quote:

Originally posted by BR2

quote:

Originally posted by VibrationGuy

Strangely, I’m a Wine With BBQ person; I love a racy little dry Riesling with BBQed anything – the acid is a nice foil for the fat, there’s some fruit to balance the smoke…pink wines are nice with grilled stuff; not White Zin, but French/Spanish roses, with some heft and mineral character.

Eric, Hungrily

You sure you’re a guy?

[;)]

I think this needs it’s own thread….

Let me assure you; the wines in question are bone-dry, the pink ones are highly potent, and if you’ve got to reinforce your masculinity by drinking light American lagers while cooking food over a fire, well. . . it must have been hell for your after PE class. =0)

Eric, Churlishly Because It’s Not Lunchtime Yet

For my fast grilling, I’ve been using Cowboy charcoal which I get at Trader Joes. I had fully lit and ready to use coals in 8 minutes last night using my Weber Chimney starter and a sheet of newspaper. I cannot believe that gas could be much faster. Since it’s natural charcoal, there is hardly any as as well.

quote:

Originally posted by BR2

quote:

Originally posted by Sundancer7

I can always detect the subtle taste of petroleum that is left with anything cooked with gas. I find it very distasteful.

I cannot use charcoal that has a starter fluid built it or added to start it.

I give up: how do you get the charcoals lit/hot? Wait for lightning strikes?

BR2: We folks in Tennessee ain’t that bright, but we know how to go to Walmart and buy an electric starter for $8.00[;)]

Paul E. Smith
Knoxville, TN

quote:

Originally posted by VibrationGuy

Strangely, I’m a Wine With BBQ person; I love a racy little dry Riesling with BBQed anything – the acid is a nice foil for the fat, there’s some fruit to balance the smoke…pink wines are nice with grilled stuff; not White Zin, but French/Spanish roses, with some heft and mineral character.

Eric, Hungrily

You sure you’re a guy?

[;)]

I think this needs it’s own thread….

quote:

Originally posted by oneiron339
And if you can’t tell the diff. between Miller and Bud either, please give me all your Bud. Gas is good for some things, but nothing beats the long, slow taste of BBQ over wood or coals.

Be glad to, but I don’t buy either of those swills. [:D] American beer is crapola.

All things being equal I prefer wood/coals too, but IMO it’s hardly worth the hassle. I grill on gas a lot and the stuff tastes great.

quote:

Originally posted by Sundancer7

I can always detect the subtle taste of petroleum that is left with anything cooked with gas. I find it very distasteful.

I cannot use charcoal that has a starter fluid built it or added to start it.

I give up: how do you get the charcoals lit/hot? Wait for lightning strikes?

that’s cause it the same stuff they use in the number 8 NASCAR to make it go fast !![8D]

quote:

Originally posted by Sundancer7

HawkeyeJohn: more than likely you have an allergy to the hops in beer. I have know a few people with similiar problems.

The Sundancer sure appreciates Canadian over lotsa ice when the "Q" is going.

Paul E. Smith
Knoxville, TN

Don’t think so, Bud is the only beer to affect me this way. Just had a Abrita last night with dinner, outstanding.

HawkeyeJohn: more than likely you have an allergy to the hops in beer. I have know a few people with similiar problems.

The Sundancer sure appreciates Canadian over lotsa ice when the "Q" is going.

Paul E. Smith
Knoxville, TN

Strangely, I’m a Wine With BBQ person; I love a racy little dry Riesling with BBQed anything – the acid is a nice foil for the fat, there’s some fruit to balance the smoke…pink wines are nice with grilled stuff; not White Zin, but French/Spanish roses, with some heft and mineral character.

Eric, Hungrily

Choice of cooking methods vary with the amount of time available for the task. Just rehash all the reasons listed above for me too. I use gas for broiling/grilling over high heat…and because it can be ready in a fairly short amount of time.
The charcoal/wood indirect cooker/smoker is for those days when I can spend 6-8- or longer hours making the meat comeout just right.
As far as fish goes, the recommendations I have read says ALDER is the wood of choice for fish. I have used it …and cherry, and hickory, and a few others, and the results are basically the same….with some very subtle differences in odor and flavor. Try’em all then you decide what works for you. Remember though some fish has a lot more fat than others and will react differently to the cooking/smoking process.
AND YES I drink before , during, and after the cooking adventure.

As long as we are on the topic what do you like to drink what barbecuing? I personally enjoy an ice cold beer such as a Sierra Nevada Pale Ale or a Sam Adams Cherry Wheat. I find that a stronger beer stands up better to the spice and smoke. Also wheat beers are incredibly refreashing when it is hot out.

quote:

Originally posted by oneiron339

quote:

Originally posted by BR2

Phooey. The diff. between gas and charcoal is as overblown as the diff. between Miller and Bud. Gimme gas any day.

And if you can’t tell the diff. between Miller and Bud either, please give me all your Bud. Gas is good for some things, but nothing beats the long, slow taste of BBQ over wood or coals.

You can have every Bud I come into possession of, gives me a migrane headache. Even just one. Only beer to do that.

quote:

Originally posted by BR2

Phooey. The diff. between gas and charcoal is as overblown as the diff. between Miller and Bud. Gimme gas any day.

And if you can’t tell the diff. between Miller and Bud either, please give me all your Bud. Gas is good for some things, but nothing beats the long, slow taste of BBQ over wood or coals.