Why would you ruin that beautifully meat by cooking in on a GAS GRILL?
Don’t they have charcoal where you’re from?
Q: Exactly what are charcoal briquettes? A: Charcoal briquettes are produced by crushing charcoal and mixing in additives, such as nitrates (to make them burn better), and clays and starches (as binders to allow pressing into the traditional shape) and other additives. Some charcoal briquette manufacturers pride themselves on making a briquette out of almost pure wood charcoal, using only starch as a binder to hold the charcoal in shape. Other manufacturers make no secret that they use a wide variety of additives. A Kingsford Company spokeswoman stated: "Briquettes are preferred by Americans for their uniform size and stable heat." She pooh-poohs concerns about their ingredients, which include: powdered charcoal, anthracite coal for long burning, limestone to create ash, starch as binders, and sawdust and sodium nitrate for quick lighting. "The starch is perfectly natural and the coal is high-quality."
I'll stick with my gas grill.
Because, when we arrived at our destination that year (see post 135 on this thread) all they had to cook with was a gas grill ... and, my normal apparatus:
isn't exactally a portable.
Since the year of the gas grill fiasco we have always packed a grill.