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(ABC News)   Overwhelming list of gas barbecue-grill safety tips, which is silly because everyone knows real barbecue is done with charcoal   ( abcnews.go.com) divider line
    More: Amusing  
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3485 clicks; posted to Main » on 03 Jul 2004 at 4:50 AM (12 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



104 Comments     (+0 »)
 


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2004-07-02 11:36:19 AM  
Gas grill owners should check the hose and fittings with soapy water before every use.

This will make you extremely popular with your friends.
 
2004-07-02 11:51:02 AM  
I always use only charcoal. Lit with 100% organic ethanol-jelly.

Advantages:
My charcoal grill is only slightly bigger than a breadbox. I can take it anywhere, yet has enough grill space to cook for 10 people.
The only part you actually have to wash is the meat grill, which is just a stainless steel grid. No plates, no runoff etc... all the runoff is burnt with the charcoal. How long does it take you to clean your gas grill?
No gritty bits. Real charcoal burns to a fine white ash, 'briquettes' spit reddish-grey ash all over your food.
Charcoal burns HOT. Good bbq practice is to cut your pieces relatively small, and cook them fast. Steaks must be cooked like this or get tough.
Contrary to popular belief, the flame can be controlled. Don't fill all the grid with charcoal, leave a sparsely populated part for slow-cook items. For a blast of super-heat, use a handheld fan!
Charcoal cooked food tastes better. The smoke from burning run-off and the charcoal itself makes for a great taste.

Disadvantages
Charcoal takes a good 15 minutes to light properly, you can't really switch it off and fire it up whenever you like.

... I can't think of any other disadvantages! anyone?
 
2004-07-02 11:55:07 AM  
While no adult was around, officials say, Michael threw gas on the grill.

Well, that'll learn 'em.

I have both gas and charcoal (Weber) grills and don't really care which is 'better' because gas vs. charcoal is worse than any political debate. I like the gas because it is MUCH more convenient. My gas grill is used like any other cooking appliance: often and to great effect for taste.
 
2004-07-02 11:57:34 AM  
I will also submit that real BBQ can also be done over wood.

I agree, though, that real BBQ can't be done over gas.

/guilty of using gas for convenience sake, however
 
2004-07-02 11:57:58 AM  
Weaps

I borrowed my friend's gas grill once. Jebus never again. The amount of time it took to clean after just 1 use killed me. I have bbqs at least once a week, and cleaning mine is a cynch.
 
2004-07-02 11:58:53 AM  
lindseyp What kind of grill was it?
 
2004-07-02 12:03:27 PM  
PROPANE and PROPANE accessories only!
 
2004-07-02 12:05:12 PM  
Excellent BBQ tips:

Yakitori!
Cut boned chicken (with skin) into chestnut-sized pieces. Skewer.
Make a mix of soy sauce, sugar and water. paint over chicken.

Roast to medium-rare... it will be cooked through by the time you get it to the table.

Another chicken wonder...
cut boned skinless chicken to plum-sized pieces. paint with mustard and wrap with bacon. Skewer.
cook!

more bacon fun:
cherry tomatoes wrapped with bacon - skewered. or if you like, intersperse cherry tomatoes with rolled-up bacon.

even more bacon fun:
prawns and bacon - skewered of course!
any mixture of prawns, chicken and bacon goes well.
 
2004-07-02 12:06:34 PM  
Weaps A Weber standing gas grill. The plates over the gas flame were the worst bit, but all inside was spattered with grease. Eugh.
 
2004-07-02 12:11:35 PM  
Steak!

take any good steak cut.. Cut off fat and gristle, and bash the crap out of it with a tenderiser, then plump-up so it returns to a good 1/2" thickness.
smother with black pepper. Rub in with crushed sea-salt.
Place on HOT grill for 3 minutes.
Turn over and cook for 2.5 minutes.
Should be medium-rare.
Take off grill and cut into 1/4" strips immediately.

Serve.

An alternative serving suggestion is to leave out the salt, and eat with soy sauce and wasabi.
 
2004-07-02 12:15:52 PM  
Hmmm, strange. Don't seem to have that problem with mine. Though I give it a 'cleaning cycle' after each use which involves turning it up to maximum and leaving it there for about 15-20 minutes after I'm done cooking. That tends to burn off any grease that remains which then crisps down into the collector. That is emptied every few weeks or so. I grill about 3 times a week year round.
 
