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Discussion in 'Food Forum' started by Sixgun_Symphony, May 17, 2004.
If it ain't smoked, it ain't BBQ!
You're right. It's not barbecuing. It's grilling. True barbecue takes hours and hours to do and get done at a lower temperature. Barbecued ribs falling off the bone are a good example.
Smoking is much closer to the original method of barbecuing.
I like both barbecued and grilled.
The point is: it's 5:30 on a Monday night and you want to have a steak dinner at 6:00.
Charcoal ain't BBQ either. But if you just mean cooking over an open flame and having a nice hickory flavor, it's not exactly rocket science to produce hickory smoke in a gas grill. ;f
gas has it's advantages;
> cleaner with less pollutants
> cleaner & quicker clean ups ( less waste to dispose of )
> can produce a hotter flame than a wood burning fire
> and produce higher heat quicker vrs a wood burning fire
But I love the flavor that wood or lump charcoal produce and no gas burning grils can produce a equal flavor.
If it anin't got smoke, it ain't BBQ.
Thank you Hank Hill;f
;f ;z ;f ;z
Truer words were never spoken! We have a gas grill and we love it! POOF! It's lit and hot and ready to go.
It's easy to add smoke to a gas grill. You can take your woodchips and wrap them in foil and poke holes in it for the smoke to escape. Or...... you can do like I did, go to Walmart and buy the steel bok with slotted lid. You place your wood chips in there and let it smoke. Beer can chicken comes out perfect.;f
I have a cast iron smoker box in my grill. It's 8"x4"x2" with vents on top. You load it up with a few hickory/mesquite chips as you heat up the grill. In five minutes you have that smoke flavor with the control you get from gas.
My barbeque food tastes great. Never had a complaint.
If your thinking of smoking, that's just a longer process. My smoker unit also uses gas and smoke chips, just a lower temp for much longer period of time.
You wouldn't want to make steaks in a smoker. You'd get jerky. I'm not going to smoke a turkey breast on the grill either. That's for the smoker.
Use the right tool for the job.