Quote:
Originally Posted by Jimbo
It sure is. I'm seriously considering converting back. Charcoal is not dirty. Like many here, I bet, we grew up with "cookouts" using charcoal. Smelled great, added flavor and after you were done you could dump the coals in the fire pit and crank up the caveman TV. Back when I was a kid, grilling was something my father told me the police would do to make me tell the truth if I got arrested for lying (which apparently I did alot).
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Well, I cook on my charcoal grill probably 100 times a year; used to do some BBQ competitions, no more.... I'd say it's a dirtier process than cooking with gas, meaning my hands get a lot dirtier. That's a small price to pay for the flavors. You can also buy different kinds of wood chips at places like Home Depot and Ace Hardware (mesquite, hickory, oak, apple, etc...)...throw a handful of that stuff on the fire when cooking steaks, burgers, chicken...for my $$, you can't beat a little bit of smoke flavor infused into the food. Easy to do ribs too, and you'll never want them any other way. With a Weber charcoal grill, you could easily cook ribs that are better than any of the chain restaurants like Chilis, and even better than some places that call themselves "BBQ", when all they do is boil the ribs and smother them with sauce.
Charcoal, or wood, is the way to go...
Hybrid Mode