2004-07-02 01:04:25 PM  
I like that page 2 of the article had exactly 3 sentences. Please, ABCNEWS.com, please put more crap all over the page and stretch the article to 4 or five pages.
 
2004-07-02 01:17:27 PM  
Mmmmm...BBQ. I actually got to cook over charcoal last weekend for the first time in a very long time. Forgot how much fun I had, I've actually been debating wether to get a little grill now.
 
2004-07-02 01:33:28 PM  
[image from mlba.com too old to be available]
"Alright now. I'm going to pretend that I did not just read that headline."
 
2004-07-02 01:51:52 PM  
A firefighter paramedic told me that the smoke from a single briquet is worse than a carton of cigarettes, due to the carcinogens emitted. And then, the by products of combustion are deposited on your food.

Now the funny: I used a frenches mustard bottle with water to keep flames down on my bbq. I also used a frenches mustard bottle with the label "air tool oil" on the other side of the bottle. Slight flame went to whoosh and huge flame. Closing the lid won't kill that one. A bit of dry chem. and we had taco bell that night. Fark me!
 
2004-07-02 02:56:45 PM  
Only idiots clean a gas grill. This is the single biggest reason people think gas doesn't cook as well as charcoal.

When done you simply turn up the heat, scrape the crap off of the grill, then give it a quick wire brushing. Burn on high till it stops smoking to clean the cement/lava briquets. That's all you need to do to clean a gas grill.

The other benefit is startup time. Fire up gas grill. Heat on full blast for four minutes. Turn down heat. Coat grill with nonstick spray. Throw on meat. Five minutes tops. Top that Mr. "Charcoal is better than gas."
 
2004-07-02 03:29:36 PM  
I used a gas grill in Florida which served as my oven for awhile.
 
2004-07-02 03:39:22 PM  
GaidinBDJ

I have been skeptical about gas grills, but I was also intrigued by the ease-of-use factor, so I picked up one of these little babies on a whim (look at the price and yes, you can pick it up on a whim) at the store in the link, and have been very pleased.

It's well constructed, has fairly even heat, and folds up for storage. It's perfect for our apartment balcony, if that's what you meant by "little."
 
2004-07-02 03:40:47 PM  
Oooh. A grill flame war!

/watch this burn
 
2004-07-02 04:16:07 PM  
Wood only, sometimes with a little charcoal to start it. Here's my baby...

[image from smilingtiger.com too old to be available]
 
2004-07-02 07:01:56 PM  
i like to bqq. i'm the bbq ribs queen.
 
2004-07-02 11:42:00 PM  
While no adult was around, officials say, Michael threw gas on the grill.

I'd probably file that under gasoline saftey issues than BBQ saftey issues.
 
2004-07-02 11:43:53 PM  
Er... Has anyone seen an extra "rather" around here anywhere? I seem to have lost mine.
 
2004-07-03 04:54:42 AM  
"Disadvantages
Charcoal takes a good 15 minutes to light properly, you can't really switch it off and fire it up whenever you like.

... I can't think of any other disadvantages! anyone?"


Yeah! The charcoal costs more than the meat!
 
2004-07-03 04:55:17 AM  
I just dowse live animals with gasoline and eat whatever remains when the flames die down....

Seems a lot easier than all this crap you guys are talking about.
 
2004-07-03 05:00:49 AM  
BigTuna Even Hank had to admit the superiority of burgers cooked on charcoal.
 
2004-07-03 05:04:49 AM  
[image from images.usatoday.com too old to be available]

Here you go, FPS.
 
2004-07-03 05:04:54 AM  
Come on people. BBQ is smoked. Don't confuse grilling with barbeque.
 
wee
2004-07-03 05:08:00 AM  
And everyone also knows that real barbecuing is done with hot smoke and indirect heat. But not everyone has 12 hours in which to bbq a pork shoulder, so more often than not they grill smaller cuts of meat directly over the heat made by gas or charcoal.

But then I only cook outdoors 3-4 times a week, and only have three grills (2 gas, one charcoal) and just the one smoker, so I could be mistaken...
 
