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  #1  
Old 05-19-17, 09:33 AM
Arrogate Arrogate is offline
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Gas charcoal other

What do you prefer to use when cooking meat?
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  #2  
Old 05-19-17, 09:41 AM
lotr10 lotr10 is offline
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Gas.

I can get 90% of the flavor with about 25% of the effort. For me Charcoal is a pain in the neck to get started, bring up to heat and then shut the heat off. I also like the temperature control gas gives me versus charcoal.
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  #3  
Old 05-19-17, 09:52 AM
4cards 4cards is offline
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...Gas
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  #4  
Old 05-19-17, 10:05 AM
Zunardo Zunardo is offline
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Never used a standalone gas grill but it looks intriguing. I guess I like the way those grills look, with the sideburners and prep tables.

The house I live in came with a built-in gas grill in the backyard, which we did use from time to time until it rusted out and we had it removed.

My father bought a gas grill two years ago, which I had to put together for him. The two hours of aggravation that caused me (not helped by my father hovering over my shoulder the whole time to make sure I did it right) made me not want to get one. In fairness to my Dad, he does use his a lot and likes it.

Last edited by Zunardo; 05-19-17 at 10:23 AM.
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  #5  
Old 05-19-17, 10:13 AM
afwpatfire afwpatfire is offline
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I prefer charcoal, but gas is much easier.

If I'm gonna go with charcoal I usually just fire up the smoker.
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  #6  
Old 05-19-17, 10:16 AM
eastisbest eastisbest is offline
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Guest cook.
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  #7  
Old 05-19-17, 10:27 AM
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Auggie Auggie is online now
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Charcoal only and I do a lot of grilling/smoking.

The primary reason is for flavor and it is not that much more difficult for me to get the grill prepared. It's not hard to to start it up and after 4-6 uses I clean out the ash and it is not that nasty, better than dealing with the gunked up burners on a gas grill. I also like the fact it stays hot after I have finished cooking as that process continues to season the grill and adds to the flavor. Nothing more gross than seeing cold food stuck on a gas grill because everyone always cuts the heat off right away after finishing the cooking process, you never see that on a charcoal grill as it cooks off while those coals are cooling down and it really adds to the flavor. I have a couple different types of charcoal that I use depending on meat and length of time on the grill, not an option with gas. I also like to smoke and can do some items easily on a charcoal grill using soaked wood chips while gas cannot do this in an easy manner.
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  #8  
Old 05-19-17, 11:36 AM
Sig Hansen Sig Hansen is offline
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I grill out 1-3 times a week and use gas. I don't want to spend half an hour waiting for the charcoal to heat up.
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  #9  
Old 05-19-17, 11:39 AM
zeeman zeeman is offline
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I've had an infared gas grill for the last two seasons and love it. You can put wood chips or some charcoal right on the grates for flavor and it cleans up so easily by just turning it on high after cooking. It would take real effort to burn anything on these grills and the food cooks very evenly. Used to be a charcoal snob but honestly, a good gas grill is hands down better IMO
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  #10  
Old 05-19-17, 11:52 AM
nutsnbolts nutsnbolts is offline
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If I'm in a hurry or grilling burgers, or something similar, where the taste isn't affected much by the length of time on the grill - gas.

For steaks, chops, ribs, loins, etc - charcoal.

