Reply With Quote
I think all infareds use propane. Since it's not wood/charcoal, shouldn't it elicit your scorn?
Hardly. Burger King uses gas. If a good restaurant isn't using charcoal, they're most likely cooking over an infrared grill- which might use gas as a heat source for the ceramic, but is a far different animal than an open propane flame. I don't think there are many/any 'top' restaurants cooking directly over propane burners. Unless Chili's and BK make it onto your 'top restaurants' list.
I think all infareds use propane. Since it's not wood/charcoal, shouldn't it elicit your scorn?
Yeah, they use propane, but only to heat up a ceramic plate that in turn emits infrared radiation. In other words, it's propane heat under the hood, but what actually cooks your food is a super heated, solid substance, made to simulate charcoal.
In terms of how it grills, infrared is much closer to glowing coals, than an open propane flame.
Last edited by balli; 04-14-2010 at 02:56 PM.
They're ceramic because they can hold higher temperatures longer and more evenly. None of the wood smoke that sets charcoal apart. Thus, the scorn. Most good propane grills have heat deflectors over the flames to spread the heat evenly. Both propane and charcoal heat the air, infrared heats the food. Not closer at all.Yeah, they use propane, but only to heat up a ceramic plate that in turn emits infrared radiation. In other words, it's propane heat under the hood, but what actually cooks your food is a super heated, solid substance, made to simulate charcoal.
In terms of how it grills, infrared is much closer to glowing coals, than an open propane flame.
None of the imparted, gas flame licked taste either though. And I don't really scorn anything, I'm not a master smoker and up until last summer I was using propane 5 nights out of 7. I'm just saying, giving my druthers (and that of most steakhouses) I'll take infrared over an open gas flame.
Ahh I'd take infrared over both I believe. I have a chimea I can smoke stuff on if I needed. A nice quick hot sear is where it's at for grilling imo.
Last edited by leemajors; 04-14-2010 at 04:08 PM.
errp
What a weakass argument and a strawman to boot. I never said anything about an open propane flame. As has been mentioned, they use the ceramic shields to distribute the heat evenly which is a HUGE advantage gas has and has nothing to do with emulating charcoal.
Boudro's downtown SA, Chop's in Nappa CA and Shula's in Miami all use gas grills and ranges. These restaurants do make my top restaurants list. Its nonsequitor to say that because some restaurants that use gas are bad that all that use gas are. By that logic, my stepfather using charcoal and making the worst bbq I have ever tasted means that charcoal leads to the worst BBQ.
I use both and I can cook a steak on my Weber that you would swear just came off a hot bed of mesquite coals. It heats evenly, can get to 700 degrees, and it's super easy to add smoke flavor by wrapping wet chips in foil like a giant doobie and poking a couple holes and throwing it on the flavorizer bars.
That being said I rarely cook steaks anymore. If I want "steak" I will buy the big uncut version...standing rib roast (uncut ribeyes better known as prime rib) or whole beef tenderloins and slow smoke them to medium rare. I will sometimes slice them after they are smoked and flash sear them on a super hot cast iron griddle on my Weber with cajun blackening seasoning and serve with a serrano/horseradish sauce.
BAM!
And no, I don't smoke with gas or charcoal. I use several different kinds of wood depending on what I'm cooking.
Last edited by CosmicCowboy; 04-14-2010 at 08:49 PM.
And no, I don't smoke with gas or charcoal. I use several different kinds of wood depending on what I'm cooking.
My cousin is one of the top 3 BBQrs Ive ever known. He uses wood to smoke his meats as well. He also places some onions down in the firebox to get a bit of that flavor into the meat also. His BBQ is always very tender with amazing flavor.
So where can I purchase this magical "mesquite" everyone speaks of...
blah blah blah, just cook my ing steak already!
well done, pass the a1.
A1....eeeeesh...
i did that on purpose for you 'connoisseurs'...
There are currently 1 users browsing this thread. (0 members and 1 guests)
Posting Permissions