TeamCushman

Fall is around the corner. Football is in the air. Tailgating season is here. I just got my new Weber Performer. And I must say, its performs well! the neighbors were very impressed. Not to sound like a commercial, but I now have all the benefits of charcoal and propane in one grill. I still have my gas grill. The wife asked me “why keep both?” In true football fashion, let me break it down for you …

Convenience: The gas starts up pretty quickly. push a button and your done. On average, you may need to wait 10 minutes. Most charcoal grills need use of a chimney or lighter fluid to get going. Not to brag, the Weber uses a small propane tank (not the big one that a gas grill has) to light the charcoal. This is what separates the Performer from other regular charcoal grills. As a result, more natural flavor. However, you still need to wait approximately 20 - 30 minutes to get your grill to optimum heat. Advantage: Gas.

Flavor: Some gas grills come with ceramic flavor briquets. let me repeat that … ceramic briquets. The same stuff that your toilet bowl is made of. enough said here. Charcoal has a natural flavor element and a smokey flavor that gas just longs for. Advantage: Charcoal.

Smokeability: I have a smoker box for the gas grill. Didn’t work too well. I have seen some gas grillers use aluminum foil. yuck. Can it work? probably. Charcoal on the other hand, all you have to do is throw some wood chips on the coals. Just apply the flavored wood to the type of meat you are cooking and it works well. It is probably easier to smoke by gas grill, since you don’t have to worry about keeping the flame up. But, for those that are willing to work at it, you find that charcoal is better. Advantage: Charcoal.

Rotisserie: If you have never used one for slow cooking, you are missing out. Granted mine is an electric model that came with the gas grill. Charcoal grills come with the same model, but keeping up the flame while turning the meat, can be a difficult task. Advantage: Neutral.

Cleanup: The key here, as I’ve posted before, is to lubricate before you use. While I am not a charcoal expert, I have found that the gas is easier to clean and burn off. Advantage: Gas.

Costs: Hands down. It’s charcoal. you can pick one up on the low side for $99. Not true for a gas grill. Advantage: Charcoal.

Final Analysis: I gotta go with Charcoal, now that the biggest obstacle has been taken out of the equation.

Summertime! gotta love grilling out. Here are some quick tips that I’ve learned. This first lets you compare your steak with your hand to determine the approximate temperature of your meat. It takes some practice, but once you have it down, it works …

Rare:
Internal temp: 125F
Soft and squishy, like a pink sponge

Medium Rare:
Internal temp: 145F
Firm but yielding, like a Nerf football

Medium:
Internal temp: 160F
Barely yielding, like a racquetball

Well:
Internal temp: 170F
Hard yet springy, like a tennis ball

Next technique, is getting your porcelain grates clean for the season. If you have a self cleaning oven, throw them in your oven and turn on the self cleaning cycle. The grates will come out dusty, but once you wipe them down, they are like new.

Once you do this, don’t forget to lubricate before each use, this keeps them clean for the season, plus gives you great grill marks on your meat! Use Grill Wipes, makes this very easy, Home Depot has them. After you grill, keep the heat high, close the lid and grunge burn. Come back and the rest is easy to scrape off.

Speaking of grill marks, to get those professional marks, set your meat let it sear for a few minutes, then rotate another 90 degrees. Great way to impress the guests. Remember never poke the meat, flip, don’t flip often. Let the heat work the meat.