing else soaked type https://www.youtube.com/watch?v=Q5y2voEWJ6U comes to mind specifically
That's acceptable. The kind of charcoal I am against is the little chemical lumps people buy in bags at walmart and so on. Those things are awful and I'd sooner use newspaper to cook than those things. Propane is where it's at.
That's what wood is for. Charcoal is what you have left over when you're done with the wood, and you throw that away.
Errrr... Are you saying you grill meat over the open fire? That's when you get soot all over it and burn it, you know. You're supposed to grill meat once the fire dies down, leaving nothing but hot smoldering coals in the grill. Those generate heat and (tasty!) smoke, but not ash and soot that open fire does.
Errrr... Are you saying you grill meat over the open fire? That's when you get soot all over it and burn it, you know. You're supposed to grill meat once the fire dies down, leaving nothing but hot smoldering coals in the grill. Those generate heat and (tasty!) smoke, but not ash and soot that open fire does.
Basic BBQ 101, baby. For quality BBQ, always go wood and coals and not some gas from some propane peddler. I'm still a greenhorn but I know that much.
Wow, what kind o' war did I start this time? (lolz)
For your information, we don't have those so-called "chemical lumps" over here where I am, so I assumed we were using wood charcoal (since it's the only kind of charcoal we have over there). The boon of living in a developing nation, I guess.
And, yeah, you're not supposed to grill it on an open fire!
...and you just disqualified yourself from having a valid take on the cooking of meat =)
Why? Propane is controllable heat, and is appropriate for 90% of average backyard cooking. Propane should be your go-to source of heat, unless you are doing something special.
Edit: This does NOT cover SMOKING, which is different from GRILLING. For smoking, only wood/wood charcoal is acceptable.
Why? Propane is controllable heat, and is appropriate for 90% of average backyard cooking. Propane should be your go-to source of heat, unless you are doing something special.
Edit: This does NOT cover SMOKING, which is different from GRILLING. For smoking, only wood/wood charcoal is acceptable.
Even if you dont Smoke the meat, the meat still receives taste from the smoke. Gas grilling is just glorified electrical grilling and more or less equal to pan frying.
I guess the meat we ate there, thin enough to be immersed in the sauceThat ticks me off!! Take me there during this trip!!SizzzShhzzOooh, that looks so yummy!♡This is tasty in its own way, but I think it's a bit off.I guess so.GrowrrrrrHaving lemon steak at a certain hotel...Hm? What's wrong?is how we imagine lemon steak to be.Take-Along Monster