This is why my gas Weber kicks all kinds of charcoal butt

[DallasCowpoke]

It's dang near 104 outside. Two of my friends and their 4 kids are coming over to swm and grill brats, burgers and boneless/skinless chicken breasts. None of these items will take more than 15 mins from start to finish.

There is no way in u-no-whar, I'm gonna spend 30-45 mins stoking a lump charcoal fire in my combo cabinet-smoker/bbq grill, when it takes my 15 yr old 3-burner Weber less than 10 mins to heat to blazing, unattended.

And I guarantee, nobody will know the difference but if they do, they better just keep it to themselves! :laugh2:

 

[vta]

Awesome. What time should I be there and do you need me to bring anything?

 

[Duane]

I love my Weber Genesis.

 

[DallasCowpoke]

Awesome. What time should I be there and do you need me to bring anything?

Now and a few hot babes!

I love my Weber Genesis.

That's what I have and yea, those things are true workhorses. So nice to be able to point to a company like that and go "AMERICAN MADE"!

 

[ROUSH8692]

I agree with the time benefits of a gas grill, but Im sure you can relate with the pro's in regards to taste when using charcoal. I really want to get both.

 

[trickblue]

It's dang near 104 outside. Two of my friends and their 4 kids are coming over to swm and grill brats, burgers and boneless/skinless chicken breasts. None of these items will take more than 15 mins from start to finish.

There is no way in u-no-whar, I'm gonna spend 30-45 mins stoking a lump charcoal fire in my combo cabinet-smoker/bbq grill, when it takes my 15 yr old 3-burner Weber less than 10 mins to heat to blazing, unattended.

And I guarantee, nobody will know the difference but if they do, they better just keep it to themselves! :laugh2:

I loved my Jenn-Air gas grill, but had to get rid of it as my porch is so high, the wind constantly blew it out...

I sold it and bought a Grand Hall T-Grill... it's gas, but cross fire infrared technology... not only looks good, but it cooks GREAT...

I love charcoal, but it can be too much trouble... throw some water and wood chips in a small smoke box and put it on the grill... you achieve the same result...

 

[Tabascocat]

I agree with the time benefits of a gas grill, but Im sure you can relate with the pro's in regards to taste when using charcoal. I really want to get both.

Add some liquid smoke to all your meats, it does wonders on a gas grill. I even use it for part of marinades.

 

[trickblue]

I agree with the time benefits of a gas grill, but Im sure you can relate with the pro's in regards to taste when using charcoal. I really want to get both.

Also... ALWAYS use Kitchen Banquet Browning Sauce on your steaks... it makes all the difference in the world. They come in these small dark brown round pyramid shaped bottles with a bright yellow top...

I pour a small container of that... mix in a little liquid smoke and I'm good to go...

Brush it on both sides of the steak... the fat as well...

 

[DallasCowpoke]

I agree with the time benefits of a gas grill, but Im sure you can relate with the pro's in regards to taste when using charcoal. I really want to get both.

I agree to an extent. Unless your using a charcoal that's made up of specific wood, and/or using wood chips on the charcoal, the difference in taste to most is almost indiscernible.

Case in point, I was doing some consulting/design work for a group in McKinney, TX that were determined to do their "Old Fashioned" burgers using a commercial charcoal grill.

Burgers were their lead product, but they weren't using "flavored" charcoal or any other product that would impart flavor to the product. All their flavor came from the meat and it's seasonings.

We set up 2 taste tests using 13 ppl in each group. First test was flavor between gas vs charcoal. Second was a "tell me which is which" scenario.

The taste part was close, but leaned slightly favoring the gas. This was do primarily to the gas cooked burgers were cooked more consistently even. The which is which was 8 to 5 identified incorrectly.

Once we crunched the numbers of cost, gas vs charcoal, coupled with the logistics of operating an "open-flame" grill in a commercial kitchen, it was no-brainer.

 

[Tabascocat]

Also... ALWAYS use Kitchen Banquet Browning Sauce on your steaks... it makes all the difference in the world. They come in these small dark brown round pyramid shaped bottles with a bright yellow top...

