^Tease.

ScottHar

#14.........I have to mail order pecan, but I use it for pork. If you BBQ using charcoal, you really don't need too much smoke wood. I think most people use too much. Put it this way.......any smoke coming out of your smoker is just being wasted.

Scotthar.....I'll have to email you some footage of me attacking a pork shoulder sometime!

I like to use a rub on the chicken and then grill it.......

another good marinade to use is Italian Salad Dressing.......

Charlie

I must interject here.

First of all, I know and understand the merits of charcoal vs gas. Unlike most people who use one or the other almost exclusively, I use both over the course of the year for various reasons.

Charcoal I use exclusively at every tailgate. No exceptions. Historically we used real lump charcoal, but the last two seasons we've gravitated towards your typical briquett (Kingsford type) as I have been less involved with that aspect of the tailgate.

At home, I use gas for one reason alone: convenience. Sure, I'll fire up the charcoal grill when I'm doing an all day cookout. But gas is king because time is precious.

Using both, I prefer charcoal.
But it should not be considered a sin to use gas, as many purists will have you believe both here and elsewhere.
The differences are there, but the end results are indeed pretty similar.

A properly tended gas grill makes great burgers and steaks, and I've found it much easier to cook the beer-butt chicken and turkey breast because the controls are more precise.

Both methods are great, and nobody should be embarrassed to use a gas grill.

Hell, my Frontgate Gas Grill retails for $2400, I am not embarrassed to use it all.....5 burners and a searing burner as well.....best grill I have ever had, and the prettiest.

Charlie

Tail..to each his own but the reasons I don't even own a gas are twofold..1) too hot...gas is too hot and flares too easily. I know some of the newer grills don't have this problem as much but they are still too hot. 2) Life is fast enough....charcoal forces you to slow down a bit. Light your coals..drink a beer or a cup of coffee...fire up a gar....slow down...relax a little. Not trying to start an argument..just my opinion.

^yeah....that and gas grills are for ****.

:)

^^^^that too...buncha homos

Here is a great recipe for those of you who like to stand over the grill drinking beer (recipe from tvwbb). It is patterned after the chicken that the black guys sell on the side of the road.

ROADSIDE CHICKEN

1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt

Mix this all up and put some in a shaker bottle (I use squeeze bottles but a Worcestershire sauce bottle works fine).

If you want, you can use it as a marinate as well, but I usually do not.

Get a couple chickens torn into the basic parts....leave the skin intact.

Douse the bird with this liquid and put them on the grill.

Apply more sauce to both sides and turn the pieces every few minutes........of course, the grill will flare up.

The idea here is to keep applying a little bit of this flavoring at a time and letting it burn off.....creates a nice flavor and texture. Once you find that the outside of the chicken is seared nicely, you can move them off of the direct heat to finish, but continue to apply the mixture occasionally.

Great stuff.

Jade,
Again, you're free to use any method you want.
But you don't need to list "reasons" for anybody.

You qualify your decision with a false "fact" regarding the temperature.
Can gas be too hot? Sure. But that's what the knob is for. Turn it down.

Like I said, I DO prefer charcoal. I just don't feel a need to justify my choice.

And both methods can allow for a beer and smoke, but I don't always have the time.

I often don't get home until 8 or later. When I'm grilling a steak or burger, I want it NOW and gas provides that convenience with very little difference in quality.

besides, the end result is related much more to the person doing the cooking than it is to the grill itself.

Gotta try this when grillin’ “season” starts up.

I do something similar Cept I use cider vinegar and brown sugar. Red pepper flakes. Few other odds and ends. Basically a semi spicy Carolina sauce. I never use the same exact recipe twice. Just wing it. Look up the basics for Carolina bbq then adjust to suit

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