The Therapy Sessions
Wednesday, July 07, 2004
The Post starts the debate and finishes it: Gas or Charcoal?
Today's commercial lump charcoal, still retaining the shapes of the wood chunks it was made from, burns hot and clean, with minimal amounts of smoke. It therefore earns my vote (and the secret ballots of most grilling experts) as the best possible fuel for grilling.
Absolutely. There is nothing like the taste of ribs cooked with red hot, lump charcoal.
Because it is summer, I have gone into grilling mode. It is truly the best time of the year.
I love the Weber grill I got for Father's Day. I fire up the charcoal when I get home from work (in a chimney starter, of course), season the meat and make a salad or something while the grill develops a metallurgy-grade temperature. There's nothing better than the sizzle and the smells.
I can especially recommend the Weber grilling probe thremometer: perfect steaks, ribs, lamb and chicken...
There ends the commercial.