There is a difference between charcoal and gas/propane.

[Pachyderm37]

I've eaten off gas and charcoal and both are good. I am partial to charcoal just because I like fiddling with it. I like experimenting with different woods ( like cherry and apple for pork and chicken and hickory and mesquite for beef ) and charcoals. There's some stuff called Charwood that I like to use. I use it in conjunction with regular charcoal.

I guess I don't get in a hurry when I grill so messing with the charcoal doesn't bother me but I'm not gonna turn down anything cooked on a gas grill.

 

[Bama Reb]

BBQ isn't as complicated as some people want to make it out to be. It's so easy a cave man can do it and they were the first to cook over an open fire. There is a learning curve to it though.......
Not many things get under my skin at a BBQ more than someone lifting my hood and start flipping, poking and scooting stuff around on my pit. I want to stab them with my kitchen tongs.

I've been one of those flippers for years. I use an old gas grill that I converted to charcoal. I let my steak cook for about 10 -15 mins on one side, then flip to the other side. I do this mainly because one thing I DON'T want is a steak that's black on the outside and raw in the middle. I like a nice medium well steak. Tell me a better way and I'll gladly stop flipping...:conf3: :biggrin2:

 

[Bamabuzzard]

I've been one of those flippers for years. I use an old gas grill that I converted to charcoal. I let my steak cook for about 10 -15 mins on one side, then flip to the other side. I do this mainly because one thing I DON'T want is a steak that's black on the outside and raw in the middle. I like a nice medium well steak. Tell me a better way and I'll gladly stop flipping...:conf3: :biggrin2:

If it's working for you then continue. However, do not stop experimenting on methods of grilling.

 

[bayoutider]

I've been one of those flippers for years. I use an old gas grill that I converted to charcoal. I let my steak cook for about 10 -15 mins on one side, then flip to the other side. I do this mainly because one thing I DON'T want is a steak that's black on the outside and raw in the middle. I like a nice medium well steak. Tell me a better way and I'll gladly stop flipping...:conf3: :biggrin2:

You need a good whack with my kitchen tongs.

Just about everything needs to be turned at least once. I was referring to the back yard pokers who think they have to flip every five minutes, mash down on the meat to make the fire sizzle and stab the meat to see if it's tender. Just as bad is the guys who have to cut into a steak on the grill to see if it's done and the guys who carve off taste pieces from the grill.

When I cook for a crowd I have two people who help me, one is not my wife, It's the same two every time and have done it enough times we know what each other are doing. One cooks all the side dishes while the other helps with the pits and sometimes I have three or four pits going at the same time.

The best outdoor BBQ I do happens about twice each year where I cook a whole pig stuffed with three chickens which are stuffed with rice dressing. Sausages are also stuffed inside the pig along with onions, citrus and some fresh herbs. I will also cook some whole fish or fish roasts like a tuna or marlin roast on another pit and maybe do some appetizers on another. I have two gas grills, the wood fired Klose backyard chef smoker and a 5' charcoal made from a piece of 36" stainless steel pipe. The gas grills get the most use by far. I use one of the pits on an average of 3-4 days each week. I might just cook a burger or I may cook two roasts and a couple of chickens to last a few days.

 

[bayoutider]

I've eaten off gas and charcoal and both are good. I am partial to charcoal just because I like fiddling with it. I like experimenting with different woods ( like cherry and apple for pork and chicken and hickory and mesquite for beef ) and charcoals. There's some stuff called Charwood that I like to use. I use it in conjunction with regular charcoal.

I guess I don't get in a hurry when I grill so messing with the charcoal doesn't bother me but I'm not gonna turn down anything cooked on a gas grill.

Cherry wood makes one of the most beautiful smoked turkeys you will ever see. They usually turn bright crimson. Hams are a close second.

 

[Bamabuzzard]

You need a good whack with my kitchen tongs.

Just as bad is the guys who have to cut into a steak on the grill to see if it's done and the guys who carve off taste pieces from the grill.

People who do this need to be tarred, feathered and publicly flogged to death. My wife and I have two other couple friends that we regularly hang out with. We'll cook out at someone's house usually about once to twice a month. One of the husbands tells me I make much to do about nothing when it comes to how meat is handled on a grill (whether it be gas or charcoal). When we eat at their house and he's grilling he'll cut into the steak, press the absolute life out of a burger or let a good chop cook into a pair of leather work boots. I do not tell another man how to cook on his grill on his turf. However, I've noticed it's gotten to the point that when we decide to cook out our house is overwhelmingly the one recommended. But I "make much to do about nothing"...

 

[bayoutider]

People who do this need to be tarred, feathered and publicly flogged to death. My wife and I have two other couple friends that we regularly hang out with. We'll cook out at someone's house usually about once to twice a month. One of the husbands tells me I make much to do about nothing when it comes to how meat is handled on a grill (whether it be gas or charcoal). When we eat at their house and he's grilling he'll cut into the steak, press the absolute life out of a burger or let a good chop cook into a pair of leather work boots. I do not tell another man how to cook on his grill on his turf. However, I've noticed it's gotten to the point that when we decide to cook out our house is overwhelmingly the one recommended. But I "make much to do about nothing"...

I believe it is perfectly alright to offer suggestions to another cook especially if advice is offered in a way not to offend. Whether they use the advice is up to them.

I try on this forum not to offend anyone but sometimes I see someone post something I know is just wrong and have to make exceptions. I still try not to offend but a message needs to be put out to others that the recipe or method presented is not what a real chef or cook would want to try.

I guess I know too many real chefs and really good cooks to believe more primitive methods work better than what is taught in culinary school. I took enough leisure learning cooking classes to learn how to not poison those eating my food, how to sharpen and handle knives and what goes in which pot or pan. It was a lot of fun. Learning more about wines a couple of years ago was fun too but some days I got too plastered to remember much about the class. The wife got more out of it than I did.

Thank goodness we didn't get a letter grade, I would have got a D for drunk.