Posted on 05/03/2015 11:54:08 AM PDT by Extremely Extreme Extremist
No comparison on flavor. Period
Those are pretty expensive aren’t they?
Maybe when we get a new dictator I’ll be able to afford one.
Awesomely expensive too,
do yourself a favor and get a plain ole Weber.I am on my 3rd one in 30 years and will do it again even though they have cheapened.No more wooden handles or handles on both sides of the base or white wall tires but the 360 degree heat process is the same.
I have done turkeys,goose,ducks,1/2 piglet and all indirect and it is the ult.
What is so wonderful about the BGE? It’s certainly expensive enough.
Im about to send 3.26 lbs of extra meaty baby backs to the charcoal Gods.. I hope they send it back nice and tender.. A mild Kinder sauce will be applied along the way as the ribs head to the gastric chamber of hell.. No bones about it. ;-)
Mary Ann, Bailey Quarters and Charcoal
Charcoal.
For ribs? Low and slow. Charcoal. For a quick dinner, gas is OK. But there is nothing like the taste of meat cooked over hardwood coals.
Mmmm, I wouldn't say that. T-bone steaks need no flavor but their own. Properly aged, and over gas-fired charcoal briquettes, about 12" away. Sear to desired depth/heat of meat, and serve immediately with knife, fork, and roasted potato.
However, chicken is another story. Fresh-killed, and iced; never frozen. Halves grilled over charcoal burned long enough to produce hot embers, sousing the halves while grilling them with Cornell formula white sauce. The halves on wire racks about 36" away from the charcoal bed, with the sauce drippings fuelling the embers. Keep a hose set for fine spray to knock down flames--no scorched/dried skin or flesh wanted. Dry out the halves the last 10 to 15 minutes. Chicken done when leg bone rotates freely in its knee socket; wing lifted parts easily from its moorings. Serve with roasted corn ears and Grandma Brown's Baked Beans. Charcoal definitely: real hot embers.
Choice of charcoal or gas-fired briquettes depends on the type of cooking and the kind of meat, IMHO.
I think roast lamb would be nice, but I don't know if I could stand the sheepy smell.
Lazy or no time. Gas.
But charcoal (with smoke chips) always beats it, hands down!
Why is this even a discussion?;)
Aint nut’en like mutton. Woops sorry, that a sheep herder saying not a grill master!
Weber Charcoal. Fantastic for the Thanksgiving turkey.
Bought a wood pellet grill a few months ago. It’s fast and easy to use. I can be cooking within ten minutes.
That was said tongue-in-cheek!
You just can’t beat real wood. I’ve used nothing but oak, pecan or mesquite for over thirty years now. All of the wood has been harvested from my property.
The BGE is a ceramic cooker, grill and smoker that uses lump charcoal. It is expensive but I believe it offers several advantages
1. it is versatile. I can sear steaks, cook real low & slow for things like brisket and pulled pork and I can use it as a brick oven for things like pizza.
2. Food is very flavorable and does not dry out.
3. Because it is ceramic it doesnt rust out. I’ve had mine for 17 years now.
4. I can say I’m a member of a cult.
about 8 of my friends have bought them after tasting food cooked on it so the proof of the pudding is in the tasting.
I ONLY use charcoal in the grill or in the smoker. I use a ‘chimney’ to start the coal so I don’t have to use lighter fluid.
I used to use gas, but now only a Weber charcoal grill. I mainly grill steaks or smoke salmon on it.
I have my cake and eat it, too.
Nuff said...
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