BBQ: Gas Vs Charcoal

anything I don't mind said:
To me a grill is the metal thing you put the meat on. What do you call that, the metal thing you put your meat on, if a grill is a gas bbq?
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Grill - The top bit of an oven, with the heating element at the top.
Grille - The thick wire mesh on a braai/barbecue that you put the meat on.

That's how we differentiate, anyway.

neoboy said:
I see it as a rather social activity even if it is just for a small family or few friends that requires at least a few hours prep and all the advantages that the gas grills bring are basically everything that puts me off about them.
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^ This!!
It's all about the 'guys' hanging around the fire sipping beers, the women playing with the kids or messing about in the kitchen with something called "salad", everyone just getting together somewhere (someone's house, somewhere public, on a beach, or whatever), while everyone waits eagerly for the announcement that the steaks are ready.
A quick "20 minutes and we're all done, fed and finished" seems the exact opposite and as counter to the concept as buying an expert-level model plane but paying someone to build and paint it for you.

End of the day it's just different cultures and different tastes.
If one wants to feel superior to another because they do it differently, that's their problem.
 
You see, I would much rather be playing with my child than poking hot coals, or as I did last night preparing the zucchini fritters, stir-fried Kale, and onion gravy while the pork tenderloin cooked nicely on the BBQ.


Moreover, having a gas BBQ doesn't sop it being a social event. You can stand around the BBQ flipping burgers with your mates.
However, if you only BBQ at spcial events then you are defintiely misisng out a whole world of cooking.

I've BBQ'ed pretty much every for the last month because temperatures were nice and cool (e.g. 27-30*C),. Today is one of the first days where I think I wont BBQ because it will be too hot (38*C). Burgers, sausages, rib-eye, ribs, souvlaki, satay, kofta, pork chops, pork tenderloin, flank steak, thai chicken, char sui, lamb chops, lamb kebabs, beef kebabs, sheesh kebabs, vietnamese lemongras chicken, pulled pork, venison burgers, venison steak. Day-in day-out, i'm BBQing away.

If you ony BBQ a few times a year, sure use charcoal and pretend you are doing something special.
 
ttaskmaster said:
Grill - The top bit of an oven, with the heating element at the top.
Grille - The thick wire mesh on a braai/barbecue that you put the meat on.

That's how we differentiate, anyway.



^ This!!
It's all about the 'guys' hanging around the fire sipping beers, the women playing with the kids or messing about in the kitchen with something called "salad", everyone just getting together somewhere (someone's house, somewhere public, on a beach, or whatever), while everyone waits eagerly for the announcement that the steaks are ready.
A quick "20 minutes and we're all done, fed and finished" seems the exact opposite and as counter to the concept as buying an expert-level model plane but paying someone to build and paint it for you.

End of the day it's just different cultures and different tastes.
If one wants to feel superior to another because they do it differently, that's their problem.
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None of this has anything to do with gas or coal. :confused:
 
D.P. said:
You see, I would much rather be playing with my child than poking hot coals,
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Whereas I hate kids, purposely don't have any myself and personally enjoy the hot wood or coals method, as much as I enjoy a proper log fire in the Winter.
I don't like gas. I'm allowed to not like gas. I'm allowed to say so, too and have been asked by the OP for exactly that. If I wanted a quick solution to a problem that doesn't exist for me, I'd do it all in the kitchen.

It's just down to personal preference.

D.P. said:
Moreover, having a gas BBQ doesn't sop it being a social event. You can stand around the BBQ flipping burgers with your mates.
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Those who are chefs wouldn't even entertain the idea of going near a gas braai. Others, like me, prefer portability and gas just doesn't cut it there.
But unless gas gives off an authentic burning smell and crackle, it's just not the same.

D.P. said:
However, if you only BBQ at spcial events then you are defintiely misisng out a whole world of cooking.
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It happens at a lot of special events, which I mainly consider special because getting the requisite people together at the same time is not frequently possible. But by that same token, any event can be considered special and for some, any excuse is enough. I tend not to do it for two as the cost ratio of fuels:food isn't that great (even if we feed the dogs too), so it does tend to be for larger parties.

But I personally braai a fair bit too, including through the Winter and for me almost every time we do it is special.
I may not enjoy a plethora of different flavours, preferring the simplicity of meat that tastes like what it is, but do not for one minute think that getting all arty-farty over it somehow makes what you do in any superior.

It still comes down to just slapping meat on a grille and knowing when to turn it.
 
Pointless thread is pointless.

Charcoal is antiquated, but gives a much more 'authentic' experience. Gas is more convenient. That's pretty much all there is to it. The results are relatively similar (compared to other cooking methods).

You're fighting each other when there is a clear enemy - the electric BBQ. If you want a 'fake' BBQ then that's your candidate, not Gas. Gas and Charcoal are both very different from cooking indoors on a cooker - both methods expose the meat to flame and smoke. Electric BBQs are glorified George Foreman grills.
 
I don't care if people agree/disagree with me.

The way I see it is:

Charcoal, great when on holiday or on a summer's day. In Cyprus and other parts of the Middle East you cook on charcoal pretty much all the time, but the embers are basically always on the go, so there's little prep. It tastes great as the fat drips into the coals and creates some smoke, and you can cook things slow or fast depending on where you position it. Charcoal is an experience too, and there's fun to be had to get the coals lit, and the embers going - it's part of the routine. It's not quick and a nice lazy way of cooking.

Gas, really convenient, easier to deal with, and gets up to temp quicker, less faffing around and generally better suited for day-to-day cooking (unless you are in an environment like I mentioned where a BBQ is constantly on the go). Both have their merits and pit falls. Both produce food that is not done in the oven and had a more "grilled" consistency.

Ultimately both can be equally nice depending on the marinade, I guess charcoal has a more "romantic" or evocative sensation for people hence the excitement for it.
 
FrenchTart said:
I can imagine lots of parents want to play with their kids at a BBQ :confused:

I'm not a parent btw.
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i can imagine not.

But anyways o agree this is a pointless thread and seems like a baited thread.

as bad as xbox vs playstation type of thread.

Not sure what the OP was trying to achieve in this thread that a quick 10second google to see the benefits of gas bbq would have done.
 
Recently purchased (well, invested in after a lot of man maths!) a Big Green Egg. These things are amazing! Already used it for four BBQ's a sunday roast chicken and then tonight cooked a couple of good tuna steaks on it.

Since buying it I've been to two great restaurants (one Michelin starred) and they both had one too. They are eye waveringly expensive but last forever (allegedly/hopefully!) and are really versatile.
 
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