The Great Grill Debate - Gas Versus Charcoal

The great American barbecue is a traditional way to bring family and friends together on a pleasant sunny afternoon but the sun isn't the only thing heating up these days! Over the years, there have been many heated debates about which types of grill cook meats better; natural gas or charcoal grills.

Die-hard grilling aficionados affirm that the flavor and process of cooking with charcoal grills can't be matched but with the majority of new grill purchases being gas models, there are obviously fans in that camp as well.

Tom Maley, Owner of Jack's BBQ on North Market, uses a gas based grill for his barbecue offerings. Jack's has been a Shreveport staple for more than thirty years. "When this restaurant first opened, we used to use a wood smoker. Over time, I found that we get a better result with a gas grill. In fact, charcoal can be drying to meat if left on the grill too long." Although reluctant to share any secret recipes or proprietary tips, he offers one word for keeping meat flavorful with a grass grill: marinade.

The case for gas or charcoal seems to be divided along three main points: convenience, cost and taste. Charcoal grills require quite a bit of afterwards clean up while gas grills require you to heat the grates and scrape with a wire brush. The ash residue left by the charcoal will have to be cleaned out and thrown away.

Sue Cobb with Cobb's BBQ made some transitions with their barbecue preparation as the demand required. "When we changed from a small rotisserie to a commercial sized pit, we went from charcoal to hickory wood. Hickory wood provides us with great flavor and burning capability." Cobb also advised that "you just don't want to cook over gas with no flavor" and offers the following tip: place wet hickory chips on the grill for added flavor.

Gas grills have push button starters for an instant fire; although you still have to heat it up. It will take at least 30 minutes to heat the charcoal to the required temperature. In addition, with a gas grill you can grill for longer periods of times without having to replenish the fuel. One disadvantage is if you run out of gas and don't have an extra tank, your grill cools quickly and you could sabotage your barbecue efforts.

The ability to raise and lower the heat with a gas grill gives you the option of controlling the temperature of the foods being grilled. You will never have to worry about the wind since the heating comes from below and they heat more evenly over the surface grates. With a charcoal grill, you do not have the ability to regulate the temperature and will have to rotate the food to find hot spots and then to cold spots for proper and thorough cooking.

For some, this little bit of extra work is acceptable in order to get that genuine barbecue flavor for their steaks on a grill, burgers or ribs that they swear natural gas grills just don't provide.

Shreveport resident Ronald Monsour prefers a gas charbroiler for his home cooking use. He does admit that a wood grill is best for long cooked meats such as brisket but if it's a steak or small meal, gas is his grill of choice. "We make an all purpose seasoning and homemade sauce that gives the meat distinct flavor. If you really want a good taste, marinade your meat overnight and throw the meat on an extremely hot grill. It seals in the flavor." Monsour also adds that tongs and spatulas are a better way to flip your meat to avoid penetrating the meat and losing the juices. "Be sure to let your meat sit 4-5 minutes after you take it off the grill so the juices can be reabsorbed," he adds.

When it comes to cost, the charcoal grill is much more inexpensive than a gas grill. The smaller models are great for someone with no backyard or limited grilling space.

Charcoal grills may not have the ease of natural gas grills when cooking a barbecue, but for serious barbecue connoisseurs, it's the ritual that counts. The primitive thrill of cooking outdoors will keep this debate heating up for years to come.

The Great Debate BBQ - gas over coal

The grill is a great American traditional way to bring friends and family, all together a wonderful afternoon and sunny, but the sun is not the only thing in these hot days! Over the years there have been many heated debates about what kind of grills are the best meat quality of gas or coal to cook.

Die-hard fans say, the flavor from the grill and the process of cooking with charcoal grill can be limited, but the majority of new grillPurchases of gas models, there are obviously fans in this area.

Tom Maley, owner of Jack's BBQ on North Market, uses a gas grill in accordance with its offer of barbecue. Shreveport, Jack has a staple food for more than thirty years. "When the restaurant opened, we used to use a wood smoker. Over time, I discovered that you get a better result with a gas grill can. Will dry coal, in fact, if the meat in the grid left for too long. "Although reluctant to share a secretRevenue and consulting company that offers a unique floor to keep the meat in a spicy herbal Grill: marinade.

For gas or charcoal seems to be in three main areas: convenience, cost and taste. Charcoal grill takes some "time will be divided after cleaning, gas grill on the grates and you scrape with a brush heat. The residue of ash left from the Coal Easy to clean and dispose of them.

Sue Cobb CobbBBQ Grill makes transitions in the preparation of the application request. "If we changed a little hole of a commercial rotisserie, we went from coal for the mother. Hickory Wood gives great flavor and the ability to burn." Cobb also said that, "added Do not feel like cooking with gas in bad taste" and offers the following tips: wet wood chips on the grid for the nut flavor.

Gas grill has push-button ignition for the fire immediately;Although it is still hot. It will take at least 30 minutes to heat the coal to the required temperature. Addition, a gas grill you can add grilled for a long time without the need for the fuel. A disadvantage is that if you do not have gas and not an additional tank, which cools quickly and can sabotage your efforts to barbecue.

The ability to raise and lower the heat a gas grill gives you the ability to control the temperatureFood, the grilled. You can never worry about wind, as the heat comes from below and that the heat evenly over the entire surface of the grid. With coal, have the ability to regulate the temperature and to find food in exchange for hot spots and cold spots for a proper and thorough cooking.

For some this is little work, "added acceptable to get the true flavor of barbecue for its grilled steaks or burgersBBQ ribs, the gas will not swear offer alone.

Shreveport resident Ronald Monsour prefers a Charbroil gas for its use in the kitchen house. He admits that wood grill is best for the long sausage like breast, but if it is a steak or a small meal, the gas system is its choice. "We all use spices and homemade sauce, which gives the different flavors of meat. If you want a really good flavor, toss the meat marinade overnight and the meat on the grill.Seals in flavor. "Monsour added to tongs and spatulas are a better way to avoid the meat back to penetrate the flesh and the loss of juice." Do not forget your meat rest leave for 4-5 minutes after starting the grill, so that the juice can be eliminated, "he says.

When it comes to costs, the coal is much cheaper than a gas grill. Smaller models are for someone with no backyard or limited space on the grill big.

Coal cannot the ease of gas grill when cooking, but for the serious connoisseur of barbecue is the ritual that counts. Emotions primary outdoor kitchen stay warm debate in the coming years.