close

Privacy guaranteed - Your email is not shared with anyone.

dont hurt me for this

Discussion in 'Food Forum' started by walpur6isknight, Feb 20, 2005.

  1. walpur6isknight

    walpur6isknight psychonaut

    Messages:
    240
    Likes Received:
    0
    Joined:
    Jan 31, 2005
    Location:
    Psychonauting around
    gas or charcoal grill?
    im a charcoal guy myself!
    just curious about how everyone feels about this.
    edited to add--btw, i had someone tell me once that mustard was originally intended to disguige the flavor of meat that had gone bad, is this true?
     
  2. Cross-X

    Cross-X CLM

    Messages:
    1,033
    Likes Received:
    0
    Joined:
    Jan 1, 2005
    Location:
    Boston, MA
    Hardwood charcoal, all the way. Gas is best only if you are in a huge hurry, and are willing to sacrifice a whole lot of taste.

    My favorite way to cook outdoors is barbeque in my Weber Smoky Mountain water smoker. Mmmmmmmmmmmmmmm.

    D.
     

  3. NRA_guy

    NRA_guy Unreconstructed

    Messages:
    1,706
    Likes Received:
    1
    Joined:
    Jun 20, 2004
    Location:
    Mississippi, CSA
  4. Rabid Rabbit

    Rabid Rabbit

    Messages:
    4,264
    Likes Received:
    665
    Joined:
    Nov 22, 2004
    Not sure about mustard, but I know many relishes were.
     
  5. walpur6isknight

    walpur6isknight psychonaut

    Messages:
    240
    Likes Received:
    0
    Joined:
    Jan 31, 2005
    Location:
    Psychonauting around
    a friend had stated that to me at one point. the mustard situation. given his intellect, it seems highly believable. hes mr. factbook. hes a very well rounded individual indeed.
     
  6. noway

    noway

    Messages:
    8,735
    Likes Received:
    7
    Joined:
    Dec 14, 2000
    Location:
    Davie "Cowboy" , FL
    wood or lump charcoal for me.

    as far as mustard, it good for holding the dry rubs and seasonings on the meat. Very commonly used by professional BBQ chefs and has nothing todo with disguising the meats favor. Actually when you slow pit BBQ a pork shoulder that use mustard as the based, you don't even taste the mustard. The dry rubs and smoke takes lead over the mustard.
     
  7. Rabid Rabbit

    Rabid Rabbit

    Messages:
    4,264
    Likes Received:
    665
    Joined:
    Nov 22, 2004
    Noway, I believe walpur6isknight is asking about a time well before refrigeration and sanitation. I have some experience with cooking 17th - 19th century recipes, some of which were for disguising or at least making palatable, rancid leftovers. Most of those recipies called for vinegar which is a componet of most mustards. I don't think eating rancid or spoiled foods, was a habit or occured often. I would like to think if somebody had too much food that spoilage is a concern they would preserve by smoke, pickle or salt cure the excess.
     
  8. XD40FAN

    XD40FAN

    Messages:
    200
    Likes Received:
    4
    Joined:
    Nov 6, 2004
    Location:
    Reno/Sparks, NV
    Both!

    I think both gas and charcoal have their places in cooking. Why tie yourself down to just one?
     
  9. S2nd

    S2nd One happy cat

    Messages:
    284
    Likes Received:
    0
    Joined:
    Jan 28, 2003
    Location:
    CA. Yeah, I know...
    Gas, `cause I'm lazy and I admit it... I mean, Taste the meat! Not the Heat!!!
     
  10. scowan007

    scowan007 memberrific!!!

    Messages:
    694
    Likes Received:
    0
    Joined:
    Jun 17, 2002
    Location:
    45.8 N, 108.5 W
    Charcoal is better if you have the time. I liver in apt. so no charcoal allowed. Weber gas grill is pretty good option. Wish it got hotter, though. I want a gas grill that will get over 650 degrees to sear better.
     
  11. PDogSniper

    PDogSniper

    Messages:
    850
    Likes Received:
    0
    Joined:
    Dec 29, 2000
    Location:
    Southwest Michigan
  12. kool aid

    kool aid MR.10mm

    Messages:
    85
    Likes Received:
    0
    Joined:
    Apr 7, 2004
    Location:
    New York
    I use a gas grill (convenience) but I always throw a few blocks of mesquite on there just to give it some of that smokey kick.
     
  13. chiefb

    chiefb

    Messages:
    65
    Likes Received:
    0
    Joined:
    Dec 18, 2004
    Location:
    IA
    [​IMG]

    Phoenix Gas

    This is the trailer I made for my custom cooking business.
    Also have one in stainless on my patio.
    www.phoenixgrill.com

    I also have 'old smokey' in the background.