Comments on: Bacon Explosion

By: Kevin

Kevin — Mon, 18 Oct 2010 20:44:15 +0000

Oh, I agree with you. I put it like this:

Gas = Easy. Far better than fried, baked, etc.
Charcoal = Superior to Gas, but more work to get the chunk lit, and ready to go.

If I am doing it quick for that night, it is gas. If I have an extra 10-20 minutes to make sure the charcoal is ready… I will go that route.

By: Moises Montag

Moises Montag — Mon, 18 Oct 2010 20:28:07 +0000

The difference between Propane grills and Charcoal grills is hotly debated by folks that love steaks at a grill. To enhance the barbeque wars you’ll find put down the benefits on the propane gas grill verse a charcoal grill. Both offers you barbeque flavor however, many swear that charcoal grilling is superior when it comes to the flavor test.

By: Kevin

Kevin — Sun, 15 Feb 2009 22:31:29 +0000

Come on, you think that a re-heated entree is BETTER than the food fresh, off the grill? Food saver and a freezer is great… and is better than nothing, but fresh cooked… always wins, at least in my book.

I use the burner on my grill to fire up charcoal, so it isn’t as powerful as the turkey cooker. But, no matter how you cut it, start to finish, you are involved in your meal a LOT longer with charcoal, than you are with gas. And, having BOTH sitting on my back porch, and being able to use both, at the same time… has shown me, that what matters, is what you put in the air… not so much how you HEAT the air. Smoke is smoke. GOOD charcoal burns clean. You put blocks of wood on top, to generate smoke. You do the same with gas. I use the SAME wood chunks on both… so the flavor is the same, on both.

By: Pugwhan

Pugwhan — Sun, 15 Feb 2009 22:01:01 +0000

Propane burner (burner and stand from a turkey deep fryer) weber chimney and I can have coals ready in the same time it takes to properly preheat a gas grill. As for quick lunches.. cook extras on the grill and then nuke them.. Food savers are the ultimate kitchen tool for leftovers. I have a freezer full of single serve rib packages..

By: Ryan Snook

Ryan Snook — Sun, 15 Feb 2009 08:25:06 +0000

I agree. I cook a ton on the bbq for the simplest of things all through the week, things the might otherwise go in the microwave or oven if I had a coal bbq.

By: Kevin

Kevin — Sun, 15 Feb 2009 04:54:14 +0000

Don’t be hating on the gas. Fire is fire… And, with adding wood chunks to it, you get the smokey flavor that you normally associate with charcoal, along with the ease of gas. I use gas quite a bit. When I get home from work, I don’t want to wait 30 minutes to get the charcoal all going, and set up right. It also means I can come home during lunch, heat up the grill, toss on a thin steak, or a sausage, and have the grilled goodness, and still make it back to work. Gas rocks.

By: Ryan Snook

Ryan Snook — Sun, 15 Feb 2009 02:58:16 +0000

So I guess that is why your Google Latitude showed you at St. Alphonsus Medical Center for the last two days, hah!

By: Pugwhan

Pugwhan — Sun, 15 Feb 2009 02:01:16 +0000

Add the cheese to the center instead of crumbled bacon. At least thats what I was thinking. If KnitTech wasn’t against it I would go with blue cheese. Good point on the “Don’t use a salt based rub”, I hadn’t thought of that.

GAS!!!! Thats it your Battlestations character is docked 50 experience, prestige, and credits.