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BBQ'ing..Gas or Briquets

Charcoal, 8 bottles of lighter fluid, 3 pounds of trinitrotoluene, a splash of nitroglycerine, 2 scoops of plastique and a meager handful of octanitrocubane. No gas, it ruins the flavor.
 
I'm generally impatient so I prefer gas, although charcoal was nice when I had a yard in college and we'd just hang out in the back yard for a few hours.

Also my new apartment just has a small balcony, so gas is all we're allowed.
 
Mesquite Charcoal_____:thumbsup::thumbsup:
The only way to go.
Gas just doesn't have the BBQ flavor if you ask me, and you did!
 
I like charcoal, but I tend to grill a lot, so gas it is. Buying charcoal all the time would get too expensive, and the setup time just isn't worth it to me.
 
<Harry Carray on Bob and Tom>
What the hell with those fancy gas grills with their flame jets and hot tiles
gimme a rusted out Weber with one leg missing any day. Sounds like Bill Veeck,
a old burned out one legger. Hey, you know the secret is to start a fire that will stay lit
and burn evenly. Don't be stingy with the charcoal, make a pile as high as a midgets ass, then
fill a baggie with lighter fluid, if you don't have a baggie use a condom. Unlubricated for Christ's
sakes, you're gunna eat the burgers not screw 'em.
</Harry Carray on Bob and Tom>
 
for barbecue i prefer a nice pecan, though mesquite is commonly used around here. hickory and applewood are also common.
 
also....does OP know that "BBQing" does not mean cooking hamburgers and hotdogs on a grill? that's called grilling. look it up. you grill on a grill, not a "BBQ"

In fact, the only way to BBQ, which involves slow cooking for an extremely long time, is with coals (preferably not briquettes) A pig should take upwards of 12-16 hours....or more, for a real BBQ.

grill

BBQ
"True" BBQ 😉

BBQing
(don't know why the link is effed; but it still works)
grilling
 
Originally posted by: 0roo0roo
do they make half and half? gas that youcan toss a few briquets in for flavour
Click to expand...

Yes. Although the one I was ----->||<------ close to purchasing this summer was gas, but it had a pan for putting in wood chips. I'm quite convinced that for casual grilling of steaks, etc.; that it was the best of both worlds. Slight trade-off on convenience with the slight extra cleaning, and very slight trade off on flavor vs. using charcoal.
 
BBQ I use charcoal and fruit/hard woods or all fruit/hard woods, depends on mood. Apple and pear are my favorites with a touch of oak for a bite.

Grilling on the other hand use whatever works the best for me for what I'm trying to do.

Why? Depends on what you like and what you're trying to do, what rub your using and what flavor of smoke you want. Sharp smoke wood (hickory and mesquite are WAY over the top) = sweeter rub, sweet smoke wood = spicy rub.

I can't stand BBQ made with hickory only, just doesn't taste right. And mesquite - forget about it, meat is ruined.
 
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