NationStates Jolt Archive

First question,
Charcoal vs. propane
give good reasons why one's better than the other.
Second question,
What beer is in your hand when you do?

mesquite ;)

and no beer, beer is yucky.

First question,
Charcoal vs. propane
give good reasons why one's better than the other.
Second question,
What beer is in your hand when you do?

Charcoal....tastes better IMO + less likely to get blown up!*lol*

and: Diet Coke.....no beer as I can't drink.

Mesquite wood chips because I like the taste of Mesquite.

Guiness, usually.

Filet.

Tri tip.

Babyback ribs.

I love to BBQ.

Charcoal, and I don't drink beer.

I go charcoal because I've been doin it long enough that I have the technique and recipe down.

and local Atlanta beer shoutout to Sweetwater

First question,
Charcoal vs. propane
give good reasons why one's better than the other.
Second question,
What beer is in your hand when you do?

Charcoal because I think it makes the meat taste good and Miller Lite if I'm not drinking a real beer.

Charcoal>Gas.

The flavor of a good, crisped, steak from charcoal is far better than the bland and flavourless hunk of meat from gas grills.

Those who have never gone charcoal do not know what they are missing.

Should try out mequite, though, as I hear it adds an amazing flavor.

mesquite ;)

and no beer, beer is yucky.

Beer is not yucky, you Gnostic heretic. :p

Mesquite is good though.

Charcoal. If I wanted to cook a steak on a stove I would do so inside.

While I clicked charcoal, dry cherry is best.

Beer in my hand? My own, beloved, handmade homebrew, at the moment, most likely something like an American Microbrewery Style Pale Ale.

Although, on the list, the best you've got is Budweiser, which, contrary to popular opinion, actually tastes decent when it's ice cold.

It all depends on my mood. If I dont feel like the whole charcoal process, the gas grill is fine. Whatever I cook on either is always a masterpiece.

The beer depends on my mood too. On a really hot day, I like Corona with lime, Miller High life goes down nice too.
Sam Adams, Guiness, Bass....

You made me hungry and thisty

Mesquite.

Charcoal over Propane.

And I prefer Rum to beer.

Need to make the poll multiple choice next time. ;)

Charcoal, and I don't like any of the beers on your poll. I prefer dark beers.

Lumpwood charcoal, with a can of Miller. Best way.

Addendum: I only ever drink Miller in the summer; a bitter's my commoner tipple.

ya, not exactly used to this forum thing yet. and my list of beers was meant to get the common ones out so I could hear bout some good smaller brwery beers that I obviously need to try before I get out of college.

Mesquite makes better tasting BBQ, but it's a skill to learn how to keep even heat going with that or charcoal. Since I only BBQ two or three times a year, I have to stick with Propane.

With apologies to Eric Clapton

When I want a cookout
I wont cook without
Propane
When marinade's done
then I want to cook on
Propane
Its alright
It's all night
If it lights
Propane
When the meat drops juice
Cinders put it to use
Propane
And when Im done with the flames
no coals or ash remains
Propane
It's alright
It's all night
If it lights
PROPANE!


I put lava rock cinders under the gril and it does the job like charcoal does. Its ready to cook when I am, and it's hella easier to adjust, especially for barbecuing fish. Plus I support Hank Hill.

Ain't none of this about barbeque - y'all are talkin' about cook-outs.

Everybody knows that BBQ is whole pork slow-roasted beside a hickory fire. Charcoal, propane -you must be nuts. Barbeque is pigs and wood, with some salt and vinegar and maybe some of that tomato-y sauce for you effete types.

I will take one o' them beers, though. Maybe 2 or even 3, while you're at it.

Ain't none of this about barbeque - y'all are talkin' about cook-outs.

Everybody knows that BBQ is whole pork slow-roasted beside a hickory fire. Charcoal, propane -you must be nuts. Barbeque is pigs and wood, with some salt and vinegar and maybe some of that tomato-y sauce for you effete types.

I will take one o' them beers, though. Maybe 2 or even 3, while you're at it.
We call them pig roasts 'round here.

Haven't been to one in a while.

