what is the best type of grill to cook any type of meat, gas, coal or electric?

Answer 1

Definitly coal, you can buy an electric starter.
The whole reason to BBQ is flavor, if you are thinking of getting a gas or electric then you may as well just cook them indoors in your gas or electric oven.

The Secret to Cooking Great Ribs

Select a lean rib, cut off the visible fat.Remove membrane from ribs, 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):
BBQ

http://www.bbqu.net/

http://www.thehomechef.net/wood_chips.ht...

http://www.smackyourlipsbbq.com/recipes....

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

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

http://www.weber.com/bbq/pub/recipe/menu...

http://www.bbqguide.com

Answer 2

Gas grilles are the best. You get 2 kinds. 1 has metal rails over the gas points that radiate heat to the grill itself the other uses a granite stone to radiate heat. The stone way is good but is high maintenance. Charcoal is inconsistent and can affect the taste as different types of wood are used [hard wood variants]. Electric is not so great but very consistent with heat. I use a gas grille and go through about 5000kg of meat a month [option 1 on gas]. Gas is a clean and almost instant way to cook.

Answer 3

In this order (starting with the best): coal, gas, electric.
They all will do great job, but depends on where you want to keep the grill, how frequently you want to clean it, how do you want to prepare the meat etc. I own a gas grill, because we have it on a terrace and I didn't want to annoy all the neighbours with smoke. If I had a garden, I would buy coal grill with smoker box, which is just great for fish dishes.

Answer 4

I've never used electric, For me, A propane or gas grill is easiest. I got one this summer. I use it whenever it's too hot inside to cook, or I don't really want to cook, throw a couple of things on the grill. (On mine, when done cooking, I raise the flame all the way and it cooks off any fat or meat pieces, so I don't have to clean up!!)
For flavor, you can't beat natural hardwood charcoal. Who wants all those chemicals from briquettes and lighter fluid?
BUT when grilling, remember that charred/burnt meat or skin creates toxins and is cancer-causing, so watch your temperature, not too hot, use the cover to cook the meat or fish or vegetables with a lower temp, after you sear it to lock in the juices....

Answer 5

The easiest as far as mess and the ability to reach and maintain the desired temperature is a gas grill. As far as flavor you cannot beat the flavor of coals with hickory or mesquite chips. I have used both and my choice is a gas grill for the reasons cited.

Answer 6

This is like asking what is the best car. Each type of grill has it's ups and downs. I use a Traeger wood pellet grill. It is fully automatic. It works like a wood pellet stove. Plug it in, set the temp and you are grillin'. I use Alder wood pellets. This smoker has a fan that constantly circulates the air. I have baked bread in it, brownies all sorts of stuff. I use it in all the BBQ competitions I attend.
I have used all the standard grilling types this one is my favorite.

Answer 7

Nothing like Charcoal, but I have a gas grill

Answer 8

I like the way food tastes off of a charcoal grill.

Answer 9

Coal definately. It adds so much flavor that you lose by using the gas and electric.

Answer 10

Charcoal