2004-07-03 05:08:03 AM  
Bliad, I don't even bother with the gasoline.. just walk up to an animal and start chomping...
 
2004-07-03 05:13:02 AM  
I just bought my first grill this last week. My dad grilled on gas, but I never took much interest as a kid. Now I have the bizarre urge to burn large chunks of meat over a fire. So I've got a small Weber grill now. So far...1 out of 3 attempts have resulted in delicious awesomeness. Right now I'm waiting for the smoke to clear my lungs before my next attempt. It's fun, but I need to find a better place to light it up with more ventilation.

/grillin' newbie
 
2004-07-03 05:15:22 AM  
Damn, someone already beat me to Hank Hill.
 
2004-07-03 05:16:13 AM  
5 of 8:

Sounds like you're pricing charcoal out of a convenience store, or at best an overpriced supermarket.
Check out a place like Lowes, Home Depot, or the like. you can pick up 20lb bags of Kingsford Briquets for around 5-6 bucks.

I use a charcoal grill for the love of the food itself, not convenience. I can cook anything on that bad boy (steel barrel style grill, cast iron grill plates and adjustable rack, cost only 100 bucks at Lowes, had it assembled correctly in about 30 minutes), from standard cuts of steak from the local supermarket (usually a nice sirloin), to well trimmed cuts from Omaha, as well as all the hot dogs, burgers, corn on the cob... and all at once.

Someone who understands how to COOK over a grill will do alright with anything, but charcoal/wood allows for some actual flair that gas can never touch.
Besides, I'm a lazy lazy man. I don't mind spending some extra effort on preparing a good fire, but it's wonderful to have all of the grease, other drippings, and scraps of food that would otherwise make a mess burn into near nothingness over some glowing coals. I seasoned the grill plates once when I got them, and only had to do it once since (after some chicken gone awry, always allow plenty of time to thaw, lest the outer layer peel off and burn on the grill plates to a jerky like consistency).
 
2004-07-03 05:16:32 AM  
"With propane you taste the meat, not the heat" -Hank Hill
 
2004-07-03 05:20:43 AM  
Does anybody else get the sense that in the future people will only know about things through television shows? People's understanding of what grilling is will come solely from King of the Hell, people will raise their kids based on the Simpsons, etc.
 
2004-07-03 05:32:20 AM  
kafkaesque:

Not all of us. I only know about TV shows from reading the internet. I don't have a TV.
 
2004-07-03 05:34:48 AM  
I'm a charcoal man here... just need to get me one that I own vs. using community grills... I guess I need a house first though huh. :)

PS: Disadvantage to charcoal grill #2...

You have a hard time fetching the grid out of the coals and placing it halphazardly above them when the stubs holding the grid are broken / worn down on a public grill.
 
2004-07-03 05:35:52 AM  
[image from ccs.neu.edu too old to be available]
FIRE!
 
2004-07-03 05:36:35 AM  
Bliad, same here, no TV... I was just commenting on the direction of this Fark thread (among others) ;)
 
2004-07-03 05:39:45 AM  
What's this "internet" you speak of?
 
2004-07-03 05:50:48 AM  
if you want your food grilled on a gas grill to taste like food grilled on a charcoal grill, just stare at the grill an extra half hour before starting, and then pour a bit of lighter fluid on it for taste.
 
2004-07-03 06:08:32 AM  
Bad_CRC:

Come now, don't be dense. The flavor differences between the two are quite obvious, and has nothing to do with lighter fluid (unless of course you have an incompetent at the helm of your grill, in which case I'd suggest you have bigger problems than the flavor of the food... and that you may also want to ready the fire extinguisher).
Charcoal/wood burn with a small amount of natural smoke, which imparts what's generally considered a pleasant flavor into the meat that you're cooking.
As for the wait time, that need not be spent staring at the grill. Cooking and eating should be a communal event. If you can't find something (or someone) to occupy yourself for 15-30 minutes, then you're not being creative enough.

I find cooking over a gas grill to create a somewhat sterile taste, even less interesting than pan frying (at least there the oils/fats cook on the direct heat, with the gas grill, those flavorful oils drip off and are lost completely. A charcoal grill's smoke replaces those flavors with something new).