Grillin' versus BBQ. The latter is MUCH more involved than the former, though both have their taste plusses. I like grillin' salmon in a simple brown sugar and mustard coating. Fan-fucking-tastic. However, I've been to Texas, and when they smoke that brisket for half a day or more, it can't be beat, either. I've had Nashville BBQ, and that's less about the sauce than the rub/preparation. I guess it really don't matter. Flame make good food! *grunts*

As for the beer, if it's BBQ, it's PBR. I'd have said Stroh's, as that practically flows in my veins, being from Michigan originally, but when it comes to the flavor not being important, I drop the microbrews and slam the PBR. Thirst-quenchin' o' th' first orda'!

Ain't none of this about barbeque - y'all are talkin' about cook-outs.

Everybody knows that BBQ is whole pork slow-roasted beside a hickory fire. Charcoal, propane -you must be nuts. Barbeque is pigs and wood, with some salt and vinegar and maybe some of that tomato-y sauce for you effete types.

I will take one o' them beers, though. Maybe 2 or even 3, while you're at it.

Or better still deep pit barbecue.

Fire in the hole!

Ya, I was talking bout making BBQ for a few people. If there's enough people, like tommorrow for me, its all about that hickory smoker and letting the pig sit in it all day...which is happening, hence the reason I started the post.

ITS ANOTHER BEEEER!!!
PBR this time around.

Of course, on the other hand, Cooking on natural gas is really good for grilling.

Of course, on the other hand, Cooking on natural gas is really good for grilling.

I find that using charcoal gives me the best results for grilling. It gives a great flavor, and it's reasonably fast.

For barbecue, I like wood chips.

With apologies to Eric Clapton

When I want a cookout
I wont cook without
Propane
When marinade's done
then I want to cook on
Propane
Its alright
It's all night
If it lights
Propane
When the meat drops juice
Cinders put it to use
Propane
And when Im done with the flames
no coals or ash remains
Propane
It's alright
It's all night
If it lights
PROPANE!


I put lava rock cinders under the gril and it does the job like charcoal does. Its ready to cook when I am, and it's hella easier to adjust, especially for barbecuing fish. Plus I support Hank Hill.

Heh. Propane now but when I lived in NYC it was charcoal, all the way. grew up using charcoal but I must admit that propane is much cleaner and easier to use. If you want a little smokiness you can put chips in the bottom of the grill.

As for the beer, well, in summer probably Corona or something light and refreshing. One thing I do now that I never did Back east is barbeque in the winter, so now I'd have a Bass or a Guinness or something a little more substantial.

Reading this thread makes me want BBQ and beer, dammit.

I find that using charcoal gives me the best results for grilling. It gives a great flavor, and it's reasonably fast.

For barbecue, I like wood chips.

Mmmmm...wood chips...nummy.

Propane. Out of the beers you have listed.. I'd choose pabst blue ribbon. My regular american beer is natural light with coors light running second. Not the 'best' of beer, but they get me buzzed without costing me an arm and leg.. and leave me no hangover.

mesquite ;)

and no beer, beer is yucky.

agreed... tho I perfer Koa wood.

Charcoal. And I would use some of the beer (Zwergla, btw. Don't go looking for it, it gets brewed by one of the 11 breweries in my home town, and like all of the other breweries, they don't export. Out of town, that is :D) to douse the flames now and then. The smoke makes for some great taste in the meat.

Labatt Blue.

What? The drinking age is 21? When did that happen? Damn.

Sprite, then. So Sierra Mist, though. That stuff's too syrupy.

And as to the charcoal/propane thing, I've never noticed a difference in taste. So I choose propane because it's easier to light, heats up nice and fast, and is easy to control.

Labatt Blue.

What? The drinking age is 21? When did that happen? Damn.

Sprite, then. So Sierra Mist, though. That stuff's too syrupy.

And as to the charcoal/propane thing, I've never noticed a difference in taste. So I choose propane because it's easier to light, heats up nice and fast, and is easy to control.

Are you sure you're cooking the meat correctly when using charcoal? One of the big hooks of charcoal is the extra flavor it gives to any meat you cook with it.

Propane with Mesquite chips.

Especially handy in the dead of winter that I leave it pulled right up to the patio door off the kitchen. It can be minus 40 with a blizzard, I don't care.... I still get my steaks properly grilled and don't even have to put my coat on! :)

Oh, and Smithwicks. Or Dos Equis sometimes in the summer. Plus the occassional Sleeman's Honey Brown. Then again, sometimes a "whatever someone else brought over"

Wood is best, but gas is much more convenient.

Beer of preference is probably Coopers Sparkling Ale or Pale Ale, but often it's just VB.