What sort of grill

[Jaxxson Mayhem 0]

 

 

 

These are pretty cool.

[Guest Smues]

George Foreman for life.

[PUT THAT DICK IN MY MOUTH! 0]

[PILLS! PILLS! PILLS! 0]

[Guest Czecherbear]

George Foreman for life.

For convenience, yes, but great grilling only comes from charcoal. That's common sense.

[Dandy 0]

Hickory says hello, Speedy Gonzalez.

[Guest Czecherbear]

Ooh, good point. I've never tried grilling with hickory, but I've enjoyed the results of others' work. What I was getting at is that you can't grill with propane or electric.

[Maztinho 0]

Ooh, good point. I've never tried grilling with hickory, but I've enjoyed the results of others' work. What I was getting at is that you can't grill with propane or electric.

 

 

 

 

 

AAAAAAHHHHHHH!!!!!

 

 

[CanadianGuitarist 0]

George Foreman for life.

For convenience, yes, but great grilling only comes from charcoal. That's common sense.

 

Fuck that noise. I'm not here to get into the endless propane-charcoal debate, but to say ONLY charcoal = great grilling is absurd.

 

For the record, when you and my buddy Baron had your online slapfight over video game music in September, I used the following analogy:

 

"Arguing with Czech online, with an edit button? That's like playing golf with Tiger and giving him mulligans."

Well, Czech - the great thing about golf? I'll never throw a fastball like Roy Halladay, I'll never skate like Patrick Kane. But I've hit 300 yard drives, I've made birdies - I'll argue for propane here.

[Dandy 0]

Any grill that allows you to cook with an open flame will suffice if you use the right seasonings and cook it to the correct specifications. Charcoal grills take a little more effort due to not being able to control the flame with a dial, and you have the built in flavor of the charcoal. Hickory, especially in smokers, adds much better flavor than charcoal in my opinion, but you don't necessarily want everything you cook to taste like hickory. The same goes for charcoal, as all of the meats, veggies, etc. can all taste similar, and can have that "almost burned" hint to it if you are not careful.

 

There is nothing wrong with a gas grill, it is just looked down upon by traditionalists because basically anyone can do it with a modicum of success. For me, I have a gas grill due to my location (I have not had a yard in almost 6 years). When I get my house, I will have a gas grill for convenience and foods that do not need charcoal or hickory flavoring, a basic charcoal grill, and a smoker. To me, grilling and barbecue is the pinnacle of cooking, and I have made lots of unconventional meals on grills.

[Guest Czecherbear]

"Arguing with Czech online, with an edit button? That's like playing golf with Tiger and giving him mulligans."

Well, Czech - the great thing about golf? I'll never throw a fastball like Roy Halladay, I'll never skate like Patrick Kane. But I've hit 300 yard drives, I've made birdies - I'll argue for propane here.

At no point do I understand what you're trying to say. What am I missing here? Are you saying that you're going to argue with me about grilling which is tantamount to playing golf with Tiger Woods? What? I don't even care that much. And I've never used the edit button without noting that I did, as per staff policy, I'LL HAVE YOU KNOW.

[CanadianGuitarist 0]

"Arguing with Czech online, with an edit button? That's like playing golf with Tiger and giving him mulligans."

Well, Czech - the great thing about golf? I'll never throw a fastball like Roy Halladay, I'll never skate like Patrick Kane. But I've hit 300 yard drives, I've made birdies - I'll argue for propane here.

At no point do I understand what you're trying to say. What am I missing here? Are you saying that you're going to argue with me about grilling which is tantamount to playing golf with Tiger Woods? What? I don't even care that much. And I've never used the edit button without noting that I did, as per staff policy, I'LL HAVE YOU KNOW.

 

Tiger Woods is very good at golf, to the same degree that Czech is very well-spoken and good at arguing.

 

I am not Tiger-Woods good, but there've been times when I've successfully mimicked facets of his game, which can't be said of weekend athletes in any other sport. If I can pull a rabbit from my hat twice a season and hit the ball 300 yards, I can pull a rabbit from my hat to prove my point to you.

[CanadianChris 0]

You used a golf analogy in an argument with Czech. I submit you've already lost.

[Guest Agent of Oblivion]

The quality of meat far outweighs the source of the flame. Dandy wins the thread.

[Guest Vitamin X]

I agree wholeheartedly with Agent. The meat's what's important.

 

I like anything with an open flame, but I've been partial to charcoal in the past before.

[NoCalMike 0]

I have a simple Weber charcoal grill. It works like a charm and will accompany me to the tailgate of the Redskins/49ers game later this season.

 

 

[Red Baron 0]

The broiler that we use at work to cook Steaks and Burgers blow. Like most propane grills they have their hot spots and mass quantity during peak times hinders the quality of the product.

 

I haven't used Charcoal in a while and my dad has one at his place. It's a relic but man there is nothing wrong with a quality steak coming off the stones. What is also best that I like is it gives a nice smoke flavour when its done.

 

Propane I find works best with Chicken and Vegetables. Charcoal with Beef, Potato and Fish. I'm not a fan of Pork on the BBQ though.

[Guest Agent of Oblivion]

Take back what you just said about BBQ Pork.

 

Best.

 

Pulled motherfucking pork sandwiches. Vinegary sauce. Oh my god.

[Maztinho 0]

Take back what you just said about BBQ Pork.

 

Best.

 

Pulled motherfucking pork sandwiches. Vinegary sauce. Oh my god.

 

I went and saw my kid and we went to the North Carolina State Fair... I had a pulled pork sandwich for the first time in my life. I can attest that they are awesome.

[Guest Vitamin X]

I had the most disappointing pulled pork slider of all time last night. It was offered dry with no sauce whatsoever- at least give me some fucking BBQ. What the fuck is that. At least the Belgian style fries they offered on the side with a garlicky peppery ketchup concoction more than made up for it.

[NoCalMike 0]

BBQ Baby Back Ribs....mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

 

I like BBQing the big beef rips too, because you can basically spice em up with your rub of choice, place em on the grill and just come back in an hour or so.

 

I've done tons of Tri-Tip and once, a 20 lb. Brisket. That was a chore, but well worth it.

 

And when working with Chicken, my personal preference is chicken w/bone. Boneless chicken has to be watched over constantly or you run the risk of drying it out. Chicken on the bone however, glazed w/some bbq stays moist unless you totally neglect it.

 

I need to work on improving my seafood grilling though. My wife bought me a skillet made especially for bbq grills. I've done oysters and clams, but those are simply, just place them and wait for the shells to open.

[Guest Vitamin X]

Boneless anything is a total waste. Most of the flavor is in the bone! Which is why you can re-use that ish for making stock/broth later.