English Deutsch Français Italiano Español Português 繁體中文 Bahasa Indonesia Tiếng Việt ภาษาไทย
All categories

2006-07-03 11:02:48 · 10 answers · asked by Mr. Knowledgeable VI 7 in Food & Drink Cooking & Recipes

10 answers

depends on what you consider easier. Propane is faster but flares up more often. Charcoal takes longer but dosent flame as much. Propane is not as messy to clean up after but charcoal tastes better lol

2006-07-03 11:04:58 · answer #1 · answered by Julzz 4 · 0 0

Propane is quick and economical. Your grill heats fast and a small tank of propane and some lava rock both last a long time. But, you won't get a true barbecue flavor like you will with a charcoal fire. I think charcoal is great for a big company barbecue, but for quick work-day evening meals, you can't beat the convenience of propane.

2006-07-03 11:06:58 · answer #2 · answered by OzarkMtnLady 2 · 0 0

I guess..like the others.. to just answer the question directly .. Propane is EASY. If you choose charcoal... it's messy and if you don't use a chimney starter it's hard to get a good fire fast. Propane for easy Charcoal (LUMP HARDWOOD CHARCOAL) for taste. There was a survey not too long ago on TV with charcoal vs LP gas the charcoal won 10 to 1 for taste.

2006-07-03 11:18:51 · answer #3 · answered by BBQGuide 3 · 0 0

Propane is easier. Light the burner & be cooking in 5 minutes.

No charcoal mess to clean up afterwards. Safe for the environment ,too!

Charcoal has been outlawed in many high-pollution areas due to it's harmful effects on environment.

2006-07-04 07:16:12 · answer #4 · answered by DaBrain 2 · 0 0

I have used both. Charcoal takes longer to heat up, but holds the heat in for a long time. Gas grills heat up much quicker.

One word of warning, though! NEVER put charcoal in a gas grill to keep the flames going longer or hotter!!! You will just end up with a huge fireball that was your grill, and stand there worrying about what will happen if the flames get back into the gas canister......

2006-07-03 11:12:07 · answer #5 · answered by Terisu 7 · 0 0

Propane is great on your regular burger flipper like me. It would not upload any undesirable flavor to the nutrients as many declare. on your barbeque purists, charcoal with extremely some species of wood chips is the sole thank you to flow. In my humble opinion, on your speedy burger or steak it particularly would not make that extensive a distinction yet for slowly roasted meats, alongside with brisket, pink meat or rotisserie type cooking, using good banked charcoal and wood chips could make a super result on the flavour. .

2016-12-14 04:00:46 · answer #6 · answered by ortizconcepcion 4 · 0 0

The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.

Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.

Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.

Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!

When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

Source(s):
http://www.smackyourlipsbbq.com/recipes....

http://www.free-gourmet-recipes.com/barb...

http://fp.enter.net/~rburk/sauce-rub-mar...

2006-07-03 22:15:35 · answer #7 · answered by NICK B 5 · 0 0

Propane is faster

2006-07-03 11:49:51 · answer #8 · answered by mommyof2boys 2 · 0 0

once you get the Charcaol fired up it is great to barbecue with


BUT
the propane is much faster and you'll be eating and back to fishing much sooner

2006-07-03 11:08:24 · answer #9 · answered by Vulcan 1 5 · 0 0

I think charcoal is better.The food tastes better too.

2006-07-03 11:05:59 · answer #10 · answered by adi23 2 · 0 0

fedest.com, questions and answers