Flame Wars: Gas Grills versus Charcoal Barbecue

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Everyone loves the taste of barbecue food, but within this seemingly peaceful American tradition wages an eternal debate. Barbecue aficionados will always argue over which is better: charcoal or gas. In fact, if you have a barbecue firmly placed in the heart of your backyard or patio then you’ve already made a decision for yourself. And although most people are opting for gas options these days,especially the Weber e320, there is still a select group of charcoal diehards who will never turn over to the “dark side”. No matter how hard you try to convince them, they will never opt for a gas barbecue that they would probably deem less “real”. And on the other side of the coin, gas users will always wonder why charcoal users don’t just get with the times and switch over to a barbecue that is so much more practical.

What’s all the fuss about anyways? Isn’t barbecue food the same any way you cook it? Here are both sides of the argument:

Why gas is better: quite simply, gas is so much easier to use. You don’t have to wait up to 25 minutes for the coals to turn gray (that’s when they’re ready), and you have complete control over the temperature within the grill itself. There is less chance of burning and you don’t have to deal with all those messy ashes when the cooking process is complete. Gas grills are generally outfitted with more features (temperature control, grated levels, and different grilling sections) that allow you to vary your barbecue repertoire in addition to offering a larger cooking surface to work with. A good gas grill can be a powerhouse in your backyard that will help you to cook for large groups of people with relative ease. Numbers don’t lie and the fact is more people are buying gas grills these days than ever.

Why charcoal is better: no matter how good a gas device is, it can never compare to the taste that you get when using charcoal. This is the type of barbecue that you grew up with, and if it was good enough for your father and his father, then it is certainly good enough for you and your family. No matter how hard you try, you can never replicate the authentic taste using good old-fashioned charcoals versus a modern gas device. Yes, it might be a little bit more challenging to tame the flames and there is certainly an increased chance of flare-ups. But it’s nothing any good barbecue king can’t handle, and an expert griller should welcome the challenge. Things are already too easy in the modern kitchen, and what a charcoal grill lacks in minor convenience, it certainly makes up for in the flavor department.

Still can’t decide? It seems to come down to a battle between ease-of-use and flavour. To make things easier (or possibly harder), here are two brief overviews of great grills in each category.

The Char Broil T480 Four-Burner 48000 BTU Gas Grill

This is a prime example of why people love a nice big gas grill to serve as the centerpiece of their summer meals. Ignition is quick and easy, and you will have access to four stainless steel burners that will generate enough heat to cook your chosen cuts of meat masterfully. But make no mistake, this is not a monster that simply generates power since it adds a touch of finesse to its game as well. There is ample room for you to cook a variety of foods ranging from vegetables to seafood, and of course you’ll be able to bring popular favorites like burgers and steaks to perfection. You will also appreciate the varied levels in addition to the warming rack that can be used strategically when preparing food for large groups of people. It also has a good rate of fuel consumption and usually comes in at under the $300 range, making it a smart selection for a full-time family barbecue.

The Meco Series 4100 Model Utility Charcoal Grill

There are charcoal grills that are certainly more expensive and fancier than this model, but this is the type of barbecue that people grew up with. We’ve literally had one of these Meco Series grills sitting in our backyard for nearly a decade. You don’t get any elaborate side burners or heat delivery systems. The cooking space certainly isn’t larger than its more powerful gas counterpart. But what you do get is a good old-fashioned barbecue that does the job each and every time. The coals load easily in the main bowl, and there are well-placed vents that allow for a degree of variability in cooking temperatures. And when you seal the heavy lid, you effectively create a wonderful barbecue oven that will infuse smoky flavor into whatever you have on the grill. This is the perfect model to pack in the back of your SUV and bring along for camping adventures or trips to the beach. Best of all, you can find this model for under $75.

In the end, the situation seems to mimic a David and Goliath scenario. On the one hand, you have gas grills that have more features and power at their disposal. On the other hand, you have charcoal which is commonly underestimated by many people who are used to the convenience associated with modern cooking. Both have their strengths and weaknesses, and on any given day one might be able to out-cook the other. But of course it all depends on the person in charge of the overall barbecue and how they are able to incorporate their own personality and skills into the experience. Ultimately, the true winner is whoever gets to partake in the scrumptious food that comes off any barbecue grill, whether it is gas or charcoal.

