barbecue on Vacation, when you have a day off, is easy. You can take your time, pull your own artisanal wood charcoal, light it in a chimney starter, and light a perfect two-tiered bonfire—then lovingly nurture the rib eye, chicken breast, or pork ribs. Holiday grilling is a barbecue hobby.
But what about June 22nd or August 12th — when the temps are in the 80s and all you want is to be in your own backyard with a beer and a ton of meat to cook? Instead, it’s six in the evening, you’re in the office, the kids need to eat by seven, and you still have to go to the store.
That, my friend, is the reason for the gas stove rules.
Look, I love cooking over charcoal, too. It has one indisputable advantage over gas: it becomes hotter. The temperature of glowing coals is about 2000 degrees Fahrenheit. While the gas burns at about 3,500 degrees Fahrenheit, there is very little heat radiated from the flame.
And radiant heat is what you’re actually cooking your food on the grill. For this gas grills Use some sort of surface to generate the radiation, whether it’s lava rocks, ceramic plates, or “flavor bars” on my Weber. These surfaces are heated by gas flames, producing radiant heat produced naturally by the coal.
Charcoal experts will try to tell you that their preferred fuel results in better flavour. This is, well, nonsense.
Your food doesn’t know what’s generating heat underneath, and once the charcoal is hot, there aren’t any aromatic compounds left in the charcoal. According to the food science bible modern kitchenCarbon is carbon; because it burns, it does not impart its own flavor to the food being grilled.
The distinctive flavor of grilled foods comes from dripAnd not fuel. When those distillates hit the heat source below, the oils, sugars, and proteins explode in smoke and flames. This heat creates new complex particles that rise in the smoke and warm air to coat the food that has tarnished.
Nothing in this process depends on coal.
Founder of Intellectual Ventures, former CEO of Microsoft, and World BBQ Championship Chef Nathan Myhrvold Millions spent trying to understand Food science and cooking. He’s serious about his meat, and as he argues in modern kitchen, the real debate among believers “should not revolve around better coal. It must be about whether coal is necessary at all.”
Still not convinced? You know what’s worse than barbecue on gas, you arrogant? Not grilling at all.
I can walk to my door with a bag of groceries at 6:30 and have roast chicken on the table at 7, and a happy family compliments a delicious dinner. The most valuable commodity in the world, the only resource of which none of us has enough, and which is constantly dwindling until we die, is time.
The gas grill turns back time with every use. Grill three times a week throughout the summer and you’ll save yourself a whole day. day! Think about what you can do in an extra day, your gas stove has to offer.
check the The other side of the debateWhy is coal better than gas (the answer may surprise you).
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