shirgall Posted May 28, 2014 Posted May 28, 2014 Prompted by this: Grilling Over Charcoal Is Objectively, Scientifically Better Than Grilling Over Gashttp://www.wired.com/2013/07/charcoal-grilling-is-objectively-scientifically-better-than-gas-2/ Grilling Over Gas Is Objectively, Scientifically Better Than Grilling Over Charcoalhttp://www.wired.com/2013/07/gas-grilling-is-objectively-scientifically-better-than-charcoal/ Conundrum! Gas is more convenient and makes food taste like bacon. Charcoal gets much hotter than gas, making for better crusts and sears. And, apparently you can't have both. The closest I get on steaks, by the way, is Sous Vide at 134F, plop them on a 425 degree baking steel at the top of the oven, and fire off the broiler for about a minute. Close second is a baked cast iron skillet and a butane torch.
shirgall Posted May 29, 2014 Author Posted May 29, 2014 Philosophically, I'd say vegetables. Ah, the debate is just as much of a conundrum for veggies. Do you prefer the flavor and consistency of gas or the brilliant char of charcoal? For veggies, I like to stuff them with cream cheese and spices and grill them over gas in a little tray that holds them upright. The trick is to get them crunchy but not dried out.
Carl Green Posted May 29, 2014 Posted May 29, 2014 shirgall is in charge of the grill at the next FDR BBQ!
dsayers Posted May 29, 2014 Posted May 29, 2014 I prefer my veggies stir-fried. Is it wrong that I'm consistently bothered by the phrase "objectively better"? Does anybody else interpret that as objectively subjective?
QueechoFeecho Posted June 18, 2014 Posted June 18, 2014 I think it is being used ironically. Also, in which subforum to things like the FDR BBQ get announced/discussed? I'm objectively, scientifically too much of a fool to figure it out on my own.
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