Making pizza from scratch

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There is a growing trend among food lovers towards creating as many components as possible of a dish from scratch, out of the basic building blocks. For example, making a BLT out of homemade bread, home grown lettuce and tomatoes, and home cured bacon. Taking this to the extremes would involve growing your own wheat, raising a pig and so on – definitely not for the faint at heart!

The philosophy behind this trend is interesting with many food bloggers interested in reviving lost techniques and traditions as well as raising awareness of the origins of what we eat every day – it’s easy to see how thinking more about where our food comes from could lead towards wasting less!

Enough deep and meaningful though – the most important thing is that food is almost always at its most delicious when prepared with care and quality ingredients. Not to mention that creating something all your own is more satisfying than you could imagine. And with a simple food like pizza there are surprisingly few steps involved in creating something truly amazing so let’s take a look at the components of a classic Margherita pizza and how you could put one together. This pizza is very simple so it lives and dies on the quality of the ingredients.

Basil

The easiest ingredient to produce, Basil can be grown in a pot on a windowsill or in the smallest of gardens. Start with some seedlings to speed things up, water regularly and in a few weeks you will have fresh herbs on hand whenever needed.

Cheese

It seems intimidating to think of making your cheese but a basic mozzarella recipe can be made in an afternoon. Take a visit to your local dairy, buy a few gallon of fresh milk, and fill the freezer with many sessions worth of mozzarella.

Sauce

Simmer fresh home grown tomatoes and peel off the skins. Work them through a food mill to make the simplest tomato sauce, and season with salt and pepper. If you don’t have space to grow tomatoes, canned tomatoes make a great sauce too.

Dough

Pizza dough doesn’t need sugar, fat and so on, as many recipes would have you believe. Flour, water, salt and yeast, when manipulated carefully, are all you need for a great dough. Delayed fermentation and no-knead techniques have been well documented in recent years and making dough is as simple as mixing 200g flour, 140ml water, and a teaspoon each of instant yeast and salt. Stir together well, fold the dough over itself a few times until smooth, then place in an oiled, covered bowl in the fridge. The next night, you’ll have dough ready to be shaped.

Putting it all together

Stretch or roll out the dough, and drizzle with olive oil. Spread on a tablespoon or two of sauce, then press in a handful of basil leaves. Finish with torn up slices of mozz and bake in a very hot oven, preferably on a pizza stone. Sound easy? Well it is, so give it a try – you will be blown away by the difference good ingredients make. Reflecting on the philosophical ramifications of sustainable pizza while you munch is strictly optional.

Making an Outdoor Kitchen

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Outdoor kitchens are an exciting concept that is catching on with many homeowners looking to turn their living spaces into an extension of the outdoors. You can do anything you want, ranging from a modern stainless steel kitchen to something a little more rustic with classic charcoal grills. If you want to do this, building an outdoor kitchen might be a lot of fun for you this coming year.

This is quite the task, so make sure you are ready. You will need to support a lot of weight, so ensure your patio is capable of holding it all up. Also decide on what exactly you want. Do you just a grill and counter top or do you want to go the extra mile and get a fridge, bar, and charcoal and gas grills? Get some ideas about outdoor kitchens by looking at magazines or online. Function is the most crucial thing but looks and durability should be close seconds.

After you decide what you want, think about who is going to do all the work. Do you want a professional to do the job? Ask your friends and family if they know someone who has a good reputation. Always get more than one estimate on the work you want done. With something this big and complex you want it done right, but you also want to save as much money as possible.

Outdoor kitchen counters need to be made from substances that can handle the elements and the weather. Something like stainless steel or granite should be ideal. Cabinets should be made of similar material too. Sinks are a necessity, especially for cleaning up after a big party. A wood firing oven is a fine choice if you like to make pizzas or cook bigger cuts of meat.

And of course you will want covers and cushions for everything, if you really want it to last. Patios shades are also a good idea to control the amount of direct sunlight coming into the kitchen. Consider a garden or plants close by to harvest things like herbs, lettuce, and tomatoes to use in your new kitchen.

