Buying A BBQ
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- mrdobolina0
the beauty of the above chimney starter is:
a. you never have to taste charcoal starter on your food, I don't care what anyone says, that taste does not burn off.
b. you don't have to buy the starter fluid anymore. all you need is some newspaper.
- Since the interweb, who reads a printed newspaper anymore?boobs
- brains0
Thanks dobs. I have a friend who owns a BBQ joint, and for his home setup he swears by charcoal and a chimney starter. He's actually going to give me the run through when I get set up.
- I recommend you start with charcoal, they are cheap enough that if you decide...mrdobolina
- you'd like the ease of propane, you can always upgrade. shit I have both and a smoker.mrdobolina
- joseprieto0
whatever you get get weber...
- Complexfruit0
- How'd you get pictures of hedge's house!?brains
- He sometimes lets poor people like me be the server at these get togethers.Complexfruit
- Plus I think these people are too New Money for hedgie.Complexfruit
- johndiggity0
big green egg!
- madirish0
always an interesting discussion/debate.
i *love* charcoal grilling, but it is a daily usability issue, no doubt. chimney starters are awesome like dobs said, they also require a long burn time to extinguish once done, but that is not always an issue. to compliment that, i have found that the "Dried, Untreated Hardwood" from Whole Foods/Wild Oats/wherever works *awesome*- no chimney even needed. fortified w/ a couple of charcoal briquettes and the flame is variable and quick to light.
gas is great though, no doubt. essentially variable to no end and with a quick start/stop of the temp. it makes daily grilling really manageable, but flavor is lost no question. there are tricks to bring this back in to the equation, but in the end it is not the intent of it and really should not be compared, just different.
i would say go and get a nice, small (better efficiency overall) gas grill and call it good. yard sales are a great place to find used charcoal grills for pennies and most of the stuff that will break, already has on them, making replacing parts easy and inexpensive. also, they are usually well-seasoned which is nice.
- Raniator0
cook indoors, take it outdoors.
- ges0
charcoal all the way!!!
- capsize0
Food scientists such as Harold McGee and Hervé This have measured the penetration and found it to be staggeringly small. An experiment conducted by This at a meeting of European chemical societies last year showed that after eight days, a slightly salty marinade gave meat a somewhat mushy surface but penetrated less than 1/8 inch into the flesh; a mildly acidic one (such as a wine- or vinegar-based marinade) showed next to no effect.
"This was very funny," This says, "and it has forced us to reconsider many of the assumptions we had about marinades."
http://www.washingtonpost.com/wp…