I'd bought a fancy, high-end stainless steel, natural-gas fueled BBQ grill about 8 years ago. Recently, the burners rusted out, so I looked into replacing them.
In the meantime, I went to Kmart and bought a cheap little $25 charcoal grill to hold me over until I could find some replacement burners. Set it up, dumped in some charcoal, threw on a couple rib-eye's.
Best tasting steak I've had in 8 years. It's the charcoal - has a smokey flavor you just can't get with a gas grill, even by adding wood chips. Woof!
My old gas grill is going to the re-cycling center this weekend.
I believe red meat promotes platelet production, too.
theres a local propane store that sells grills. dad bought one as a quick dinner fixer instead of firing up the big one (he built a smoker put that holds up to 60 racks of ribs). anyway this gas grill isnt a direct flame, needless to say i cant tell a difference. wont stop me from a weber at my place though.
I have not been on the site for a couple of months or more. I have been using the cheep $25 dollar rectangular grill for the last 5 years. It the flavor between charcoal and gas grilling is significant. Charcoal brings out the flavor in red meat that does not come out on a gas grill. But chicken is different. Gas is so much better. You can control the heat better without burning a bird up.
Propane burns to water and carbon dioxide. There's really nothing to absorb in the food.
They put a tiny trace of mercaptans in the gas to make it smell bad, so you know if it's leaking. Those
burn very well, too.
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