The popularity of outdoor patio kitchens has been on the rise as more people want to transform their outdoor spaces into open living rooms. There are lots of things that can be done in such a setup when it is ready for use. Working on the outdoor kitchen project may be a good springtime home improvement task.

Who Or What Is Inari?

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Inari, the Japanese kami (sometimes translated as God but perhaps spirt provides a better understanding) is one of the most important kami in Shinto. This spirt has been worshiped since possibly as early as the 5th century. The Inari kami is worshiped for a number of reasons. One of them is for a successful rice harvest. One of the ways that this kami is represented is through the image of an oji-san (old man) carrying some rice.

There is in fact a Japanese food called Inarizushi which is well worth trying. You can find a recipe about how to make it here. To make this particular dish, the better quality rice that you can prepare, the better. This is why a top quality rice cooker such as the Zojirushi NP-GBC05 makes an excellent choice. This particular model has a sushi rice cooking setting and it also makes use of Induction Heating technology which helps to cook the most succulent and tasty rice imaginable.

The Humble Potato?

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Potatoes are a staple of the American diet that has been around for a long time, but did you know that they are in the same family as the deadly Nightshade plant? In fact, potatoes contain a small amount of the toxin solanine, but as long as you don’t go out gathering wild potatoes, you have no need to worry. Commercially grown potato varieties are tested to ensure that the toxin levels are below harmful levels.

The potato is a tuberous starchy crop from the Solanum terbosum plant in the Solanaceae family. Other members of the family include petunias, tobacco, tomatoes, eggplant, and paprika. Potatoes are one of the most cultivated crops in the world.

The History of Potatoes

Potatoes are believed to have originated from Peru. There is evidence to suggest that people were growing potatoes in Peru since around 3000 BC, and potatoes were a major source of food for the people of the Inca Empire. They were introduced into Europe by Spanish sailors who traveled to South America and took some of the tubers along to serve as their food on the journey home. It is believed that the potatoes left over at the end of the voyage were planted. After that, the potato became a major part of the food stock on ships. From Spain, the potato spread to all of Europe, where nation after nation adopted it as a staple food. The colonial movement carried the potato to the rest of the world, where its cultivation has increased greatly.

Varieties of Potatoes

There are about 4000 different types of potatoes. These can be broken down into categories that describe the potato’s appearance: red, russet, white, yellow, and purple. Potatoes can also be classified as either waxy or mealy, depending on the starch content. Waxy potatoes have lower percentages of starch, usually between 16 and 18 percent. They are good for boiling. Mealy potatoes contain around 20 to 22 percent starch.

Potatoes contain two different types of starch: amylose and amylopectin. The type of starch also has an effect on the type of dishes that work best with a particular variety of potato. For example, mashed potatoes are best when made with a variety that contains a high level of amylose.

Popular Potato Dishes

Potatoes are extremely versatile. They can be boiled, baked, or even deep fried. They are used to make everything from main courses to desserts, but they are most commonly served as side dishes. Baked potatoes are baked in the oven. The baked potato is the most popular potato in the world. After baking, they are usually brushed with butter or oil and salted. They can be topped with butter or stuffed with other toppings, such as sour cream, bacon, and chives. Another popular side dish is mashed potatoes. This dish is made by boiling peeled potatoes, then mashing them after the water has been drained off. Milk and butter are added into the potatoes as they are mashed. Potato chips, potato salad, and French fries are also popular side dishes made from potatoes. Leftover mashed potatoes can be used to make pancakes or donuts.

Nutrition Information

Potatoes contain a lot of carbohydrates, most of which are in the form of starch. Although carbohydrates are often blamed for raising blood glucose levels, it should be noted that some of the starch found in potatoes is a resistant starch that passes through the stomach without being digested. This starch actually increases insulin sensitivity and improves glucose tolerance.

Potatoes also contain significant amounts of several vitamins. A medium-sized potato contains approximately 33% of the U.S. RDA for Vitamin C, 23% for Vitamin B6, 17% for potassium and copper, and 11% of the thiamin and niacin requirements. Other vitamins and minerals found in potatoes include folate, riboflavin, iron, magnesium, phosphorus, and zinc. They also contain a variety of phytochemicals.