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Sets Steak
All right, I am just not going to throw gasoline on the fire here (forgive the wonderfully suitable pun/metaphor) and claim that the taste of charcoal barbecue is infinitely superior to the flavor produced by a gas grill. To paraphrase Shakespeare, I come to describe the flavor, not to praise it.
Although full disclosure demands an admission: I LOVE IT!
"Charcoal-Grilled Taste" Appeals to the Eye, the Nose and the Taste Buds!
Describing a taste is always challenging and the result often unimpressive; you really have to see, taste and smell before you can judge. But here goes an effort.
A Captivating Visual: The Meal Begins with the Eye
Charcoal grilling will generally produce a nice, dry heat that will sear or char the outside surface of any food placed directly on the grate. Char is not the same as "burn"; the ideal is light marks from the grill surface and a slightly crispy texture on the outside surface of the food. So the dish will have enormous eye appeal: contrasting colors, deep intense marks (a diamond pattern is especially fetching) and an intact food item, beautifully presented (so don't stab with a fork or tear apart the chicken, steak or hamburger when you take it off the grill!)
An Incomparable Aroma: Pleasing the Nose
Forget all the tall tales about charcoal grilled food smelling or tasting of starter fluid or soot. Those claims come from jealous gas grill owners! Obviously, the cook makes sure that starter fluid, if used, has long burnt off before any food hits the grate. And it is hard to figure how a "soot" smell from properly burning coals would make its way up into the food. No, what happens with charcoal grilling is that red hot glowing coals are hit from time to time with bits of food or natural juices from the meat above. That creates radiant heat and a very gentle smoke that is in turn absorbed by the meat. Stand near the grill and the hot, smoky aroma will make you hungry in an instant. When the food is presented, that fragrance lingers and sets your taste buds to salivating in preparation!
Ahhh, the Flavor: The Taste Buds Reign Supreme
After sight and smell, the next step to the deep enjoyment of food is the taste. Grilled meat, fish and vegetables all have a characteristic intense, even slightly salty, flavor that is reminiscent of taking a deep breath of fresh air next to woods, streams and fields. It is woodsy and smoky, to be sure, but not as compact and strong as, say, smoked dried fish. Rather, the flavor is much more subtle and complex. This is especially noticeable if fine hardwood charcoal has been used or wood chips of peach, pear, maple, apple, alder or hickory have been added. Of course, the marinades, rubs and sauces on the dishes will play a huge role in the flavor experience, but if you were presented with a steak done over charcoal and one done indoors, even if seasoned identically, you would know the difference. And you would prefer the former, I guarantee it!
The battle of charcoal versus gas grilling will go on as long as people cook outdoors and have the courage of their convictions! But right now, if you don't feel like immediately finding a burger or steak that has been properly grilled over charcoal, you haven't been listening!
The author loves BBQ just like most men out there and thereby he has decided to share his tips on the best stainless steel barbecues out there. To learn more visit: http://buystainlesssteelbarbecues.com/
can i slow cook a chuck steak on the grill?
i have had it marinating for a few hours. just put some baked potatoes on the grill. i have to leave for a half hour or so. can i put the steak on the upper rack and turn to lowest setting or will this burn/dry out the steak?
Typically chuck is cooked as a pot roast - slow and moist. Others are saying it's ok, but I would not recommend this route. Maybe put it in a metal baking dish so it can cook in it's own juices and not dry out. I'd like to know how this works out for you. I hope it's not tough.
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