If you just want to cook the food with no real finesse, throw it in a casserole dish and bake the crap out of it. That's even more convenient than the gas grill, and will provide close to the same flavor.

/Charcoal for life.
 
2004-07-03 06:10:55 AM  
"just stare at the grill an extra half hour before starting, and then pour a bit of lighter fluid on it for taste."


Yeah no crap...

I used to love charcoal grilled food when I was a kid, then my parents got a gas grill. And that was fine. But then we moved into a rental place and the grill got stored away so they used this mini-charcoal grill that looked like a beer keg.

Well they cooked some hamburgers on this, and my god... it was like I was eating gasoline. I complained about the taste to my parents and they said just eat it, and since I didn't have anyhtign else to eat, I choked it down, and then they were like "don't eat that!" after they tasted theirs, but I already had finished mine. Eugh!

I'll never eat charcoal grilled food again if I can help it. It's disgusting, and if you've eat gas for a long time and come back to charcoal you'll realise you've been poisoning yourself with that shiat.
 
2004-07-03 06:27:46 AM  
Barbecue = smoke. Period.

[image from austinchronicle.com too old to be available]
 
2004-07-03 06:29:42 AM  
If it's over gas, it's not barbecue, it's grilling.

The exception is if you're using wood chips or something with the gas. That would produce smoke. Therefore, it's barbecue.
 
2004-07-03 06:32:19 AM  
Hank Hill should do a safety video about using propane.
 
2004-07-03 06:44:31 AM  
Overwealmed? More like Underwealmed.

Safety tips? We don't need no steenkin' safety tips!
 
2004-07-03 07:19:16 AM  
I've got the best of both worlds. I have a CharBroil (dual-burner, with a side burner) gas grill. I've modified it to fit a two-inch deep thick gauge stanless steel pan directly over the burners. I can now use charcoal also. My charcoal of choice is Cowboy Charcoal (real wood chunk charcoal) which can be found at Lowes. My best modification is to replace the thin grill with a thick heavy cast iron grill. It comes in two pieces, so it can be flipped for either searing or grilling, and makes it easier to load more charcoal. I can still use gas when I want it quick or charcoal when I really want to cook. BTW, if you want to give your steaks a treat, I put a small steel cup of butter & garlic on the grill and pour some on the steaks after I turn them.
~ Making myself hungry thinking about it ~
 
2004-07-03 07:46:18 AM  
"just stare at the grill an extra half hour before starting, and then pour a bit of lighter fluid on it for taste."

Funny enough, I use a charcoal grill and haven't used a drop of any lighter fluid, starter goo, or any of the like in better than three or four years. Actual lump charcoal actually lights fairly easily by putting them in a chimney-type firestarter over a couple of sheets of crumpled newspaper (whereas briquettes take a gallon of combustible liquid). 15 minutes, tops to get that lit and hot enough for meat cooking goodness.

The only disadvantage I can think of with regard to charcoal is that larger pieces of meat will require a lot more care and reloading with charcoal because of the time it requires to cook... Legs of lamb, whole chickens, and turkeys, while quite tasty over a charcoal fire are a bit of a pain because of that.
 
2004-07-03 07:52:18 AM  
Chibisuke

"just stare at the grill an extra half hour before starting, and then pour a bit of lighter fluid on it for taste."


Yeah no crap...

I used to love charcoal grilled food when I was a kid, then my parents got a gas grill. And that was fine. But then we moved into a rental place and the grill got stored away so they used this mini-charcoal grill that looked like a beer keg.

Well they cooked some hamburgers on this, and my god... it was like I was eating gasoline. I complained about the taste to my parents and they said just eat it, and since I didn't have anyhtign else to eat, I choked it down, and then they were like "don't eat that!" after they tasted theirs, but I already had finished mine. Eugh!

I'll never eat charcoal grilled food again if I can help it. It's disgusting, and if you've eat gas for a long time and come back to charcoal you'll realise you've been poisoning yourself with that shiat.


Charcoal which is lit with wood, paper or organic alcohol gel has no aftertaste, heck.. it doesn't even smoke!

DON'T use lighter fuel to light or briquettes to cook. That's why you get the shiatty gasoline taste.

Self-lighting briquettes are the work of the devil.
 
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