ScottHar

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

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

Charlie

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.

Charlie

:)

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.

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.