For large quantities of chicken (like 150 or more leg quarters or 100 or more halves) for big family occasions - wood. 1" to 4" diameter firewood - preferably with some of it being from a fruit tree.
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  #11  
Old 05-19-17, 11:55 AM
WinstonSmith WinstonSmith is offline
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Gas. It's practical.
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  #12  
Old 05-19-17, 12:06 PM
Descartes Descartes is offline
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Propane and propane accessories, I tell you what.
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  #13  
Old 05-19-17, 12:09 PM
WinstonSmith WinstonSmith is offline
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Pboy made a funny.
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  #14  
Old 05-19-17, 12:19 PM
Arrogate Arrogate is offline
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I like my steaks rare so they aren't on the grill very long at all
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  #15  
Old 05-19-17, 01:05 PM
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eastside_purple eastside_purple is offline
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My dad says butane is a bastard gas.
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  #16  
Old 05-19-17, 02:19 PM
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  #17  
Old 05-19-17, 05:09 PM
nutsnbolts nutsnbolts is offline
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Quote:
Originally Posted by Arrogate View Post
I like my steaks rare so they aren't on the grill very long at all
I prefer a medium rare steak.
Leads to the next question. How to grill.
Thickness 1.5 - 2 inches
Heat 180 - 200 degrees
Time 10 - 15 minutes per side
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  #18  
Old 05-19-17, 05:13 PM
kingdaddy kingdaddy is offline
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Quote:
Originally Posted by Sig Hansen View Post
I grill out 1-3 times a week and use gas. I don't want to spend half an hour waiting for the charcoal to heat up.
and it gives you an extra 1/2 hr of quality time time with your kitty cat. win/win for you
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  #19  
Old 05-19-17, 06:28 PM
cabezadecaballo cabezadecaballo is offline
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haven't seen that^ for a bit
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  #20  
Old 05-19-17, 06:29 PM
cabezadecaballo cabezadecaballo is offline
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Gas, charcoal, and sometimes wood. All good.
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  #21  
Old 05-19-17, 07:07 PM
Uncle Ted Uncle Ted is offline
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Quote:
Originally Posted by Sig Hansen View Post
I grill out 1-3 times a week and use gas. I don't want to spend half an hour waiting for the charcoal to heat up.
I like waiting. Beer time and relax. I like the whole process of grilling with charcoal.
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  #22  
Old 05-19-17, 07:09 PM
Uncle Ted Uncle Ted is offline
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Quote:
Originally Posted by nutsnbolts View Post
I prefer a medium rare steak.
Leads to the next question. How to grill.
Thickness 1.5 - 2 inches
Heat 180 - 200 degrees
Time 10 - 15 minutes per side
Huh? Heat to 450 and carmelize the outsides. 3 min per side if they are 1.5" thick. Obviously that is with room temp steaks.
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  #23  
Old 05-19-17, 09:41 PM
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PantherVOR PantherVOR is offline
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Charcoal for me. With a chimney it takes about 15 minutes to get the charcoal going and I think the flavor is just better.

Last edited by PantherVOR; 05-19-17 at 10:10 PM.
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  #24  
Old 05-20-17, 11:27 AM
the_big_toe the_big_toe is offline
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Quote:
Originally Posted by lotr10 View Post
Gas.

I can get 90% of the flavor with about 25% of the effort. For me Charcoal is a pain in the neck to get started, bring up to heat and then shut the heat off. I also like the temperature control gas gives me versus charcoal.
+1 I get why some prefer charcoal, it's just that on most days I don't have the time to take on the hassle.
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  #25  
Old 05-20-17, 11:30 AM
the_big_toe the_big_toe is offline
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Quote:
Originally Posted by Descartes View Post
Propane and propane accessories, I tell you what.
"Taste the meat, not the heat."
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  #26  
Old 05-20-17, 11:33 AM
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eastside_purple eastside_purple is offline
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Quote:
Originally Posted by the_big_toe View Post
+1 I get why some prefer charcoal, it's just that on most days I don't have the time to take on the hassle.
Same. My brother uses charcoal, so I'm more than happy to drink his beer while we wait.
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  #27  
Old 05-21-17, 07:07 PM
domi domi is offline
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Lump charcoal for me. Have a couple beers while it gets going and enjoy life. If I'm in such a hurry that I don't have the time for that I'll go to the local bar & grille and eat there.
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  #28  
Old 05-21-17, 07:46 PM
afwpatfire afwpatfire is offline
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Quote:
Originally Posted by Uncle Ted View Post
Huh? Heat to 450 and carmelize the outsides. 3 min per side if they are 1.5" thick. Obviously that is with room temp steaks.
Yeah, was gonna say something too. Your method is the way to go.
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  #29  
Old 05-21-17, 08:02 PM
ronnie mund ronnie mund is offline
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Stove top for steaks.
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  #30  
Old 05-21-17, 08:23 PM
gneiss rocks gneiss rocks is offline
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Quote:
Originally Posted by ronnie mund View Post
Stove top for steaks.
Yea, and well done with extra ketchup!
You do know that every respectable chef worth his weight will hork a loogy on that crap before it hits your plate...pretty sure it's state law in Texas. I heard uncle Donny likes them the same way.

Last edited by gneiss rocks; 05-21-17 at 08:34 PM.
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