I pour a small container of that... mix in a little liquid smoke and I'm good to go...

Brush it on both sides of the steak... the fat as well...

Question...I use kitchen browning sauce in some sauces or slow cooking some type of meat in the oven.

But for grilling, just rub some on the meat before hand? Because I know that stuff can be overpowering. I use the kitchen browning sauce mostly to make homemade chipped beef, just pour some in the gravy.

 

[trickblue]

I agree to an extent. Unless your using a charcoal that's made up of specific wood, and/or using wood chips on the charcoal, the difference in taste to most is almost indiscernible.

Case in point, I was doing some consulting/design work for a group in McKinney, TX that were determined to do their "Old Fashioned" burgers using a commercial charcoal grill.

Burgers were their lead product, but they weren't using "flavored" charcoal or any other product that would impart flavor to the product. All their flavor came from the meat and it's seasonings.

We set up 2 taste tests using 13 ppl in each group. First test was flavor between gas vs charcoal. Second was a "tell me which is which" scenario.

The taste part was close, but leaned slightly favoring the gas. This was do primarily to the gas cooked burgers were cooked more consistently even. The which is which was 8 to 5 identified incorrectly.

Once we crunched the numbers of cost, gas vs charcoal, coupled with the logistics of operating an "open-flame" grill in a commercial kitchen, it was no-brainer.

When I bought my T-Grill, I was a little hesitant... the guy said "Let me show you something"... he took me back to their gourmet grill cooking class area and all of the chefs were using cross-fire infrared... that sold me...

Had a Weber once as well... I cooked that thing into ashes... great grill...

I realize there are purists... and charcoal IS great... but seasoning is the key if you are grilling...

Now, an argument can be made for the smoker category, no doubt...

 

[trickblue]

Question...I use kitchen browning sauce in some sauces or slow cooking some type of meat in the oven.

But for grilling, just rub some on the meat before hand? Because I know that stuff can be overpowering. I use the kitchen browning sauce mostly to make homemade chipped beef, just pour some in the gravy.

Just brush a layer on and go... no slow cooking... Always remember to pull your steaks out and let them achieve room temp before you cook them... that is another key... you can brush the browning sauce on any time during the process....

Grilling a steak fresh out of the fridge will rarely get good results...

My middle son invites his buddies over every January for his birthday and I grill them steaks. They always want to come because they love my steaks. I've shared that with many of their dads and now they use it as well... also great on salmon...

 

[Illini88228]

Charcoal is all about enjoying the ritual. If you enjoy working with the charcoal itself, it's worth it. If you're just trying to grill up some burgers, and you want to get done with it and eat, go gas.

 

[Tabascocat]

Just brush a layer on and go... no slow cooking... Always remember to pull your steaks out and let them achieve room temp before you cook them... that is another key... you can brush the browning sauce on any time during the process....

Grilling a steak fresh out of the fridge will rarely get good results...

My middle son invites his buddies over every January for his birthday and I grill them steaks. They always want to come because they love my steaks. I've shared that with many of their dads and now they use it as well... also great on salmon...

Thanks, good to know about the salmon as well

 

[1fisher]

Charcoal is far superior to gas but for quicker meals gas is the way to go.

I grilled salmon last night on gas with mesquite wood chips and it was great. Of course, my homemade Dill Sauce put it over the top!!!!!!!

 

[rantanamo]

liquid smoke? Browning sauce? Do you live in Texas?

 

[TheDallasDon]

Yo bro, throw some charcoal in a chimney! It takes like 2 min before the charcoal turns red hot and ready 2 go.

 

[trickblue]

liquid smoke? Browning sauce? Do you live in Texas?

So you use no seasoning? THe browning sauce doesn't really have any flavor, it just makes the meat a good thick rich color...

 

[JBond]

Does anyone have experience with Beefeater grills? I'm considering that or saving some money and going with a Weber Genesis.

My POS 10 year old Charbroil rusted out.

 

[CowboyMike]

I'd rather spend the extra time. Nothing compares to the taste charcoal or wood chips bring. I'll take that over a gas grill every time. Otherwise, why even grill outside? There's no point if your not going to get the flavor.